Foodborne illnesses still go strong in U.S.
April 11, 2008
http://news.xinhuanet.com/english/2008-04/11/content_7958022.htm
BEIJING, April 11 (Xinhuanet) --
U.S. made little progress in containing foodborne illness in 2007,
according to a government re****t released on Thursday.
The U.S. Centers for Disease Control and prevention (CDC) stated
that foodborne illnesses in the U.S. have remained constant since
2004, meaning they are going strong without any decline.
There have been significant declines in certain foodborne
illnesses since the late 1990s, however, all the improvements occurred
before 2004, said federal health officials.
According to the re****t, in 2007, the estimated incidence of
infections caused by Campylobacter, Listeria, ****ga toxin-producing
Escherichia coli O157 (STEC O157) , Salmonella, ****gella, Vibrio, and
Yersinia did not change significantly, and Cryptos****idium infections
increased compared with 2004-2006.
The data were collected under a collaborative effort among CDC,
the FDA, the Department of Agriculture and state surveillance sites.
"We don't consider this a success at all. We want to see these
numbers going down," said Nancy Donley, president of Safe Tables Our
Priority, which was founded by victims of food poisoning.
The 2007 outbreaks tied to processed foods "certainly indicate a
need for more attention," CDC's Dr. Robert Tauxe added.
The re****ts also suggested that consumers can reduce their risk
for foodborne illness by following safe food-handling recommendations
and by avoiding the consumption of unpasteurized milk, raw or
undercooked oysters, raw or undercooked eggs, raw or undercooked
ground beef, and undercooked poultry.
The risk for foodborne illness can also be decreased by choosing
in-shell pasteurized eggs, irradiated ground meat, and high
pressure-treated oysters.
(Agencies)
Editor: Feng Tao
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