Economic Loss from Foodborne Disease Outbreaks Associated with Foodservice Establishments

Abstract

The economic losses associated with 17 incidents of food-borne disease, mainly from Canada and the United States, were compared and evaluated. The incidents arose because of mishandling in restaurants, hotels, catering establishments, hospitals , homes for the aged and a college. Costs ranged from $16,690 to over $1 million, with the median of the average costs per case for the 17 incidents of $788. The economic impact of foodborne illness was generally greater for restaurants, hotels and institutions than for catering establishments. Loss of business and law suits were the major factors in the costs, but loss of income for victims and infected food handlers was also considerable.