Making food safer to eat; reducing contamination from the farm to the table

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Making food safer to eat; reducing contamination from the farm to the table

Published Date:

June 7, 2011

Series:

Vital signs ; 2011 June ; MMWR. Morbidity and mortality weekly report ; v. 60, no. 22, p. 749-55 ;

[PDF-2.64 MB]

Details:

Corporate Authors:

National Center for Emerging and Zoonotic Infectious Diseases (U.S.), Division of Foodborne, Waterborne, and Environmental Diseases. ; Centers for Disease Control and Prevention (U.S.), Office of Surveillance, Epidemiology and Laboratory Services. ;

Description:

"Each year, roughly 1 in 6 people in the US gets sick from eating contaminated food. The 1,000 or more reported outbreaks that happen each year reveal familiar culprits--Salmonella and other common germs. We know that reducing contamination works. During the past 15 years, a dangerous type of E. coli infection, responsible for the recall of millions of pounds of ground beef, has been cut almost in half. Yet during that same time, Salmonella infection, which causes more hospitalizations and deaths than any other type of germ found in food and $365 million in direct medical costs annually, has not declined. Each year, 1 million people get sick from eating food contaminated with Salmonella. Applying lessons learned from reducing E. coli O157 infections could help reduce illness caused by Salmonella." -p. 1

Subject:

[+]

Document Type:

Pamphlet (or booklet)

Place as Subject:

United States

Collection(s):

Stephen B. Thacker CDC Library collection

Main Document Checksum:

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Supporting Files:

No Additional Files

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