Food poisoning

Data on restaurant-associated foodborne outbreaks
reported in England and Wales from 1992 to 2009

Dataset provided by "The Kantar Information is Beautiful Awards"

Outbreaks Data

677 restaurant outbreaks

11,795 people affected

491 hospitalizations

7 deaths

National Cuisine

Chinese 27%

Indian 16%

Other 15%

British 14%

Italian 11%

European 5%

Seafood 5%

Sandwich bar 4%

American 3%

Food type

Poultry meat 20%

Composite 15%

Crustacean and shellfish 10%

Raw egg shell 10%

Rice 10%

Red meat 8%

Desserts 6%

Eggs 6%

Finfish 6%

Vegetables & fruit 5%

Condiments 3%

Milk & Dairy1%

Other 1%

Pathogen or toxin

Salmonella Enteritidis non-PT4 20%

Salmonella Enteritidis PT4 19%

Other pathogen / toxin 12%

Not known 9%

Foodborne viruses 7%

Bacillus spp. 7%

Campylobacter spp. 6%

Clostridium perfringens 6%

Scombrotoxin 4%

Salmonella Typhimurium 3%

Other 3%

VTEC O157 2%

Mixed 1%

Contributing factor

Cross-contamination 32%

Inadequate heat treatment 26%

Storage too long 21%

Infected food handler 18%

Poor personal hygiene 6%

Poor hand-washing facilities 6%

Wrapping up

Chinese

+

Poultry meat

+

Salmonella Enteritidis non-PT4

+

Cross-contamination

=
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