7/14/2009 3:45:00 PM
Poultry Top Source Of Food Poisoning
Poultry was the
leading cause of food poisoning in the U.S. in 2006, according to a report
released in June by the Centers for Disease Control and Prevention (CDC).
Poultry accounted for 21% of all outbreak-associated cases of illness,
while leafy vegetables made up 17% of cases and fruits and nuts comprised
16%. According to the CDC, 48 states reported a total of 1,270 foodborne
disease outbreaks in 2006; Norovirus and Salmonella were the leading causes of outbreaks.
Most of the
poultry-related illnesses, the CDC found, were associated with Clostridium perfringens, largely due to a
741-person outbreak at a prison in Alabama caused by baked chicken.
poisoning to specific food types based on outbreak data is problematic, said
John Maurer, PhD, associate professor in the Center for Food Safety’s
Department of Avian Medicine at the University of Georgia, who was not
involved with the report. “If you look at outbreaks, there are so many things
that go into it—not just the food involved. There are breakdowns in
sanitation and hygiene, improper refrigeration, or something technical where
the food wasn’t brought to the appropriate temperature.”
But the report clearly
underscores the need for greater progress in reducing food poisoning
outbreaks, Dr. Maurer said. “We’ve been pretty good at keeping the levels
of Salmonella on the carcasses
low, well below what the U.S. Department of Agriculture sets as tolerable.
Yet we’re still having outbreaks, so it’s clear that we desperately need to
identify other indicators outside of culturing some of these specific
“The Food Safety and
Inspection Service is trying to come up with better indicators for loss of
process control and reliable attribution efforts,” Dr. Maurer added.
The full CDC report, “Surveillance for Foodborne Disease Outbreaks – United States, 2006” appears in the Morbidity and Mortality Weekly Report (June 12, 2009), available online at www.cdc.gov/mmwr/preview/mmwrhtml/mm5822a1.htm.
Copyright (C) All rights reserved under FoodHACCP.com
If you have any comments, please send your email to email@example.com