SGS Informs on US Government 2013 Food Safety Progress Report
On 17 April 2014 the United States Center for Disease Control and Prevention (US CDC) released the 2013 Food Safety Progress Report. US CDC reports that limited progress has been made to reduce foodborne illness in the US.
Fairfield, NJ, June 07, 2014 --(PR.com)-- 2013 Food Safety Progress Report
US CDC reports that Salmonella illnesses have decreased by about 9% in 2013 as compared with the previous year which only brings it to the rate noted in 2006 to 2008. Unfortunately, Campylobacter illnesses, often coming from dairy and chicken products, have increased 13% since 2006-2008. Vibrio illnesses, mainly Vibrio parahaemolyticus coming from raw mollusk shellfish, have increased 75% as compared to 2006-2008. The levels of Vibrio illnesses are at the highest level noted since tracking began in 1996. No changes were noted for Escherichia coli O157, Listeria and Yersinia illnesses.
In 2013 the US CDC recorded 19,000 foodborne illnesses, 4,200 hospitalizations and 80 deaths from the nine microorganisms that they track. Young children were the most affected group for 7 out of 9 microorganisms that the US CDC tracks.
Modernize Food Inspection to Reduce Foodborne Illnesses
US CDC expects progress to be made in the reduction of foodborne illnesses with the plans to modernize the poultry inspection process, the Food Safety Modernization Act implementation and the further implementation of the Salmonella Action Plan (http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/foodborne-illness-and-disease/salmonella/sap).
Microorganisms Causing Food Illnesses
The nine microorganisms causing food illnesses that the US CDC track are Campylobacter, Cryptosporidium, Cyclospora, Listeria, Salmonella, Shiga Toxin producing O157 and non-O157 E. coli, Shigella, Vibrio and Yersinia.
Vibrio parahaemolyticus is not just a problem in the US as the Canadian Food inspection Agency (CFIA), on 23 April 2014, reminded the mollusk shellfish industry that as water temperature rise so do the risks of Vibrio illnesses (http://www.inspection.gc.ca/food/fish-and-seafood/communiques/2014-04-25/eng/1398434498722/1398434500065).
References:
- Food Safety Progress Report for 2013 (http://www.cdc.gov/media/releases/2014/images/p0417-2013-foodborne-infections.pdf)
- “Incidence and Trends of Infection with Pathogens Transmitted Commonly through Food — Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 2006–2013”, Morbidity and Mortality Weekly Report, Centers for Disease Control and Prevention (http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6315a3.htm?s_cid=mm6315a3_w)
About SGS Food Safety Services
SGS is committed to keeping readers informed of regulatory news and developments. Leveraging a global network of laboratories and food experts, SGS provides a comprehensive range of food safety and quality solutions including analytical testing, audits, certifications, inspections and technical support (http://www.sgs.com/en/Consumer-Goods-Retail/Food/Primary-Production/Technical-Solutions.aspx). The company continually invests in world class testing capabilities and state-of-the-art technology to help reduce risks, and improve food safety and quality.
For further information please do not hesitate to contact the SGS experts.
Contact details:
SGS Consumer Testing Services
James Cook
Food Safety Technologist
291 Fairfield Ave, Fairfield
New Jersey 07004, USA
t +1 973 461 1493
Email: cts.media@sgs.com
Website: www.foodsafety.sgs.com
SGS is the world’s leading inspection, verification, testing and certification company. SGS is recognized as the global benchmark for quality and integrity. With more than 80,000 employees, SGS operates a network of over 1,650 offices and laboratories around the world.
US CDC reports that Salmonella illnesses have decreased by about 9% in 2013 as compared with the previous year which only brings it to the rate noted in 2006 to 2008. Unfortunately, Campylobacter illnesses, often coming from dairy and chicken products, have increased 13% since 2006-2008. Vibrio illnesses, mainly Vibrio parahaemolyticus coming from raw mollusk shellfish, have increased 75% as compared to 2006-2008. The levels of Vibrio illnesses are at the highest level noted since tracking began in 1996. No changes were noted for Escherichia coli O157, Listeria and Yersinia illnesses.
In 2013 the US CDC recorded 19,000 foodborne illnesses, 4,200 hospitalizations and 80 deaths from the nine microorganisms that they track. Young children were the most affected group for 7 out of 9 microorganisms that the US CDC tracks.
Modernize Food Inspection to Reduce Foodborne Illnesses
US CDC expects progress to be made in the reduction of foodborne illnesses with the plans to modernize the poultry inspection process, the Food Safety Modernization Act implementation and the further implementation of the Salmonella Action Plan (http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/foodborne-illness-and-disease/salmonella/sap).
Microorganisms Causing Food Illnesses
The nine microorganisms causing food illnesses that the US CDC track are Campylobacter, Cryptosporidium, Cyclospora, Listeria, Salmonella, Shiga Toxin producing O157 and non-O157 E. coli, Shigella, Vibrio and Yersinia.
Vibrio parahaemolyticus is not just a problem in the US as the Canadian Food inspection Agency (CFIA), on 23 April 2014, reminded the mollusk shellfish industry that as water temperature rise so do the risks of Vibrio illnesses (http://www.inspection.gc.ca/food/fish-and-seafood/communiques/2014-04-25/eng/1398434498722/1398434500065).
References:
- Food Safety Progress Report for 2013 (http://www.cdc.gov/media/releases/2014/images/p0417-2013-foodborne-infections.pdf)
- “Incidence and Trends of Infection with Pathogens Transmitted Commonly through Food — Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 2006–2013”, Morbidity and Mortality Weekly Report, Centers for Disease Control and Prevention (http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6315a3.htm?s_cid=mm6315a3_w)
About SGS Food Safety Services
SGS is committed to keeping readers informed of regulatory news and developments. Leveraging a global network of laboratories and food experts, SGS provides a comprehensive range of food safety and quality solutions including analytical testing, audits, certifications, inspections and technical support (http://www.sgs.com/en/Consumer-Goods-Retail/Food/Primary-Production/Technical-Solutions.aspx). The company continually invests in world class testing capabilities and state-of-the-art technology to help reduce risks, and improve food safety and quality.
For further information please do not hesitate to contact the SGS experts.
Contact details:
SGS Consumer Testing Services
James Cook
Food Safety Technologist
291 Fairfield Ave, Fairfield
New Jersey 07004, USA
t +1 973 461 1493
Email: cts.media@sgs.com
Website: www.foodsafety.sgs.com
SGS is the world’s leading inspection, verification, testing and certification company. SGS is recognized as the global benchmark for quality and integrity. With more than 80,000 employees, SGS operates a network of over 1,650 offices and laboratories around the world.
Contact
SGS Consumer Testing Services
James Cook
+1 973 461 1493
www.foodsafety.sgs.com
291 Fairfield Ave, Fairfield
New Jersey 07004, USA
James Cook
+1 973 461 1493
www.foodsafety.sgs.com
291 Fairfield Ave, Fairfield
New Jersey 07004, USA
Contact
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