Outbreaks of food-borne disease declined 8 percent in 2007, with a 15 percent drop in the number of illnesses, compared with the four years prior, according to a report released this week by the U.S. Centers for Disease Control and Prevention (CDC).
However, the decline is likely attributable to disease patterns rather than food safety improvements, the agency said.
A total of 1,097 food-borne disease outbreaks were reported to the CDC in 2007, resulting in 21,244 illnesses and 18 deaths, said the report, which also provides the most recent data on the number of illnesses linked to specific types of foods.
“Knowing more about what types of foods and food-borne agents have caused outbreaks can help guide public health and the food industry in developing measures to effectively control and prevent infections and help people stay healthy,” said Chris Braden, acting director of the CDC’s Division of Food-borne, Waterborne and Environmental Diseases.
Poultry remains the leading culprit in food poisoning outbreaks, with chicken, turkey and other poultry accounting for 17 percent of the outbreaks reported to the government. Beef and leafy vegetables accounted for 16 percent and 14 percent of the outbreaks, the CDC said.
Of the 1,097 reported outbreaks in 2007, 497 (or 45 percent) included one food-borne agent, while an additional 12 outbreaks included more than one food-borne agent.
No food-borne agents were identified in more than half of the outbreaks.
Norovirus, which spreads when infected food handlers do not wash their hands properly after using the toilet, was the most frequently confirmed food-borne agent, and was present in 39 percent of the cases.
Salmonella bacteria, which occur when foods are contaminated with animal feces, was the second most common agent, accounting for 27 percent of the cases. Thorough cooking kills Salmonella bacteria.