Just released by the Centers for Disease Control are the new figures on
foodborne illness in the United States
foodborne illness in the United States
(See Press Release Below)
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The good news released from the CDC today is that less lives have been lost to foodborne illness. The newly released report demonstrated that 3,000 Americans die each year of foodborne illness and 128,000 are hospitalized. Previously reported was 5,000 Americans died of food borne illnesses and 325,000 were hospitalized annually.
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The good news released from the CDC today is that less lives have been lost to foodborne illness. The newly released report demonstrated that 3,000 Americans die each year of foodborne illness and 128,000 are hospitalized. Previously reported was 5,000 Americans died of food borne illnesses and 325,000 were hospitalized annually.
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Also congress recently passed the Food Safety Act that will give the FDA significant power over regulating food production. This should change the landscape of foodborne illness, one can only hope.
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As a mother and grandmother my concern for children who come in contact with salmonella through foodborne illnesses is huge.
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However, not everyone who ingests salmonella will become ill. Although children, especially infants, are the most likely candidates to get sick. Salmonella and hepatitis are only a few of the diseases that can be contracted from food that is improperly prepared.
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Not only are the young particularly susceptible to foodborne disease so are the elderly, and immunocompromised persons. Additionally people with cancer, organ transplant patients and individuals with AIDS, cirrhosis or chronic liver disease.
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In outbreaks traced to food contamination by infected food workers, food preparers or cooks have often been identified as the source of contamination, although they are generally not ill at the time of food preparation. The peak time of infectivity, when the most virus is present in the stool of an infectious individual, is during the two weeks before illness begins.
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Although only a small percentage of hepatitis A infections are associated with food borne transmission, food borne outbreaks have been increasingly implicated as a significant source of hepatitis A infection. Hepatitis A may also be spread by household contact among families or roommates, sexual contact, ingestion of contaminated water, ingestion of raw or undercooked fruits and vegetables or shellfish (like oysters), and from persons sharing illicit drugs.
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Fulminant hepatitis A is a rare but devastating complication of a hepatitis A infection that results in approximately 100 deaths per year in the U.S. Fulminant hepatitis affects the liver. Weighing around three pounds, the liver is the body’s largest organ. The hepatitis A virus (HAV) infects the liver’s parenchymal cells (internal liver cells). Once a cell has been penetrated by the viral particles, the hepatitis A virus releases its own toxins which cause, in essence, a hostile takeover of the host cell’s system. The cell then produces new viral components that are released into the bile caniculi that run between the liver’s parenchymal cells. Thereafter, the affected liver cells are no longer able to perform their function. This process—i.e. the pathologic death of liver cells—is called hepatic necrosis. The fulminant form of hepatitis occurs when this necrotic process kills so many liver cells—upwards of three-quarters of the liver’s total cell count—that the liver can no longer function.
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* Hepatitis A vaccine is the best protection from hepatitis A infection.
Hepatitis C or chronic liver disease puts you at risk for serious complications if you get infected with the hepatitis A virus. If you’ve never been vaccinated against hepatitis A, you need 2 doses of this vaccine, spaced 6–18 months apart.
Most people with hepatitis C virus infection want to be protected against all forms of viral hepatitis to avoid liver disease complications. And if you have a risk factor for contracting hepatitis B, you should definitely be vaccinated. Discuss risk factors and vaccination with your healthcare provider. You need 3 doses of this vaccine. Start with dose #1 now, followed by dose #2 in 1 month, and dose #3 approximately 5 months later.
Most people with hepatitis C virus infection want to be protected against all forms of viral hepatitis to avoid liver disease complications. And if you have a risk factor for contracting hepatitis B, you should definitely be vaccinated. Discuss risk factors and vaccination with your healthcare provider. You need 3 doses of this vaccine. Start with dose #1 now, followed by dose #2 in 1 month, and dose #3 approximately 5 months later.
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The Press Release Folks:
CDC Reports 1 in 6 Get Sick from Foodborne Illnesses Each Year
New estimates more precise
About 48 million people (1 in 6 Americans) get sick, 128,000 are hospitalized, and 3,000 die each year from foodborne diseases, according new estimates from the Centers for Disease Control and Prevention. The figures are the most accurate to date due to better data and methods used. The data are published Wednesday in two articles in the journal Emerging Infectious Diseases.
About 48 million people (1 in 6 Americans) get sick, 128,000 are hospitalized, and 3,000 die each year from foodborne diseases, according new estimates from the Centers for Disease Control and Prevention. The figures are the most accurate to date due to better data and methods used. The data are published Wednesday in two articles in the journal Emerging Infectious Diseases.
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The papers provide the most accurate picture yet of what foodborne pathogens are causing the most illness, as well as estimating the proportion of foodborne illness without a known cause. The reports are the first comprehensive estimates since 1999 and are CDC's first to estimate illnesses caused solely by foods eaten in the United States.
The papers provide the most accurate picture yet of what foodborne pathogens are causing the most illness, as well as estimating the proportion of foodborne illness without a known cause. The reports are the first comprehensive estimates since 1999 and are CDC's first to estimate illnesses caused solely by foods eaten in the United States.
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"We've made progress in better understanding the burden of foodborne illness and unfortunately, far too many people continue to get sick from the food they eat," said CDC Director Thomas Frieden, M.D, M.P.H. "These estimates provide valuable information to help CDC and its partners set priorities and further reduce illnesses from food."
"We've made progress in better understanding the burden of foodborne illness and unfortunately, far too many people continue to get sick from the food they eat," said CDC Director Thomas Frieden, M.D, M.P.H. "These estimates provide valuable information to help CDC and its partners set priorities and further reduce illnesses from food."
