Monthly Archives: March 2018

Food Poisoning Bulletin 

Image CDC

The CDC is examining trends of foodborne illness outbreaks for 2017 and describes changes in incidence since 2006 in its Morbidity and Mortality Weekly Report (MMWR) for March 23, 2018. Foodborne illness is a substantial health burden in the Untied States. In 2017, there were 24,484 infections, 5,677 hospitalizations, and 122 deaths attributed to food borne illness.

Despite ongoing food safety measures in the United States, foodborne illness continues to be a substantial health burden. The 10 U.S. sites of the Foodborne Diseases Active Surveillance Network (FoodNet)* monitor cases of laboratory-diagnosed infections caused by nine pathogens transmitted commonly through food. This report summarizes preliminary 2017 data and describes changes in incidence since 2006. In 2017, FoodNet reported 24,484 infections, 5,677 hospitalizations, and 122 deaths. Compared with 2014–2016, the 2017 incidence of infections with Campylobacter, Listeria, non-O157 Shiga toxin–producing Escherichia coli (STEC), Yersinia, Vibrio, and Cyclospora increased. The increased incidences of pathogens for which testing was previously limited might have resulted from the increased use and sensitivity of culture-independent diagnostic tests (CIDTs), which can improve incidence estimates (1). Compared with 2006–2008, the 2017 incidence of infections with Salmonella serotypes Typhimurium and Heidelberg decreased, and the incidence of serotypes Javiana, Infantis, and Thompson increased. New regulatory requirements that include enhanced testing of poultry products for Salmonella^† might have contributed to the decreases. The incidence of STEC O157 infections during 2017 also decreased compared with 2006–2008, which parallels reductions in isolations from ground beef.^§ The declines in two Salmonella serotypes and STEC O157 infections provide supportive evidence that targeted control measures are effective. The marked increases in infections caused by some Salmonella serotypes provide an opportunity to investigate food and nonfood sources of infection and to design specific interventions.