The CDC reports a decreased incidence of infections caused by food pathogens during the COVID-19 Pandemic

Before 2020, the incidence of foodborne infections transmitted by food had not declined for many years. New research published in CDC’s Morbidity and Mortality Weekly Report shows that during 2020, FoodNet identified 26% fewer infections compared with the average annual number during 2017–2019. Indicating that the 2020 number of cases of food poisoning and their frequency dropped significantly. Infections associated with international travel decreased markedly. FoodNet conducts active, population-based surveillance of laboratory-diagnosed infections caused by Campylobacter, Cyclospora, Listeria, Salmonella, Shiga toxin-producing Escherichia coli (STEC), Shigella, Vibrio, and Yersinia. The results were reported from 10 sites covering approximately 15% of the U.S. population (approximately 50 million persons per U.S. Census Bureau estimates in 2019). @

 Decreased Incidence of Infections...
Decreased Incidence of Infections...

This report describes decreases in transmission of foodborne diseases during the COVID-19 pandemic.

No comments

Leave a Reply