The Centers for Disease Control and Prevention has released
the U.S.’s annual food safety report card. The Foodborne Diseases
Active Surveillance Network report reveals that food poisonings from two
germs are on the rise in the U.S.
Health officials discovered that food poisonings from campylobacter, which is associated with poultry, raw milk and produce, increased 14 percent in 2012 when compared to 2006-2008. They also found that food poisonings from vibrio, which is linked to raw shellfish, rose 43 percent when compared to 2006-2008.
According to CDC Director Tom Frieden, food in the U.S. is still some of the safest to consume in the world. By pouring money into advanced technologies, however, Frieden noted that health officials can spot outbreaks more rapidly and implement solutions even faster.
Health officials pointed out that rates of food poisonings from Shiga toxin-producing E. coli increased in 2012 despite efforts to reduce the rates.
In 2012, FoodNet reported 19,531 illnesses, 4,563 hospitalizations and 68 deaths from nine germs typically transmitted through foods.
While linked to consuming poultry, raw milk and produce, campylobacter is also linked to contact with infected animals. This germ typically leads to bacteria, stomach pain and fever. These symptoms typically disappear in a week or less. Vibrio, on the other hand, resides naturally in sea water and the germ is frequently associated with the consumption of raw oysters. Vibrio can sometimes lead to a life-threatening infection.
The Department of Agriculture’s Food Safety and Inspection Service recently put into place new and revised standards for campylobacter and salmonella to lower the existence of these germs in broiler chickens and turkeys.
According to USDA Under Secretary for Food Safety Elisabeth Hagen, these standards are an important tool in the effort decrease the number of illnesses from these germs in the U.S. each year.
The FDA is currently studying the reason for the increase in foodborne illnesses from Vibrio.
According to the CDC, people who want to guard against foodborne illnesses should avoid consuming raw chicken. The CDC also recommends that people stay away from raw milk and dairy products.
What can be done to decrease the rates of foodborne illnesses? Are the CDC and its various support agencies doing enough to prevent foodborne illnesses? Sound off in the comments section.
Health officials discovered that food poisonings from campylobacter, which is associated with poultry, raw milk and produce, increased 14 percent in 2012 when compared to 2006-2008. They also found that food poisonings from vibrio, which is linked to raw shellfish, rose 43 percent when compared to 2006-2008.
According to CDC Director Tom Frieden, food in the U.S. is still some of the safest to consume in the world. By pouring money into advanced technologies, however, Frieden noted that health officials can spot outbreaks more rapidly and implement solutions even faster.
Health officials pointed out that rates of food poisonings from Shiga toxin-producing E. coli increased in 2012 despite efforts to reduce the rates.
In 2012, FoodNet reported 19,531 illnesses, 4,563 hospitalizations and 68 deaths from nine germs typically transmitted through foods.
While linked to consuming poultry, raw milk and produce, campylobacter is also linked to contact with infected animals. This germ typically leads to bacteria, stomach pain and fever. These symptoms typically disappear in a week or less. Vibrio, on the other hand, resides naturally in sea water and the germ is frequently associated with the consumption of raw oysters. Vibrio can sometimes lead to a life-threatening infection.
The Department of Agriculture’s Food Safety and Inspection Service recently put into place new and revised standards for campylobacter and salmonella to lower the existence of these germs in broiler chickens and turkeys.
According to USDA Under Secretary for Food Safety Elisabeth Hagen, these standards are an important tool in the effort decrease the number of illnesses from these germs in the U.S. each year.
The FDA is currently studying the reason for the increase in foodborne illnesses from Vibrio.
According to the CDC, people who want to guard against foodborne illnesses should avoid consuming raw chicken. The CDC also recommends that people stay away from raw milk and dairy products.
What can be done to decrease the rates of foodborne illnesses? Are the CDC and its various support agencies doing enough to prevent foodborne illnesses? Sound off in the comments section.
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