CDC Says Not Much Progress in Fight Against Foodborne Illness
“More needs to be done,” according to Dr. Robert Tauxe, deputy director for the US Centers for Disease Control and Prevention (CDC). His assessment is based on 2007 data taken from the CDC’s Foodborne Diseases Active Surveillance Network (FoodNet). FoodNet was designed to monitor the development and spread of foodborne diseases and to conduct epidemiological studies accordingly. FoodNet’s population closely resembles that of the United States in general but does not represent the entire US population. Instead, it is based on just 10 states’ data.
Significant declines in the incidence of foodborne illness were reported from 1996, when the surveillance program began, to 2004, but there has been little, if any, continued decline in such illnesses. For 2007, Cryptosporidium-related outbreaks actually increased from the number of incidences reported from 2004 to 2006. Minor declines deemed insignificant were seen for illnesses caused by E. coli 0157, Salmonella, Shigella, Listeria, Campylobacter, Vibrio, and Yersinia.
Tauxe claims the results of the study of FoodNet’s 10-state coverage zone show partial success but the lack of progress in recent years shows more effort needs to be taken to make the US public health system better at detecting, investigating, and controlling these outbreaks. He also identifies the need to understand prevention measures better.
Both the CDC and the Federal Drug Administration’s (FDA’s) Office of Food Defense consider FoodNet to be an important element in the nation’s food safety system. The FDA also has a new initiative, the Food Protection Plan, designed around a production-to-consumption approach to protecting the public food supply and providing targeted intervention and rapid response wherever needed.
On an individual basis, consumers are urged to follow safe food-handling procedures and avoid consuming certain foods and beverages known to be the frequent source of foodborne illness outbreaks. Best avoided are raw or undercooked eggs, oysters, poultry, and ground beef as well as unpasteurized milk. To minimize risk, choose eggs pasteurized in the shell and oysters treated under pressure.
The April 11 issue of Morbidity and Mortality Weekly Report, a CDC publication, carries the full report.
[...] “More needs to be done,” according to Dr. Robert Tauxe, deputy director for the US Centers for Disease Control and Prevention (CDC). His assessment is based on 2007 data taken from the CDC’s Foodborne Diseases Active Surveillance Network (FoodNet). FoodNet was designed to monitor the development and spread of foodborne diseases and to conduct epidemiological studies accordingly. FoodNet’s population closely resembles that of the United States in general but does not represent the entire US population. Instead, it is based on just 10 states’ data. medheadlines.com [...]
[...] “More needs to be done,” according to Dr. Robert Tauxe, deputy director for the US Centers for Disease Control and Prevention (CDC).Full source on MedHeadlines: Read More? [...]
A MATTER OF EDUCATION;
I think one of the biggest things that could be done in this regard would be a countrywide education program for all cooks and food handlers, particularly teenagers and younger people. Many of these younger people have no concept of microorganisms and what it takes to reduce their spread. It certainly compounds the problem when you consider that food handlers usually come from the less-educated ranks of society. For the most part food handling, particularly fast food, tends to be an entry level job. But a simple, manditory program for all food handlers, utilizing interesting scenerios and state of art media, could go a long way toward convincing people to wash hands etc. Incorporation of actual cases showing how sick and miserable illness victims can be might help elicit sympathy and compliance.