ATLANTA—A total of 17,468 laboratory-confirmed cases of foodborne infection were identified in 2009, according to a new report from the Centers for Disease Control and Prevention. While that sounds like a big number, it represents a decrease in illnesses due to pathogens over the past 15 years.
The Foodborne Diseases Active Surveillance Network (FoodNet) a collaborative program among CDC, 10 state health departments, the U.S. Department of Agriculture's Food Safety and Inspection Service, and the Food and Drug Administration, has tracked laboratory-confirmed cases of infection caused by Campylobacter, Listeria, Salmonella, STEC O157, Shigella, Vibrio, and Yersinia since 1996; Cryptosporidium and Cyclospora since 1997; and STEC non-O157 since 2000.
Compared to 1996-1998, rates of infection in 2009 were lower for Shigella (55% decrease), Yersinia (53% decrease), STEC O157 (41% decrease), Campylobacter (30% decrease), Listeria (26% decrease), and Salmonella (10% decrease). Rates were higher for Vibrio (85% increase), and having been increasing since 2001. The incidence of infection with Cryptosporidium did not change significantly.
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