Foodborne Illness (E. Coli) and Associated Costs

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Foodborne Illness (E. Coli) and Associated Costs

Foodborne Illness (E. coli) and Associated Costs

One of the major foodborne illnesses that brings critical costs to food-service establishments is E. coli. The US Department of Agriculture estimated that the infection caused sixty-one deaths in May 2010. Similarly, the Center for Disease Control estimated that there were around seventy-three thousand, four hundred and eighty cases of the infection annually [there are annually or there were this specific number of cases that particular year?]. These cases are believed to cost approximately four hundred and seventy-eight million dollars. This total estimated cost implies that the approximate average price for every case of the infection is close to six thousand five hundred and ten dollars (Scallan, Hoekstra, Angulo, Tauxe, Widdowson, Roy, &amp Griffin, 2011).

However[what do you mean? Are you disagreeing with previous statement?], these estimates include costs of premature death, time wasted from work caused by non-fatal illness, and medical costs. Consequently, they do not address many other possible costs such as travel, pain and suffering, and child-care. Similarly, some costs are not considered, such as home-care nursing and special education. For instance, the Produce Safety Project estimates that these expenses that are deemed to be approximately nine hundred and ninety-three million dollars annually. This involves all the costs that were omitted in the earlier estimates of the costs of the infection. The estimates also include factors such as medical costs incurred, functional disability, pain and suffering, loss of life expectancy, and medical costs. However, the estimates do not include costs incurred by the food industry or the government (Scharff, 2012).

Therefore, from the preceding data, it is evident that food-borne illnesses can be a menace in the food service industry. They bring in high costs to such [what type?] establishments, not only financially, but also losses regarding sick-days off, disability, life expectancy, and other issues. Such costs are detrimental to the success of such establishments, and, therefore, there is the need to ensure that such organizations are protected from exposure to such ailments (Russo &amp Johnson, 2003).

References

Russo, T. A., &amp Johnson, J. R. (2003). Medical and economic impact of extraintestinal infections due to Escherichia coli: focus on an increasingly important endemic problem. Microbes and Infection, 5(5), 449-456.

Scallan, E., Hoekstra, R. M., Angulo, F. J., Tauxe, R. V., Widdowson, M. A., Roy, S. L., … &amp Griffin, P. M. (2011). Foodborne illness acquired in the United States—major pathogens. Emerg Infect Dis, 17(1).

Scharff, R. L. (2012). Economic burden from health losses due to foodborne illness in the United States. Journal of Food Protection®, 75(1), 123-131.

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