Manufacturing News

CDC reports decline in food-borne illnesses

April 11, 2003
/ Print / Reprints /
ShareMore
/ Text Size+


The Centers for Disease Control and Prevention (CDC) says there has been a sustained decline in the incidence of infection caused by several foodborne pathogens including Yersinia, Listeria, Campylobacter, and Salmonella in the past six years. “These declines in infections caused by these foodborne pathogens represent important progress toward national health objectives that are set for 2010,” said Dr. Robert Tauxe of the CDC’s Foodborne Division during a briefing held in April. “We do not think that these declines are related to a change in the way laboratories work or change in the way the medical system works. We think they represent a real decrease in the actual numbers of these infections.”

Tauxe believes that there are a number of factors helping the decline. “Among them is a change in the way that food safety in meat slaughter, animal slaughter and processing is managed,” he explained. In 1997 the Department of Agriculture began implementing a new pathogen-reduction strategy for regulating meat and poultry slaughter and processing plants, and these declines in Yersinia, Listeria, Campylobacter and Salmonella are happening at the same time, Tauxe said.

However, Tauxe cautioned that not all infections are decreasing. “We have not observed a sustained decline in E. coli O157. And some strains of Salmonella are actually increasing, while others are going down.”

Dr. Merle Pierson, deputy undersecretary of food safety for the USDA, said that HACCP implementations have driven down the prevalence of Salmonella. “We are strongly encouraging specific interventions for raw meat and poultry in order to further reduce the level and incidence of pathogens such as Salmonella in these products. We feel that there is a whole arsenal of potentially effective interventions that could be utilized.”

For a transcript of this briefing, call the CDC at 404-639-3286.

Did you enjoy this article? Click here to subscribe to Food Engineering Magazine.

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
More Podcasts

TYSON FOODS

Tyson Foods made headlines announcing the company intends to acquire Hillshire Brands in a deal valued at $8.55 billion. Do you think the acquisition for will be beneficial for meat and poultry processors?
View Results Poll Archive

Food Engineering

July 2014

2014 July

The July 2014 issue of Food Engineering features the 12th Annual Replacement Parts Survey. Also covered: OEE improvement steps and increased filtration cycle.

Table Of Contents Subscribe

THE FOOD ENGINEERING STORE

Food-Authentication-Flyer-(.gif
Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Food Master

Food Master Cover 2014Food Master 2014 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit www.foodmaster.com to learn more.

STAY CONNECTED

FE recent tweets

facebook_40.pngtwitter_40px.pngyoutube_40px.png linkedin_40px.pngGoogle +