Source:  Rita Jane Gabbett, MEATINGPLACE, 6/8/11

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Since 1997 the rate of reported cases of illness from E. coli O157 has declined by nearly half but salmonella infections have actually increased by 10 percent, according the Centers for Disease Control and Prevention.

Meanwhile, the overall rates of six foodborne infections have been reduced by 23 percent since 1997, according to a new Vital Signs report released by the CDC.

The Vital Signs report summarizes 2010 data from CDC's Foodborne Diseases Active Surveillance Network (FoodNet), which serves as America's report card for food safety by tracking whether nine of the most common infections transmitted through foods are increasing or decreasing.

E. coli
E. coli O157:H7 infections decreased to 0.9 cases per 100,000 people from 2 cases per 100,000 in 1997.
CDC credits the reduction in E. coli to improved detection and investigation of outbreaks through CDC's PulseNet surveillance system, cleaner slaughter methods, testing of ground beef for E. coli, better inspections of ground beef processing plants, regulatory improvements like the prohibition of STEC O157 in ground beef and increased awareness by consumers and restaurant employees of the importance of properly cooking beef.

"Thanks to our prevention based approach to food safety, as well as industry and consumer efforts, we have substantially reduced E. coli O157 illnesses," USDA Under Secretary for Food Safety Elisabeth Hagen said in a statement. "This report demonstrates that we've made great progress. However, far too many people still get sick from the food they eat, so we have more work to do. That is why we are looking at all options, from farm to table, in-order to make food safer and prevent illnesses from E. coli, Salmonella, and other harmful pathogens."

Salmonella
In 2010, FoodNet sites, which include about 15 percent of the American population, reported nearly 20,000 illnesses, 4,200 hospitalizations and 68 deaths from nine foodborne infections.
Of those, salmonella caused more than 8,200 infections, nearly 2,300 hospitalizations and 29 deaths (54 percent of the total hospitalizations and 43 percent of the total deaths reported through FoodNet).
CDC estimates that there are 29 infections for every lab-confirmed salmonella infection.
"Although foodborne infections have decreased by nearly one-fourth in the past 15 years, more than 1 million people in this country become ill from Salmonella each year, and Salmonella accounts for about half of the hospitalizations and deaths among the nine foodborne illnesses CDC tracks through FoodNet," CDC Director Thomas R. Frieden said. "Continued investments are essential to detect, investigate, and stop outbreaks promptly in order to protect our food supply."

Salmonella, which is responsible for an estimated $365 million in direct medical costs each year in the United States, can be challenging to address because so many different foods like meats, eggs, produce, and even processed foods, can become contaminated with it and finding the source can be challenging because it can be introduced in many different ways.

In response to that challenge, the FDA has developed new rules for the egg industry to follow under its recently expanded regulatory authorities.

The pathogens included in the overall 2010 rate reduction of 23 percent when compared to 1996-1998 are: campylobacter, E. coli STEC O157, listeria, salmonella, vibrio and yersinia.