Did You Know? is a feature from the Center for State, Tribal, Local, and Territorial Support to inform your prevention activities. We invite you to read, share, and take action!
View the Current Did You Know?
- Progress has stalled in controlling foodborne pathogens in the United States, according to a new report from CDC’s Foodborne Diseases Active Surveillance Network.
- New lab technologies have enhanced our capabilities for diagnostics and surveillance of foodborne diseases, but targeted interventions are needed to reduce foodborne illnesses.
- Health departments can culture specimens with positive culture-independent diagnostic test results to help better identify antibiotic resistance, find outbreaks, monitor disease trends, and inform policy and prevention efforts.
- When two or more people get the same illness from the same contaminated food or drink, the event is called a foodborne disease outbreak—learn what outbreaks are currently affecting multiple states.
- Local and state health departments, federal agencies, and the food industry are all key players in foodborne outbreak response, depending on the size and scope of the outbreak.
- Health department staff and healthcare professionals can help prevent, report, and tell the public about foodborne disease outbreaks.
- Campylobacter and Salmonella continue to be the most commonly reported foodborne bacteria, according to a new report from FoodNet—the Foodborne Diseases Active Surveillance Network.
- Targeted interventions to reduce contamination throughout the food production chain can lead to fewer foodborne illnesses.
- Health department laboratories can reduce foodborne illnesses by culturing specimens that have positive culture-independent diagnostic test results, providing critical information to detect outbreaks, inform treatment, and guide interventions.
- An estimated 48 million people in the US get sick each year from foodborne illnesses.
- Anyone can get food poisoning, but certain groups of people are more likely to get sick or have severe symptoms, including older adults, children younger than 5, people with weakened immune systems, and pregnant women.
- Health departments can use and share social media messages, videos, and educational materials from CDC to help spread the word about food safety.
- Infected food workers cause about 70% of reported norovirus outbreaks from contaminated food, often by touching ready-to-eat food with their bare hands.
- As of September 2014, 16 states and the District of Columbiaexternal icon had adopted four key Food Code provisions to prevent norovirus and other foodborne illnesses in restaurants and retail food settings.
- You can check your state’s status on Food Code provisions and other food safety measures in CDC’s Prevention Status Reports and explore CDC food safety resources.
Did You Know? information and web links are current as of their publication date. They may become outdated over time.