FoodNet report shows increases in some foodborne germs, no change in others

New Food Safety Data for 2012

Each year, roughly 1 in 6 people in the US gets sick from eating contaminated food. To understand trends in what germs are making people sick, CDC analyzes data from FoodNet, a surveillance system in 10 sites covering about 15 percent of the U.S. population. By targeting the germs that are making people sick with regulations and changes in industry practices, the country’s food supply can be made safer for everyone.

• In 2012, Campylobacter infections increased 14 percent and Vibrio infections increased 43 percent compared with a baseline period of 2006-2008.
• Rates of a dangerous type of E. coli, Shiga toxin-producing E. coli (STEC) O157, which had previously been decreasing, returned to levels similar to those seen in 2006-2008.
• Rates of the other pathogens tracked in FoodNet have not changed significantly compared with the 2006-2008 rates.

To protect yourself from these and other foodborne germs, clean hands and surfaces well, separate raw meats from produce and other fresh foods, cook meat to the proper temperature and refrigerate leftovers quickly. To prevent Campylobacter and Vibrio infections, make sure chicken and other meats are well cooked, avoid consuming unpasteurized milk and unpasteurized soft cheese, and make sure shellfish are cooked for safety before eating.
For more information on preventing food poisoning, visit FoodSafety.gov, CDC's food safety page, and Fight Bac!

Content from CDC