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Food Safety


This indicator measures illnesses that are commonly contracted via foodborne pathogens. In most cases foodborne illness causes mild discomfort and may result in missed work, school, or other opportunities. For those individuals with vulnerable health it can lead to much more serious conditions and even cause death. Included in this measure are Campylobacter, E. coli O-157, Listeria, non-O157 STEC, Salmonella, Vibrio species, and Enteric Yersinia species. These foodborne pathogens can also be acquired through recreational or drinking water, from contact with animals or their environment, or through person-to-person spread.

The Minnesota Department of Health and Department of Agriculture work together to improve the safety of the state's food through inspections, education, and tracking of foodborne illnesses.

In 2014 Minnesota had 35 incidents of foodborne illness per 100,000 people. In that same year there were 30 incidents per 100,000 people among FoodNet jurisdictions (those that participate in a collaborative program conducting rigorous, active surveillance on commonly foodborne illnesses).

This document (.xlsx) provides the indicator data in a table accessible for screen readers.

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