Food and waterborne diseases
Why this is important: Over time, environmental public health efforts have greatly reduced the occurrence of food and waterborne illness. In the U.S., enteric illnesses were the fourth leading cause of death 100 years ago, but today they are not usually life threatening. Still, many individuals contract food or waterborne illness each year. Preventing food and waterborne disease remains a major public health challenge.
Definition: Rate per 100,000 for campylobacteriosis, E. coli, giardiasis, listeriosis, salmonellosis, and shigellosis.
Data Source: Washington State Department of Health, Center for Health Statistics. Calculations and presentation of data by Spokane Regional Health District, Data Center.