Foodborne illnesses, caused by various pathogens such as bacteria, viruses, and parasites, have significant economic consequences. These illnesses range from mild symptoms like gastrointestinal distress to severe outcomes such as difficulty swallowing, organ failure, and sometimes death. Understanding their economic impact is crucial for policymakers, public health agencies, and industries.
Estimating Costs
The United States Department of Agriculture’s Economic Research Service (ERS) has been assessing the economic burden of major foodborne illnesses since the mid-1990s. By quantifying health effects in monetary terms, ERS provides a common metric for comparing the impacts of different pathogens and evaluating the costs of prevention.
In 2013, ERS estimated the total cost of 15 leading U.S. foodborne illnesses at $15.5 billion. Until recently, inflation in the United States has been relatively low over the last decade. However, inflation in the healthcare sector during that period has grown faster, leading to revised estimates. By adjusting for inflation and income growth, the economic cost of these foodborne illnesses increased by $2 billion to $17.6 billion in 2018 dollars, even when holding the number of cases constant.
Components of Economic Cost
- Medical Care Costs – ERS considers medical care expenses, lost earnings, and the value of preventing death. Inpatient hospital costs rose by 25%, outpatient hospital costs by 22.5%, and prescription drug and medical supply costs by 19.3% between 2013 and 2018. Inpatient hospital services accounted for 74% of the inflation in medical care costs related to foodborne illnesses during this period. Overall, medical care contributed only 21% to the total cost of foodborne illnesses. Meanwhile, over inflation in the United States during this time was 7.8% and income growth was 8.8%
- Value of Preventing Death – Calculating the cost of preventing deaths involves assessing how much people are willing to pay to reduce the risk of dying from foodborne illnesses. An analysis by the ERS showed that the value of each life saved was $8.7 million dollars in 2013 and nearly $10 million dollars by 2018 after adjusting for both inflation and income growth. With nearly 1,500 deaths each year from foodborne illnesses, the total value of preventing death from these pathogens was $14.4 billion in 2018 dollars.
The Guilty Pathogens
According to the Centers for Disease Control (CDC), 15 pathogens are the cause of most foodborne illness in the United States each year with approximately 8.9 million incidents, 54,000 hospitalizations, and almost 1,500 deaths. Nearly 90% of the total costs from food poisoning are caused by 5 bacteria – Campylobacter, Listeria, Norovirus, Salmonella, and Toxoplasma. Of those five, Listeria, Salmonella, and Toxoplasma account for over 60% of the total economic costs from foodborne illnesses.
Implications
The increased economic cost of foodborne illnesses stresses the importance of prevention. Government agencies and private industries rely on these cost estimates to set priorities, develop policies, and implement management initiatives. By understanding the economic impact, they can allocate resources effectively and work toward reducing the incidence of foodborne diseases.
Commenting on this story, one national food safety attorney said, “Foodborne illnesses have far-reaching consequences beyond individual health. Their economic impact affects healthcare systems, productivity, and overall well-being. Continued vigilance in food safety practices remains essential to mitigate these costs and protect public health.”
