More Americans appear to have gotten food poisoning last year, and salmonella was the leading culprit.
The Centers for Disease Control and Prevention reports that salmonella has bucked what otherwise has been a general decline in food-poisoning cases in recent years. “We’ve made virtually no progress against salmonella,” CDC Director Dr. Thomas Frieden, told the Associated Press.
A CDC survey found that salmonella — an infection typically related to eating raw or undercooked meat, poultry or eggs, but sometimes also stemming from contaminated produce — topped the nine leading causes of food poisoning last year.
The survey tracks data from 10 states that account for about 15 percent of the American population. It is believed to be a good indicator of national trends, although it understates the estimated 3,000 deaths a year resulting from food contamination.
In all, in the 10 states tracked last year, the survey found 19,089 infections stemming from food poisoning, leading to 4,247 hospitalizations and 68 deaths. Salmonella accounted for more than half of those hospitalizations and 29 of the deaths. As a result of the rise in salmonella, the number of reported food-borne infections climbed about 9 percent from the year before.
A major salmonella outbreak last year tied to contaminated eggs from farms in Iowa contributed to the rise in food poisoning. The Food and Drug Administration last summer adopted new measures to prevent salmonella contamination of eggs, and other food inspection requirements were tightened by a landmark food safety law signed into law in January.
The CDC survey also found that illness rates for the most common serious type of E. coli fell last year. Other E. coli strains showed an increase, but the rise might simply reflect more testing, the agency said.
The aggressive strain of E. coli behind the current food poisoning crisis centered in northern Germany is not believed to have ever caused an outbreak in the U.S.
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