viernes, 30 de mayo de 2014

CDC - CDC and Food Safety - Food Safety

CDC - CDC and Food Safety - Food Safety

CDC and Food Safety

Each year, 1 in 6 Americans (or 48 million people) gets sick from and 3,000 die of foodborne diseases. Reducing foodborne illness by just 10% would keep 5 million Americans from getting sick each year. Preventing a single fatal case ofE. coli O157 infection would save an estimated $7 million.
pie chart for Causes of illness in 1,335 single food outbreaks, 2003-2007. Data as follows: Poultry, 20.62%. Leafy greens, 13.88%. Beef, 10.36%. Dairy, 10.3%. Fruits, 10.02%. Vine (tomatoes, cucumbers) 9.77%. 
Pork, 6.42%. Finfish, 5.06%. Other, 4.59%. Eggs, 3.05%. Mollusk, 3.04%. Grains - Beans, 2.89%.
Causes of illness in 1,565 single food commodity outbreaks, 2003–2008

Current food safety challenges

Challenges to food safety will continue to arise in unpredictable ways, largely due to:
  • Changes in our food production and supply
  • Changes in the environment leading to food contamination
  • Rising number of multistate outbreaks
  • New and emerging germs, toxins, and antibiotic resistance
  • New and different contaminated foods, such as prepackaged raw cookie dough, bagged spinach, and peanut butter, causing illness

A food sleuth + a shopper card + a salami = 
Successful investigation

"salami on cutting boardA disease detective" is how CDC 's Casey Barton Behravesh described her role in tracking down the source of aSalmonellaoutbreak in 2010 that sickened more than 270 persons in more than 40 states. And what clue unlocked the mystery? Something most of us have in our wallets or on our key rings—a shopper card that you swipe at the grocery store. After the Washington State Department of Health discovered that many ill people shopped at one grocery store chain, they used shopper card information (with permission) to identify a food that all of the ill people had eaten: salami from one producer. A multistate investigation identified salami coated with pepper as the source, and the salami was recalled. Without violating the shoppers' privacy, the resourceful use of unconventional data helped CDC and its public health partners across the country more quickly identify the source of the problem and stop the outbreak.

What is CDC's role in food safety?

Food safety depends on strong partnerships. CDC and the regulatory agencies (the Food and Drug Administration [FDA]External Web Site Icon and the US Department of Agriculture's Food Safety and Inspection Service [FSIS]External Web Site Icon) play complementary roles in the federal food safety effort. State and local health departments also play critical roles in all aspects of food safety.
tomatoes and eggsCDC provides the vital link between illness in people and the food safety systems of government agencies and food producers.
CDC does this by:

Germs (and some foods) responsible for most foodborne illness:

Winnable battles in food safety

  • Decrease Salmonella and other food-related infections
  • Accelerate the public health response to foodborne illness at the local, national, and global levels

We're taking action:

laboratory equipment

  • DiscoveryTracking trends and risk factorsdefining the burden, finding new pathogens and drug resistance, and attributing illness to specific foods
  • Innovation—Developing new tools, methods, and analytics in epidemiology, laboratory science, and environmental health
  • Implementation—Sharing new technology and information with local, state, and federal partners; improving communications with the public health community, industry, and consumers; and targeting information to guide policy

What's next:

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