CDC: Illness From E. coli Is Declining
Health Officials Say Federal Goals Have Been Met for Reduction in E. coli Infections
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.