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MMWR – Morbidity and Mortality Weekly Report

1. Homicide Death Rates Among Persons Aged 10–24 Years — United States, 1981–2010

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Homicide disproportionately affects youth and consistently ranks in the top three leading causes of death for young people. From 1981 through 2010, youth homicide rates varied substantially with a sharp rise from 1985 to 1993 followed by a decline that has slowed since 1999. Recent declines have been significantly slower for males, non-Hispanic black youth, and firearm homicides. Even with the slower downward trend in recent years, the homicide rate in 2010 for youth aged 10-24 (7.5 per 100,000) is the lowest in the 30-year period examined. Youth homicides resulted in more than 4,800 deaths and an estimated $9 billion in lost productivity and medical costs in 2010. Primary prevention strategies for schools, families, and neighborhoods remain critical, particularly those that engage high-risk groups. The youth homicide rate in 2010 was the lowest in the 30-years examined. Rates have declined since 1994, but this promising decline has slowed in recent years, especially for groups at high risk for violence. Homicide still ranks in the top three leading causes of death for young people.

2. CDC Grand Rounds: Reducing Severe Traumatic Brain Injury in the United States

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No Summary Available

3. Outbreak of Salmonella Heidelberg Infections Linked to a Single Poultry Producer — 13 States, 2012–2013

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An investigation by CDC, state and local health departments, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS), and the Food and Drug Administration (FDA), found that Foster Farms chicken was the most likely source of an outbreak of 134 Salmonella cases, centered in the Pacific Northwest.  It is not unusual that raw poultry from any producer has Salmonella, which underscores the importance of consumers using basic food safety practices to help protect themselves and others from foodborne illness. It is recommended that consumers wash hands and surfaces often, avoid cross-contamination by keeping raw meat, poultry, seafood, and eggs separate from all other items, cook foods to the right temperature, and refrigerate foods promptly.

4. Update: Recommendations for Middle East Respiratory Syndrome Coronavirus (MERS-CoV)

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No Summary Available

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