The year of 1993 marked a rampant outbreak of E. Coli 0157:H7, a foodborne pathogen that can be extremely dangerous for children and the elderly. The pathogen carries the threat of kidney failure in those infected. Interventions aimed at decreasing foodborne diseases began in the late 1990s.
The Center for Disease Controls Foodborne Diseases Active Surveillance Network (FoodNet) conducts annual surveys for nine common foodborne pathogens and aims to educate health officials about the impact of foodborne pathogens on Americans.
Analysis of trends in E. coli 0157:H7 shows that much of the progress was made between 1996 and 2004. Aggressive goals and relentless implementation of Hazard Analysis and Critical Control Point production systems to prevent food contamination has paid off. Today, studies show that the rate of a particularly severe form of E. coli diarrhea dramatically decreased in 2009. In 2009, the lowest rates of E. coli-related diarrhea since 2004 were recorded. Jeff Farrar, the FDA's associate commissioner for food protection, explains that to continue moving forward with cutting foodborne illnesses, the FDA has set into motion several initiatives addressing diseases arising from eggs and produce.
The highest rates of foodborne infection occur in children under the age of four, but people over the age of 50 have the highest rates of hospitalizations and deaths.
The Centers for Disease Control recommends that consumers beware of raw chicken, meat, and eggs as they can carry harmful bacteria. Cross-contamination should be avoided and chicken, meats, and shellfish should be cooked to a safe temperature and monitored by a food thermometer. Unpasteurized milk and soft cheese should be avoided.
