Food Safety Updates From CDC
Report on Foodborne Disease Trends Shows Overall Decrease in 2021 Compared With 2016–2018
Reported enteric (intestinal) infections decreased overall in the United States in 2021, according to a preliminary report from the Foodborne Diseases Active Surveillance Network (FoodNet).
FoodNet tracks the number of reported cases per 100,000 people, called incidence, for eight pathogens. Incidence of infections caused by these pathogens fell by 8% overall. Incidence
- decreased for Salmonella,
- did not change for Campylobacter, Listeria, Shigella, and Shiga toxin-producing E. coli, and
- increased for Cyclospora, Vibrio, and Yersinia.
Campylobacter and Salmonella remain the most commonly reported causes of these infections. Factors related to the COVID-19 pandemic likely influenced exposure to foodborne pathogens and detection of infections.
Continued efforts are needed to prevent foodborne infections and meet national goals, particularly for Campylobacter and Salmonella. Vaccination of live chickens against certain Salmonella serotypes and improved hygiene during production could help decrease contamination of food.
FoodNet is a collaboration among CDC, 10 state health departments, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS), and the Food and Drug Administration (FDA).
Today’s Food Safety Tip
As fall holidays and gatherings approach, you might find yourself baking more with loved ones.
Never taste or eat raw (unbaked) dough or batter. Raw flour and raw eggs can contain germs that can cause food poisoning, such as E. coli and Salmonella.
Get more information on safely baking and handling raw dough or batter.
