April 12, 2007 — The CDC says a few food-borne sicknesses are declining within the U.S., whereas others are holding relentless or expanding.
The CDC nowadays discharged its preparatory 2006 food-borne ailment information from 10 states: California, Colorado, Connecticut, Georgia, Maryland, Minnesota, Unused Mexico, Unused York, Oregon, and Tennessee.
A add up to of 17,252 affirmed cases of food-borne ailment were detailed in those states in 2006, according to the CDC. The foremost commonly detailed ailments were:
Salmonella: 6,655 cases Campylobacter: 5,712 cases Shigella: 2,736 cases Cryptosporidium: 859 cases E. coli 0157: 590 cases E. coli non-0157: 209 cases Yersinia: 158 cases Vibrio: 154 cases Listeria: 138 cases Cyclospora: 41 cases Patterns in Food-borne Sicknesses
The CDC too compared the preparatory 2006 information with information from 1996 to 1998 from the same 10 states.
In 2006, four food-borne ailments — yersinia, shigella, listeria, and campylobacter — were less common than they had been from 1996 to 1998. In 2006, detailed yersinia contaminations were 50% rarer, shigella contaminations were 35% rarer, listeria diseases were 34% rarer, and campylobacter contaminations were 30% rarer than in 1996-1998.
In any case, vibrio contaminations, which are usually associated with shellfish, rose 78%.
“We are going be doing some additional the study of disease transmission to superior get it the sources of vibrio contamination and what we got to do to diminish the hazard related with that,” CDC Executive Julie Gerberding, MD, MPH, said in a news conference.
E. coli Rates
Detailed cases of three other food-borne ailments — salmonella, E. coli 0157, and cryptosporidium — were comparative in 2006 and from 1996 to 1998.
However, E. coli diseases had declined in 2003 and 2004, at that point rose by 2006 to levels comparative to those between 1996 and 1998. Which will be mostly due to E. coli flare-ups final drop, notes Robert Tauxe, MD, MPH, agent executive of the CDC’s Division of Foodborne, Bacterial, and Mycotic Malady.
“Two a long time back, we were looking at what looked like a beautiful great victory story for E. coli 0157,” Tauxe says, crediting major intercessions to diminish in E. coli contamination in ground meat.
“We conclude that this increment that we’re seeing presently … must be related to nourishments other than ground beef,” Tauxe says.
Gerberding cautions that the information don’t represent the complete U.S. which it would be incorrect to accept that the patterns famous within the consider are happening across the country.
The measurements show up within the CDC’s Horribleness and Mortality Week by week Report.
“I think all of this can be a update to customers that whereas nourishment security starts at the cultivate, it should be carried forward into the domestic,” Gerberding says.
“We ought to be watchful approximately the kind of cleanliness in our kitchen and the right planning and cooking of nourishments so that we decrease the hazard,” Gerberding says.
Here are nourishment security tips from the CDC:
Clean your hands, cutting sheets, blades, wipes, and countertops frequently. Keep crude meat, poultry, and fish and their juices absent from other nourishments. Cook nourishments to appropriate temperatures. Refrigerate nourishments expeditiously.