And that's likely just the tip of the iceberg, because for every laboratory-confirmed case of salmonella there are at least 29 unreported cases, the agency says.
Speaking at the press conference, Michael R. Taylor, Deputy Commissioner for Foods at the U.S. Food and Drug Administration, said that "by implementing the new Shell-Egg Safety Rule, we expect the rule to reduce the number of salmonella infections for eggs by nearly 60 percent."
However, at its best, that would still only translate to a reduction of about 10 percent of all salmonella cases, Frieden noted.
On the positive side, the rate of E. coli O157 cases, which can be a deadly infection have been cut in half over the past 15 years. This strain, affected two in every 100,000 people in 1997, had dropped to 0.9 cases per 100,000 by 2010, the CDC noted.
This reduction in infections from E. coli O157 is largely due to to better detection and investigation of outbreaks, cleaner slaughterhouse methods, better testing of ground beef for E. coli, improved inspections of ground beef processing plants, regulations prohibiting E. coli O157 in ground beef and increased awareness of the importance of properly cooking beef, the agency said.
Other foodborne illnesses that fell in incidence over the same time period include those caused by the campylobacter, listeria, vibrio and yersinia pathogens.
To reduce their risk of foodborne illness, people should assume that raw chicken and other meat have bacteria that can make you sick. In the kitchen, raw meats should not allow to contaminate counter tops or cutting boards and should be kept away from other foods, such as fruits and vegetables, the CDC advises.
In addition, while washing fruits and vegetables is important, meat and poultry should never be washed, Also, meat, poultr
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