(Chicago) – Rates of food borne illnesses in the U.S. – also known as “food poisoning” are on the rise, according to a new report released by the Centers for Disease Control and Prevention (CDC).
The report compared rates of food borne infections from 2012 to rates from the period spanning 2006-2008 and found that the prevalence of infections from bacteria called Campylobacter and Vibrio increased.
Additionally, they found that rates of infections from Cryptosporidium, Listeria, Salmonella, Shigella, Shiga toxin-producing Escherichia coli (STEC) O157, and Yersinia remained the same.
Campylbacter is associated with several kinds of food including poultry produce, raw milk and contaminated water, illness from campylbacter infection has increased by 14%. Vibrio rose 43% and is associated with raw shellfish.
Progress has been seen recently in decreasing infections from a harmful strand of E. coli, Shiga toxin-producing E. coli (STEC) O157, however, rates of it went back up in 2012. FoodNet reported that in 2012 there were 19,531 illnesses, 4,563 hospitalizations, and 68 deaths from nine different germs spread among foods.
In 2011, the U.S. Department of Agriculture’s Food Safety and Inspection Services (FSIS) put into action new and improved industry performance guidelines for campylobacter and salmonella to reduce the prevalence of these pathogens in broiler turkeys and chickens.
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