This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
The variability in capabilities at the state and local levels often results in botched investigations and turf battles, and sometimes there isn't any prevention of illness or reduction in the number of people who become ill or die.
The food industry spends billions of dollars to address the issues raised by the estimated number of illnesses and deaths attributed to a pathogen or allergen. The predictions and statistics these agencies provide and use are truly critical.
In this latest video, Editor-in-chief Andy Hanacek gives his take on the E. coli outbreak at Chipotle and discusses the CDC’s role or lack thereof in providing answers to consumers.
In 2014, rates of infection from a serious form of E. coli and one of the more common Salmonella serotypes decreased compared with the baseline period of 2006-2008.
On Apr. 18, 2013, the Centers for Disease Control and Prevention (CDC) published the annual report on the “Incidence and Trends of Infection with Pathogens Transmitted Commonly Through Food – Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 1996 – 2012.”
According to the Centers for Disease Control and Prevention (CDC) 2011 Estimates of Foodborne Illness in the U.S., the top five pathogens that contribute to domestically acquired foodborne illness are Norovirus, Salmonella (nontyphoidal), Clostridium perfringens, Campylobacter spp. and Staphylococcus aureus.
The Centers For Disease Control and Prevention (CDC) has released its long-awaited 2008 surveillance for foodborne disease outbreak data. Public health officials from 47 states, the District of Columbia and Puerto Rico reported 1,034 outbreaks in total.
