Foodborne Disease: The More Things Change, the More They Stay the Same

Osterholm, Michael T.
July 2004
Clinical Infectious Diseases;7/1/2004, Vol. 39 Issue 1, p8
Academic Journal
Despite efforts by the public health community and the food production and service industries, Escherichia coli O157:H7 remains an important foodborne pathogen in the U.S. In 1996, the U.S. Centers for Disease Control and Prevention Emerging Infections Program established the foodborne disease active surveillance network to follow trends of specific foodborne infections by using laboratory-based surveillance for culture-confirmed illnesses caused by several enteric pathogens commonly transmitted through food. One of the pathogens surveyed was Escherichia coli O157: H7. National surveillance data, as well as the continued occurrence of outbreaks of Salmonella and Escherichia coli O157:H7 infections associated with ground beef consumption, gives reason to reconsider further steps needed to reduce the burden of disease associated with pathogens transmitted through meat and poultry.


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