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Bacterial foodborne infections show dramatic decline - Brief Article - Statistical Data Included

Bacterial foodborne illness has declined 23% since 1996, according to an April 18, 2002, news release from the US Department of Health and Human Services. The four major bacterial foodborne illnesses have declined 21% in the past six years. Data from the Foodborne Diseases Active Surveillance Network show

* Campylobacter infections have decreased by 21%,

* Salmonella infections have decreased by 15%,

* Listeria infections have decreased by 35%, and

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* E. coli O157 infections have decreased by 21%. Less common bacterial foodborne illnesses also have declined. These include Yersinia infections, which decreased 49%, and Shigella infections, which decreased 35%. Factors contributing to the decrease in foodborne illness include enhanced surveillance and outbreak investigations, US Department of Agriculture pathogen reduction regulations in meat and poultry plants, the US Food and Drug Administration's egg safety program, and increased regulation of imported food.

Foodborne Illnesses Post Dramatic Six-Year Decline (news release: Washington, DC: US Department of Health and Human Services, April 18, 2002) http://www.hhs.gov ./news/press/2002pres/20020418a.html (accessed 22 April 2002).

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Bacterial foodborne infections show dramatic decline - Brief Article - Statistical Data Included

AORN Journal, August, 2002

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