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CDC's new estimates are lower than in the 1999 report. The difference is largely the result of improvements in the quality and quantity of the data used and new methods used to estimate foodborne-disease. For example, it is now known that most norovirus is not spread by the foodborne route, which has reduced the estimate of foodborne norovirus from 9.2 to approximately 5.5 million cases per year. Because of data and method improvements, the 1999 and current estimates cannot be compared to measure trends.
CDC's new estimates are lower than in the 1999 report. The difference is largely the result of improvements in the quality and quantity of the data used and new methods used to estimate foodborne-disease. For example, it is now known that most norovirus is not spread by the foodborne route, which has reduced the estimate of foodborne norovirus from 9.2 to approximately 5.5 million cases per year. Because of data and method improvements, the 1999 and current estimates cannot be compared to measure trends.
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CDC's FoodNet surveillance system data, which tracks trends among common foodborne pathogens, has documented a decrease of 20 percent in illnesses from key pathogens during the past 10 years. However, these FoodNet pathogens make up only a small proportion of the illnesses included in the new estimates.
CDC's FoodNet surveillance system data, which tracks trends among common foodborne pathogens, has documented a decrease of 20 percent in illnesses from key pathogens during the past 10 years. However, these FoodNet pathogens make up only a small proportion of the illnesses included in the new estimates.
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Of the total estimate of 48 million illnesses annually, CDC estimates that 9.4 million illnesses are due to 31 known foodborne pathogens. The remaining 38 million illnesses result from unspecified agents, which include known agents without enough data to make specific estimates, agents not yet recognized as causing foodborne illness, and agents not yet discovered. In both the 1999 and current estimates, unspecified agents were responsible for roughly 80 percent of estimated illnesses.
Of the total estimate of 48 million illnesses annually, CDC estimates that 9.4 million illnesses are due to 31 known foodborne pathogens. The remaining 38 million illnesses result from unspecified agents, which include known agents without enough data to make specific estimates, agents not yet recognized as causing foodborne illness, and agents not yet discovered. In both the 1999 and current estimates, unspecified agents were responsible for roughly 80 percent of estimated illnesses.
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"Foodborne illnesses and deaths are preventable, and as such, are unacceptable," said FDA Commissioner Margaret A. Hamburg, M.D. "We must, and can, do better by intensifying our efforts to implement measures that are prevention-oriented and science-based. We are moving down this path as quickly as possible under current authorities but eagerly await passage of new food safety legislation that would provide us with new and long overdue tools to further modernize our food safety program."
"Foodborne illnesses and deaths are preventable, and as such, are unacceptable," said FDA Commissioner Margaret A. Hamburg, M.D. "We must, and can, do better by intensifying our efforts to implement measures that are prevention-oriented and science-based. We are moving down this path as quickly as possible under current authorities but eagerly await passage of new food safety legislation that would provide us with new and long overdue tools to further modernize our food safety program."
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Among the additional findings for foodborne illness due to known pathogens:
Salmonella was the leading cause of estimated hospitalizations and deaths, responsible for about 28 percent of deaths and 35 percent of hospitalizations due to known pathogens transmitted by food.
Among the additional findings for foodborne illness due to known pathogens:
Salmonella was the leading cause of estimated hospitalizations and deaths, responsible for about 28 percent of deaths and 35 percent of hospitalizations due to known pathogens transmitted by food.
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About 90 percent of estimated illnesses, hospitalizations, and deaths were due to seven pathogens: Salmonella, norovirus, Campylobacter, Toxoplasma, E.coli O157, Listeria and Clostridium perfringens.
About 90 percent of estimated illnesses, hospitalizations, and deaths were due to seven pathogens: Salmonella, norovirus, Campylobacter, Toxoplasma, E.coli O157, Listeria and Clostridium perfringens.
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Nearly 60 percent of estimated illnesses, but a much smaller proportion of severe illness, was caused by norovirus.
Nearly 60 percent of estimated illnesses, but a much smaller proportion of severe illness, was caused by norovirus.
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"People expect food to nourish them, not to harm them. So we need to intensify efforts to decrease the number of illnesses and deaths due to foodborne diseases," said Christopher Braden, M.D., director of CDC's Division of Foodborne, Waterborne, and Environmental Diseases. "We now know more than ever what pathogens are causing the most harm, and we will continue our work to help protect people from these illnesses. Much that remains unknown about how and why people get sick and we are committed to learning more in the future."
CDC continues to encourage consumers to take an active role in preventing foodborne infection by following safe food-handling and preparation tips of separating meats and produce while preparing foods, cooking meat and poultry to the right temperatures, promptly chilling leftovers, and avoiding unpasteurized milk and cheese and raw oysters.
"People expect food to nourish them, not to harm them. So we need to intensify efforts to decrease the number of illnesses and deaths due to foodborne diseases," said Christopher Braden, M.D., director of CDC's Division of Foodborne, Waterborne, and Environmental Diseases. "We now know more than ever what pathogens are causing the most harm, and we will continue our work to help protect people from these illnesses. Much that remains unknown about how and why people get sick and we are committed to learning more in the future."
CDC continues to encourage consumers to take an active role in preventing foodborne infection by following safe food-handling and preparation tips of separating meats and produce while preparing foods, cooking meat and poultry to the right temperatures, promptly chilling leftovers, and avoiding unpasteurized milk and cheese and raw oysters.
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The full report is available online at http://www.cdc.gov/eid.
The full report is available online at http://www.cdc.gov/eid.
For more detailed information on the estimates and methods, please visit http://www.cdc.gov/foodborneburden.
To learn more about foodborne illness trends, visit the FoodNet site at http://www.cdc.gov/FoodNet/.
To learn about how to prevent foodborne illness, visit http://www.foodsafety.gov/.
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