Battle against foodborne diseases gaining ground, study shows
Foodproductiondaily.com
April 18, 2006- Incidents of many foodborne illness have declined since statistical collection began in 1996, with rates for some of the most common pathogens falling by up to 32 per cent.
However Listeria infection rates have started to climb again, according to preliminary data published by the federally-funded Foodborne Diseases Active Surveillance Network (FoodNet).
The declines could indicate that efforts by regulatory agencies and by manufacturers are working to combat common foodborne pathogens. Concerns about the safety of the food supply have led to increased regulatory action to cut down the number of illnesses and death caused by pathogens.
FoodNet's data show rates of illnesses caused by Listeria decreased 32 per cent, Campylobacter decreased by 30 per cent, E. coli O157 by 29 per cent and Salmonella by nine per cent in the period to 2005. The data was collected from 10 states, representing about 15 per cent of the US population.
Incidence of infections caused by Campylobacter, Listeria, Salmonella, toxin-producing Escherichia coli O157 (STEC O157), Shigella, and Yersinia has declined, and Campylobacter and Listeria incidences are approaching levels targeted by federal health agencies, the agency concluded.
"Several important food safety initiatives might have contributed to the declines, indicating progress toward meeting the national health objectives," FoodNet stated.
However, most of the declines occurred before 2005, and Vibrio infections have increased, indicating that further measures are needed to prevent foodborne illness, the research unit warned.
Most of the decline in Campylobacter incidence occurred by 2001, with continued small decreases since then. The incidence of Listeria infections in 2005 is higher than its lowest point in 2002. The incidence rate for Listeria infections in 2005 is higher than its lowest point in 2002.
Of the five most common Salmonella serotypes, only Typhimurium has declined, with most of the decline occurring by 2001. Most of the decline in STEC O157 incidences occurred during 2003 and 2004.
The observed sustained increase in Vibrio incidence indicates that additional efforts are needed to prevent Vibrio infections. Oysters are the most important source of human Vibrio infections. Measures that reduce Vibrio contamination of oysters also prevent illness.
FoodNet calculated the rates by comparing data collected in 2005 to the baseline years of 1996 to 1998.
In commenting on the estimates the American Meat Institute (AMI) noted other government figures indicated that the incidence of bacteria on meat and poultry products has also decreased significantly. The incidence of E. coli O157:H7 in ground beef samples tested by USDA has declined by 80 per cent since 1999.
Meanwhile the incidence of Salmonella in ground beef has declined 75 per cent since 1998. The incidence of Listeria monocytogenes on ready-to-eat meat and poultry has declined from 4.5 per cent in 1990 to 0.55 per cent in 2004, the AMI stated.
"These declines in foodborne illness continues to validate the efforts throughout the industry and government to reduce the incidence of foodborne pathogens on meat and poultry products and keep US meat products among the safest in the world," said Patrick Boyle, chief executive and president of the organisation.
In 2005, a total of 16,614 laboratory-confirmed cases of infections were reported to FoodNet in the 10 US states surveyed. Salmonella accounted for 6,471 cases, Campylobacter 5,655 cases, Shigella 2,078 cases, Cryptosporidium 1,313 cases, STEC O157 473 cases, Yersinia 159 cases, STEC non-O157 146 cases, Listeria 135 cases, Vibrio 119 cases and Cyclospora 65 cases.
Overall incidence per 100,000 population was 14.55 for Salmonella, 12.72 for Campylobacter, 4.67 for Shigella, 2.95 for Cryptosporidium, 1.06 for STEC O157, 0.36 for Yersinia, 0.33 for STEC non-O157, 0.30 for Listeria, 0.27 for Vibrio, and 0.15 for Cyclospora.
The Foodborne Diseases Active Surveillance Network (FoodNet) of the Centers for Disease Control and Prevention collects data from 10 US states relating to diseases caused by enteric pathogens transmitted commonly through food.
FoodNet estimates that each year Salmonella infection accounts for 1.4 million cases of illness in the US, 15,000 hospitalizations and 400 deaths. In a separate study, FoodNet estimated that 76 million cases of foodborne disease occur each year in the US.
