CDC publishes annual summaries of domestic foodborne disease outbreaks based on reports provided by state, local, and territorial health departments. These summaries help public health practitioners better understand the pathogens, foods, settings, and contributing factors (for example, food not kept at the right temperature) involved in these outbreaks. They also can help identify emerging foodborne disease threats and can be used to inform and to assess interventions aimed at preventing outbreaks.
In 2015, 902 foodborne disease outbreaks were reported, resulting in 15,202 illnesses, 950 hospitalizations, 15 deaths, and 20 food recalls. Norovirus and Salmonella were linked to 443 outbreaks.
Learn more about this report at www.cdc.gov/foodsafety/fdoss/data/annual-summaries/index.html.
These summaries provide such valuable insights into food safety and public health. It’s eye-opening to see the significant impact of foodborne illnesses, with Norovirus and Salmonella contributing to nearly half of all reported outbreaks. The data underscores the importance of proper food handling practices, especially temperature control, which seems to be a common factor in many outbreaks.
One question that comes to mind is whether there are particular foods that are more frequently linked to these pathogens. Does the CDC report detail which types of foods are most commonly associated with Norovirus and Salmonella outbreaks? That information could be really helpful for those of us looking to minimize risks in our own kitchens.
-Chris G. (TheLavatory)
Comment:
This is a very informative post about the 2015 foodborne illness
outbreaks. It’s indeed alarming to see the significant impact of foodborne illnesses, with Norovirus and Salmonella contributing to nearly half of
all reported outbreaks. Temperature control seems to be a common factor in many outbreaks, which emphasizes the importance of proper food
handling practices.
As Chris G. mentioned, it would be helpful to know which types of foods are most commonly associated with Norovirus and Salmonella outbreaks.
According to the CDC report, Norovirus outbreaks are often linked
to leafy vegetables, fruits, and mollusks, while Salmonella outbreaks are frequently associated with seeded vegetables,
eggs, and chicken.
This information can be really helpful for individuals looking to minimize
risks in their own kitchens. It’s also a good reminder for food service establishments to follow strict food
safety guidelines to prevent such outbreaks.
Thank you for sharing this valuable information, Karen!
-Your Name (or username)
Stop by my web page – autism site [Chara]