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

Back to Previous Page

- Add this to...
- Twitter
- Facebook
- Google Bookmarks
- LinkedIn

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

Content Notes:

Fact sheet released by the Centers for Disease Control and Prevention's Office of Surveillance, Epidemiology and Laboratory Services (OSELS) in association with: Vital signs: incidence and trends of infection with pathogens transmitted commonly through food -- foodborne diseases active surveillance network, 10 U.S. sites, 1996-2010. published: MMWR. Morbidity and mortality weekly report ; v. 60, no. 22, p. 749-55.. ; "C221812-B." ; "June 2011." ; "Publication date: 06/07/2011." ;

Subject:

[+]

Document Type:

Pamphlet (or booklet)

Place as Subject:

United States

Collection(s):

Stephen B. Thacker CDC Library collection

Main Document Checksum:

[+]

Supporting Files:

No Additional Files

No Related Documents.

You May Also Like:

PulseNet : 20 years of making food safer to eat

Published Date:

3/15/16

Description:

PulseNet is a national network of laboratories that solves outbreaks of foodborne disease. PulseNet scientists detect outbreaks—large and small—by connecting the dots between cases of similar illness that are happening anywhere in the country. Pu...

File Type:

[PDF - 2.99 MB]
Foodborne illness : frequently asked questions

Corporate Authors:

Centers for Disease Control and Prevention (U.S.)

Published Date:

January 10, 2005

Description:

Foodborne disease is caused by consuming contaminated foods or beverages. Many different disease- causing microbes, or pathogens, can contaminate foods, so there are many different foodborne infections. In addition, poisonous chemicals, or other harm...

File Type:

[PDF - 137.04 KB]
Impact of changing consumer lifestyles on the emergence/reemergence of foodborne pathogens.

Personal Author:

Collins, J. E.

Published Date:

1997 Oct-Dec

Source:

Emerg Infect Dis. 3(4):471-479.

Description:

Foodborne illness of microbial origin is the most serious food safety problem in the United States. The Centers for Disease Control and Prevention reports that 79% of outbreaks between 1987 and 1992 were bacterial; improper holding temperature and po...

File Type:

[PDF - 83.23 KB]
Safer food saves lives : stopping multistate foodborne outbreaks

Corporate Authors:

National Center for Emerging and Zoonotic Infectious Diseases (U.S.)

Published Date:

11/03/2015

Series:

CDC Vital signs ; 2015 November

Description:

Contaminated food sent to several states can make people sick with the same germ. These multistate outbreaks cause serious illness, and more of these outbreaks are being found. Multistate outbreaks caused 56% of deaths in all reported foodborne outbr...

File Type:

[PDF - 1.55 MB]
Use of Whole-Genome Sequencing for Food Safety and Public Health in the United States

Personal Author:

Brown, Eric; Dessai, Uday; McGarry, Sherri; Gerner-Smidt, Peter;

Published Date:

June 13 2019

Source:

Foodborne Pathog Dis. 2019; 16(7):441-450

Description:

Whole-genome sequencing (WGS) is increasingly used by food regulatory and public health agencies in the United States to facilitate the detection, investigation, and control of foodborne bacterial outbreaks, and food regulatory and other activities i...

File Type:

[PDF - 321.29 KB]