Short and long term mortality associated with foodborne bacterial gastrointestinal infections: registry based study.
Researchers in Denmark identified 48,857 people with bacterial gastrointestinal infections due to Salmonella, Campylobacter, Yersinia or Shigella. The mortality of these patients was compared to the mortality of controls from the general population with no known bacterial gut infections. 2.2% of people with gastrointestinal infections died within one year after infection compared with 0.7% of controls. Risk of death was 3 times higher among patients. Infections with all four bacteria were associated with an increased short-term risk of death, even after pre-existing illnesses were taken into account. Salmonella, Campylobacter, Yersinia infections were also associated with increased long-term mortality. The authors conclude that current estimates of the burden of foodborne diseases underestimate the number of deaths from bacterial gastrointestinal infections. BMJ 2003;326:357-.
Publication Type: Journal article