New strategies required to reduce foodborne illness says CDC; don't eat poop
The Centers for Disease Control reported today that foodborne illness remains a significant public health issue in the U.S., with Salmonella infections increasingly problematic.
"Although significant declines in the incidence of certain foodborne pathogens have occurred since 1996, these declines all occurred before 2004," the CDC reported (http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5714a2.htm).
"Outbreaks caused by contaminated peanut butter, frozen pot pies, and a puffed vegetable snack in 2007 underscore the need to prevent contamination of commercially produced products. The outbreak associated with turtle exposure highlights the importance of animals as a nonfood source of human infections. To reduce the incidence of Salmonella infections, concerted efforts are needed throughout the food supply chain, from farm to processing plant to kitchen."
"Food safety is a continuing problem that starts at the farm and continues through the food chain all the way to the kitchen," Dr. Robert Tauxe, deputy director of CDC's Division of Foodborne, Bacterial and Mycotic Diseases, said during a teleconference.
Given that rates of foodborne infection haven't changed significantly in the past three years, more needs to be done to improve food safety, Tauxe said "We have to be vigilant about hygiene practices and prevention all along the way to reduce the risk of foodborne infection."
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"There's just way too many sick people," said Dr. Douglas Powell, an associate professor and scientific director of the International Food Safety Network at Kansas State University.
" The CDC data show existing efforts to reduce fodborne illness have stalled," said Powell, who also publishes barfblog.com. "We need new messages using new media to really create a culture that values microbiologically safe food."
"Although significant declines in the incidence of certain foodborne pathogens have occurred since 1996, these declines all occurred before 2004," the CDC reported (http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5714a2.htm).
"Outbreaks caused by contaminated peanut butter, frozen pot pies, and a puffed vegetable snack in 2007 underscore the need to prevent contamination of commercially produced products. The outbreak associated with turtle exposure highlights the importance of animals as a nonfood source of human infections. To reduce the incidence of Salmonella infections, concerted efforts are needed throughout the food supply chain, from farm to processing plant to kitchen."
"Food safety is a continuing problem that starts at the farm and continues through the food chain all the way to the kitchen," Dr. Robert Tauxe, deputy director of CDC's Division of Foodborne, Bacterial and Mycotic Diseases, said during a teleconference.
Given that rates of foodborne infection haven't changed significantly in the past three years, more needs to be done to improve food safety, Tauxe said "We have to be vigilant about hygiene practices and prevention all along the way to reduce the risk of foodborne infection."
"There's just way too many sick people," said Dr. Douglas Powell, an associate professor and scientific director of the International Food Safety Network at Kansas State University." The CDC data show existing efforts to reduce fodborne illness have stalled," said Powell, who also publishes barfblog.com. "We need new messages using new media to really create a culture that values microbiologically safe food."
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