More needs to be done to extend safety practices, CDC reports
THURSDAY, April 10 (HealthDay News) -- After declining for several years, reports of foodborne illnesses have remained constant in the United States since 2004, federal health officials said Thursday.
And that leveling off of the rate of food poisonings casts into doubt the U.S. Centers for Disease Control and Prevention's goal of reducing the overall number of foodborne infections by 2010.
"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," he said.
Tauxe said there have been significant declines in foodborne pathogens since 1996, but all the declines happened before 2004. "If we compare 2007 with the previous three years, we are not seeing significant changes in the incidence of these pathogens," he said.
For instance, the number of salmonella infections has changed very little since a federal monitoring system was established in 1996, Tauxe said. "We need more effort at all stages of food production, from farm to table, to effectively prevent the contamination of food from salmonella," he said.
In 2007, there were large outbreaks of salmonella poisonings linked to peanut butter and frozen pot pies, Tauxe noted.
E. coli infections reached a low point in 2003 and 2004, but increased again in 2005 and 2006, Tauxe said. The rate for 2007 was 14.92 diagnosed infections for every 100,000 Americans. Although that number was lower than the 2006
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