Incidences of E. Coli Shigella Foodborne Infections Drop in '09
Little recent progress made in reducing infection from other foodborne pathogens, including Salmonella
THURSDAY, April 15 (HealthDay News) -- In 2009, there was a decreased incidence of Shiga toxin-producing Escherichia coli (STEC) O157 and Shigella foodborne infections compared with the preceding three years, though little progress has been made in infection rates of other foodborne pathogens, according to a report in the April 16 issue of the U.S. Centers for Disease Control and Prevention's Morbidity and Mortality Weekly Report.
Bela T. Matyas, M.D., of the California Department of Public Health in Richmond, and colleagues used preliminary 2009 data from the Foodborne Diseases Active Surveillance Network to study laboratory-confirmed cases of infections caused by STEC O157, STEC non-O157, Shigella, Salmonella, Campylobacter, Vibrio, Yersinia, Cryptosporidium, Cyclospora and Listeria. The researchers used 2008 population data from the 10 states under surveillance to calculate preliminary incidence rates of foodborne infections.
The report notes that STEC O157 (0.99/100,000) and Shigella (3.99/100,000) had a lower incidence of infections in 2009 than in the last data collection period (2006 to 2008), and the Healthy People 2010 target of one case or fewer of STEC O157 infection per 100,000 population was met. There have been declines in the incidence of infections caused by Yersinia, Shigella, STEC O157, Salmonella, Listeria and Campylobacter since the first years of surveillance (1996 to 1998), but little progress has been made in recent years. The incidence of Vibrio (0.35 per 100,000 in 2009) has continued to increase since surveillance began.
"To reduce the incidence of foodborne infections further, multifaceted approaches involving public health, regulatory agencies, industry, and consumers are required," the authors write.