By Andrea C. Nakaya
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Gov. The Office of Inspector General is intended to promote the effectiveness and integrity of USDA agricultural programs. S. sales of antibacterial drugs are destined for use in animals. . . is the development of antibacterial-resistant strains of bacteria. ” —David Waltner-Toews, Food, Sex, and Salmonella. Vancouver, BC: Greystone, 2008. Waltner-Toews is an epidemiologist who specializes in food- and water-borne diseases. 42 What Are the Causes of Food-Borne Illnesses? “ [Antibiotic] use in livestock production is not the likely cause for an increase in antibiotic resistance in humans.
Bacteria Cause the Majority of Food-Borne Illness Outbreaks This graph, based on data collected from CDC and state health department reports and other sources, reveals that between 1990 and 2006 more than 50 percent of food-borne illness outbreaks were caused by bacteria. Viruses, primarily norovirus, were the next most-common cause. Parasites were the least common. Chemicals/Toxins Parasite 1% 15% Bacteria 60% Norovirus 90% 24% Virus Other Virus 6% Hepatitis A 4% Source: Caroline Smith DeWaal, Xuman Amanda Tian, and Farida Bhuiya, “Outbreak Alert!
What Is Food-Borne Illness? Tracking Food-Borne Illnesses This graph compares the changing rates of laboratory-confirmed infections of five common food-borne illnesses tracked by the CDC, showing how they have changed since monitoring began in 1996. It reveals that most reductions in incidence occurred before 2004. While cases of E. coli O157:H7 have recently decreased, Salmonella and Campylobacter have stayed almost the same in recent years, and Vibrio has actually increased. Relative Rate 2 Vibrio Salmonella Listeria Campylobacter E.
Food-Borne Illnesses by Andrea C. Nakaya
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