Cases of salmonella infection, known as salmonellosis, have risen by 15% between 1996 and 2010 in the USA, a new Vital Signs CDC (Centers for Disease Control and Prevention) report revealed today. However, over the same period E. coli O157 infections have fallen by nearly half, while six foodborne infections have dropped overall by 23%.

CDC Director Thomas R. Frieden, M.D., M.P.H., said:

“Although foodborne infections have decreased by nearly one-fourth in the past 15 years, more than 1 million people in this country become ill from Salmonella each year, and Salmonella accounts for about half of the hospitalizations and deaths among the nine foodborne illnesses CDC tracks through FoodNet. Salmonella costs hundreds of millions of dollars in direct medical costs each year. Continued investments are essential to detect, investigate, and stop outbreaks promptly in order to protect our food supply.”

(FoodNet is a collaboration of CDC, 10 state health departments, the U.S. Department of Agriculture’s Food Safety and Inspection Service, and the Food and Drug Administration.)

Finding the source of a salmonella infection outbreak is no easy task, the authors explain. The bacterium can be introduced in so many different ways. Sources of infection can come from meats, eggs, processed foods, etc. Salmonellosis is responsible for approximately $365 million in direct medical costs annually in the USA.

The FDA (Food and Drug Administration) has developed new regulations for the egg industry since its regulatory authority has been expanded, the Department of Health and Human Services (HHS) informs.

FDA Deputy Commissioner for Foods Michael R. Taylor, said:

“Last summer, FDA began implementing new shell egg safety requirements that should significantly reduce illnesses caused by Salmonella enteritidis in eggs. The recently enacted Food Safety Modernization Act wisely mandates a comprehensive approach to preventing illnesses from many types of Salmonella and a wide range of other contaminants that can make people sick. The current outbreak of E. coli in Europe demonstrates the importance of the new law, and FDA is committed to implementing the new law as fully as possible within available resources.”

According to FoodNet sites, which include about 15% of the US population, in 2010 there were:

  • Almost 20,000 illnesses
  • 4,200 hospitalizations
  • 68 deaths from 9 foodborne infections
  • Of those, salmonella accounted for 8,200 infections, nearly 2,300 hospitalizations and 29 deaths

According to the CDC, there are probably 29 salmonella infections for every one that is confirmed by a laboratory.

In 1997 there were 2 cases of E. coli 0157 infections per 100,000 people, compared to 0.9 per 100,000 in 2010.

The CDC believes the drop in the E. coli infection rate is due to:

  • Better detection and investigation of outbreaks through the PulseNet surveillance system (part of the CDC)
  • Better hygiene and sanitation in slaughterhouses
  • Testing of ground beef for E. coli
  • Superior inspections of ground beef processing plants
  • Better regulations, such as not allowing STEC O157 in ground beef
  • Better awareness by consumers and hotel and catering industry staff regarding cooking beef properly

Elisabeth Hagen, M.D., Under Secretary for Food Safety in the U.S. Department of Agriculture, said:

“Thanks to our prevention based approach to food safety, as well as industry and consumer efforts, we have substantially reduced E. coli O157 illnesses. This report demonstrates that we’ve made great progress. However, far too many people still get sick from the food they eat, so we have more work to do. That is why we are looking at all options, from farm to table, in-order to make food safer and prevent illnesses from E. coli, salmonella, and other harmful pathogens.”

The overall 23% reduction in pathogens during the 15-year period up to 2010 include: listeria, vibrio, campylobacter, salmonella, E. coli STEC O157, and yersinia.

Vibrio infections, which come mainly from eating raw or undercooked shellfish, rose 115% from 1996 to 2010.

If you want to reduce your risk of foodborne illness you should not allow raw poultry and other meats to contaminate other foods and surfaces. Cook chicken, other meats, as well as eggs thoroughly, do not consume unpasteurized milk, juices or soft cheeses. Before eating shellfish, make sure it is cooked or treated for safety.

“Vital Signs: Incidence and Trends of Infection with Pathogens Transmitted Commonly Through Food — Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 1996–2010”
Early Release – June 7, 2011 / 60(Early Release);1-7

Written by Christian Nordqvist pervasive