Risk of foodborne illness falls as food safety makes inroads

Related tags E. coli Foodborne illness

Food makers will be encouraged by a new report that reveals food
safety actions along the supply chain appear to be paying off, with
new figures from the US government showing cases of the harmful
food pathogen E.coli have fallen in recent years.

From 1996 to 2004, the incidence of E. coli O157 infections decreased 42 percent. campylobacter infections fell 31 percent, cryptosporidium dropped 40 percent, and yersinia decreased 45 percent.

But highlighting work to be done to slash levels of salmonella​bacteria, a major problem in most countries across the globe that can lead to hefty costs for the public and private sector, only one of the five most common strains of Salmonella declined significantly: overall salmonella infections dropped 8 percent.

"Further efforts are needed to better understand why some Salmonella strains tend to contaminate produce during production and harvest,"​ says the report, compiled by the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA).

The report suggests that several factors have contributed to the decline in foodborne illnesses; for example, the USDA's Food Safety and Inspection Service implemented a series of new recommendations beginning in 2002 to combat E. coli O157 in ground beef and listeria in ready-to-eat products.

"Many [firms] have applied new technologies to reduce or eliminate pathogens and have increased their testing to ensure the effectiveness of control measures,"​ claims the report.

And the fall in Campylobacter infections may be due to greater consumer awareness of safe poultry handling and cooking methods, as well as food safety education efforts.

Findings for the report were drawn from the FoodNet surveillance system that in 1996 began collecting valuable information to quantify, monitor, and track the incidence of laboratory confirmed cases of foodborne illnesses caused by a raft of pathogens including: campylobacter, cryptosporidium, cyclospora, E. coli O157, listeria and shigella,.

Since its inception, FoodNet has grown to include ten states and 44 million people, about 15 percent of the American population.

Full findings from the report are available online.

Related topics R&D Food safety and labeling

Related news

Show more

Related products

show more

Sustainable Sweetening Solutions from ADM

Sustainable Sweetening Solutions from ADM

Content provided by ADM | 13-Oct-2023 | Product Brochure

ADM understands sweetness—and sustainable sourcing. Not only do we have the industry’s most comprehensive portfolio of sweetening solutions, we also are...

 Four actionable steps to reduce allergen recalls

Four actionable steps to reduce allergen recalls

Content provided by FoodChain ID | 04-Oct-2023 | White Paper

Failing to mitigate allergen risks has serious consequences - not just for consumer safety, poor allergen procedures can also cause financial losses and...

Accelerate your new product development (NPD)

Accelerate your new product development (NPD)

Content provided by FoodChain ID | 02-Oct-2023 | White Paper

Delivering new products to market is a complex process with multiple challenges that results in a failure rate of between 30-40%.

Injection Molding Solutions: Key Considerations

Injection Molding Solutions: Key Considerations

Content provided by Husky Injection Molding Systems Ltd. | 27-Sep-2023 | Insight Guide

Food and consumer packaged goods (CPG) producers are now facing a number of new challenges and opportunities.

These include the rising adoption...

Related suppliers

Follow us

Products

View more

Webinars