Winnable Battles: Food Safety

Overarching Goal

Keep America′s food supply safe by preventing and responding to foodborne outbreaks

Indicator	Baseline	2015 Target
Reduce the rate of infections caused by Salmonella	15.2 cases per 100,000 population (2006-2008)	13.3 cases per 100,000 population (12.5% reduction)
Reduce the rate of infections caused by Shiga toxin-producing Escherichia coli (STEC) O157:H7	1.2 cases per 100,000 population (2006-2008)	0.85 cases per 100,000 population (29% reduction)

FS 1.2	Reduce infections caused by Shiga toxin-producing Escherichia coli (STEC) O157:H7 2020 Target: 0.6 cases per 100,000 Baseline: 1.2 cases on average per 100,000 population per year (2006–08)
FS 1.4	Reduce infections caused by Salmonella species 2020 Target: 11.4 cases per 100,000 Baseline: 15.2 cases on average per 100,000 population per year (2006–08)
FS 2	Reduce the number of outbreak-associated infections due to Shiga toxin-producing E. coli O157, or Campylobacter, Listeria, or Salmonella species associated with food commodity groups
FS 2.3	Fruits and nuts Target: 280 cases per year Baseline: 311 reported outbreak-associated infections, on average, per year due to Shiga toxin-producing E. coli O157, or Campylobacter, Listeria, or Salmonella species were associated with fruits and nuts in 2005–07 Target setting method: 10 percent improvement Data source: National Outbreak Reporting System (NORS), CDC and States
FS 2.5	Poultry Target: 232 cases per year Baseline: 258 reported outbreak-associated infections, on average, per year due to Shiga toxin-producing E. coli O157, or Campylobacter, Listeria, or Salmonella species were associated with poultry in 2005–07 Target setting method: 10 percent improvement Data source: National Outbreak Reporting System (NORS), CDC and States