In article <Pine.LNX.3.91.970527194537.18347A-100000 at pgstumail.pg.cc.md.us>, kr1 at PGSTUMAIL.PG.CC.MD.US (Karl Roberts) says:
> I want to know if anyone has information regarding what percent
>of the cases of food intoxication and food poisoning in the United States
>can be attributed to various bacteria, including S. aureus, Salmonella
>enteriditis, Clostridium difficile, C. perfringens, E. coli, Shigella
>sp., and others. We know that many (if not most) cases of both intoxication
>and infection are unreported, but it is always good to have some general
>data. Thanks for your help,
Check out the chapters in Foodborne Disease Handbook, vol 1. ed. Hui et al.
1994, Marcel Dekker. Read the chapter by E C E Todd. (and the rest is
good stuff too.)
There are other sources of info. Now the primary focus of interest
(by government) is on Campylobacter, Salmonella, E.coli.
Priorities are always changing.