- Campylobacter and Salmonella continue to be the most commonly reported foodborne bacteria, according to a new report from FoodNet—the Foodborne Diseases Active Surveillance Network.
- Targeted interventions to reduce contamination throughout the food production chain can lead to fewer foodborne illnesses.
- Health department laboratories can reduce foodborne illnesses by culturing specimens that have positive culture-independent diagnostic test results, providing critical information to detect outbreaks, inform treatment, and guide interventions.
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