incidence of the most common foodborne illnesses has changed very
little over the past three years, according to a 10-state report
released Thursday by the Centers for Disease Control and Prevention.
The findings are from 2008 data reported by the Foodborne Diseases
Active Surveillance Network (FoodNet), a collaborative project of
CDC, USDA's Food Safety and Inspection Service (FSIS), the U.S. Food
and Drug Administration and 10 state sites.
Campylobacter, Cryptosporidium, Listeria, Shiga toxin-producing
Escherichia coli (STEC) O157, Salmonella, Shigella, Vibrio and Yersinia
did not change significantly when compared to the previous three
years (2005-2007), the latest data showed. Although there have been
significant declines in the incidence of some foodborne infections
since surveillance began in 1996, these declines all occurred before
"We have reached a plateau in the prevention of foodborne
disease, and there must be new efforts to develop and evaluate food
safety practices from the farm to the table," said Robert Tauxe,
deputy director of CDC's Division of Foodborne, Bacterial and Mycotic
"We have worked hard to reduce contamination in FSIS-regulated
products and have seen marked success in Salmonella and Listeria
monocytogenes," said David Goldman, assistant administrator of
FSIS. "We are concerned about the lack of progress in reducing
the incidence of foodborne illness and believe this report points to
the need for better information about sources of infection."
To see the full report, click