Progress Made towards Healthy People 2010 Objectives
For safe food handling, always Clean, Separate, Cook, and Chill.
The Foodborne Diseases Active Surveillance Network (FoodNet) is a collaborative project of the CDC, state health departments in 10 states (California, Colorado, Connecticut, Georgia, Maryland, Minnesota, New Mexico, New York, Oregon, and Tennessee), the U.S. Department of Agriculture (USDA), and the Food and Drug Administration (FDA). It is the principal foodborne disease component of CDC's Emerging Infections Program.
FoodNet conducts active surveillance for infections transmitted commonly through food and also conducts epidemiologic studies designed to help public health officials better understand the epidemiology of foodborne diseases in the United States. FoodNet also provides a platform for responding to new and emerging foodborne diseases, monitoring the burden of foodborne diseases, and identifying the sources of specific foodborne diseases. FoodNet surveillance provides the data necessary for measuring progress in foodborne disease prevention.
Healthy People 2010 (HP 2010) is a set of health objectives the nation committed to strive to achieve over the first decade of the new century. Healthy People 2010 was developed through a broad consultation process, built on scientific knowledge and intended to measure the impact of prevention programs over time. Healthy People 2010 set national targets for infections caused by Campylobacter, Listeria, Salmonella, and Shiga toxin-producing Escherichia coli (STEC) O157; all are transmitted commonly through food. FoodNet data are used to measure progress towards these national health objectives.
Preliminary data from FoodNet for 2009 show that
- In 2009, the Healthy People 2010 target for STEC O157 infection was met,
- In 2009, the incidence of both Campylobacter and Listeria infection was above their Healthy People 2010 targets, and
- In 2009, the incidence of Salmonella infection was the farthest from its Healthy People 2010 target of any of the targeted infections.
Meeting all of these targets will likely require new approaches to prevention. Consumers can reduce their risk for foodborne illness by following safe food-handling and preparation recommendations and by avoiding consumption of unpasteurized milk, raw or undercooked oysters, and other raw or undercooked foods of animal origin such as eggs, ground beef, and poultry. Everyone should wash hands before and after contact with raw meat, raw foods derived from animal products, and animals and their environments.
- Page last reviewed: July 21, 2010
- Page last updated: July 21, 2010
- Content source:
- Office of the Associate Director for Communication, Digital Media Branch, Division of Public Affairs
- Page maintained by: Office of the Associate Director for Communication, Digital Media Branch, Division of Public Affairs