Incidence and trends of infections with pathogens transmitted through food

CDC published a report in Morbidity and Mortality Weekly Report summarizing the preliminary 2019 data and describes changes in frequency compared with that during 2016–2018 of eight pathogens (Campylobacter, Cyclospora, Listeria, Salmonella, Shiga toxin-producing Escherichia coli (STEC), Shigella, Vibrio, and Yersinia)transmitted commonly through food. The incidence of enteric infections caused the eight pathogens continued to increase or remained unchanged. The overall prevalence per 100,000 population was highest for Campylobacter (19.5), followed by Salmonella (17.1), STEC (6.3), Shigella (4.8), Cyclospora (1.5), Yersinia (1.4), Vibrio (0.9), and Listeria (0.3).  Campylobacter and Salmonella caused the largest proportion of illnesses. Infections caused by Salmonella serotype Enteritidis did not decline; however, serotype Typhimurium infections continued to decrease. new strategies that target particular serotypes and more widespread implementation of known prevention measures are needed to reduce Salmonella illnesses. Reductions in Salmonella serotype Typhimurium suggest that targeted interventions (e.g., vaccinating chickens and other food animals) might decrease human infections. FoodNet surveillance data indicate that progress in controlling major foodborne pathogens in the United States has stalled. @

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