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Author affiliations: US Food and Drug Administration, College Park, Maryland, USA (M.B. Batz, M.C. Bazaco, C. Chen Parker, S.J. Chirtel, B.J. Wolpert); Centers for Disease Control and Prevention, Atlanta, Georgia, USA (L.C. Richardson, D. Cole, P.M. Griffin, W. Gu, R.M. Hoekstra); US Department of Agriculture, Washington, DC, USA (N.J. Golden, S.K. Schmitt, J.S. Zablotsky Kufel)
Each year in the United States, nontyphoidal Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter cause >2 million estimated foodborne illnesses, 31,000 hospitalizations, and 700 deaths (1), representing an estimated $9–$11 billion in impacts to human health (2,3)….