CDC: Illness From E. coli Is Declining
Health Officials Say Federal Goals Have Been Met for Reduction in E. coli Infections
WebMD News Archive
Salmonella 'Still a Challenge'
The report confirms that 2010 target levels for salmonella, listeria, and
campylobacter have not been met, and Goldman singled out salmonella as a
Raw and undercooked poultry and eggs are major sources of salmonella
FSIS inspectors reported a decline in processed poultry contaminated with
salmonella in 2009, compared to 2006, and an increase in processing plants that
met the agency's standards for preventing contamination, according to the
But Braden says these improvements have not translated into hoped for
declines in salmonella illness.
"Salmonella continues to be a challenge," he says. "Salmonella is the most
commonly diagnosed and reported food-borne illness. The incidence of salmonella
infections has declined by 10% since surveillance began in 1996, but it is
furthest of any of the pathogens from the goals we have set for
Oyster-Related Illness Increasing
Other highlights of the annual FoodNet report include:
- Food safety officials could not explain why illnesses related to vibrio
bacteria have increased by 85% since reporting begin. Raw and uncooked oysters
are the most common cause of vibrio illness.
- Other than E. coli, the only significant decline in recent years has
been in shigella infections. Some shigella is transmitted by food, but most
infections come from person-to-person contact. Child day-care centers are
common sources of infection.
- For most infections, the illness rate was highest among children under the
age of 4, but people over 50 had the highest rates of hospitalization and
Goldman says food preparers can have a big impact on food-borne illness by
following the U.S. Department of Agriculture's food safety advice to cook,
separate, clean, and chill.
- Cook all foods to a safe internal temperature to destroy bacteria.
- Separate cooked and uncooked foods, as well as those eaten raw and those
cooked before eating.
- Clean your hands and work surfaces frequently while cooking.
- Chill foods that need refrigeration and never let these foods sit at room
temperature for more than one or two hours.