How do I report a case of foodborne illness?
Infection with Salmonella, Shigella, botulism, Listeria, Escherichia coli O157:H7, other Shiga toxin-producing E. coli, hemolytic uremic syndrome (HUS) and Hepatitis A are reportable almost everywhere in the United States. Infection with other pathogens may also be reportable. Authority for disease reporting rests at the state level and states voluntarily report nationally notifiable conditions to CDC. The list of nationally notifiable diseases is updated annually by the Council for State and Territorial Epidemiologists (CSTE) with recommendations from CDC. Frequently, diagnoses remain unconfirmed until laboratory tests are completed. However, outbreaks of suspected foodborne illness and individual illnesses suspected to be foodborne should also be reported. By investigating foodborne disease outbreaks, public health officials learn about possible problems in food production, distribution and preparation that may lead to illness. Public health laboratories contribute importantly to the
