CDC, in collaboration with FDA and USDA’s Food Safety and Inspection Service (FSIS), has developed a new, improved method for analyzing outbreak data to determine which foods are responsible for illnesses related to four major foodborne bacteria.
The report, “Foodborne Illness Source Attribution Estimates for Salmonella, Escherichia coli O157 (E. coli O157), Listeria monocytogenes (Lm) and Campylobacter using Outbreak Surveillance Data,” was released Tuesday and was produced by the Interagency Food Safety Analytics Collaboration (IFSAC)—a partnership of the three agencies that focuses on foodborne illness.