Since recent diseases associated with romaine lettuce, ground beef, and raw turkey indicate, the number of food poisoning cases in the United States doesn’t seem to reduce soon.
On Thursday, a report by the Centers for Disease Control and Prevention said that the recurrent of some forms of food poisoning illnesses increased last year, but it would result from the latest diagnostic techniques which aid in determining more cases.
In other words, the agency thinks that food poisoning regularity has remained mostly static. The report also suggested that the two most common causes have been lasting for years.
The first one is salmonella, which would come from a wide range of foods such as pork, beef, eggs, chicken, and veggies. The other source is Campylobacter, which is mainly associated with chicken. Both elements can be spread via the feces of animals, but more cases have been reported with campylobacter.
The report is done based on statistics in ten states, but is regarded as a signal of general trends. It emphasizes the trouble in explaining food poisoning as there are so many unreported cases, eating routines and production methods are continuously progressing, and diagnostic techniques are inconsistent.
For example, firms have reduced salmonella frequencies in raw chicken since the authorities started announced test results of each factory. But the Department of Agriculture has just recently started publishing similar statistics for raw parts of chickens that are favored over the past few years such as legs and breasts.
Last year, the Centers for Disease Control and Prevention reported that more than 20% of production facilities didn’t meet the standards for restricting salmonella in chicken. The Department of Agriculture declared in a statement that it is trying to deal with bacteria and publish such information.
In spite of these efforts, campylobacter and salmonella are still allowed in raw chicken distributed in supermarkets. That is the reason why many health officials advise people to prepare and cook these ingredients properly.
“There is very little the Department of Agriculture would do here besides publishing data and reports on salmonella,” a food safety expert said.
The National Chicken Organization claims that the industry has been trying to reduce the rates of contamination. Some current measures include germ-killing products applied on raw poultry parts while processing, increased applications of vaccines, and enhanced sanitation. However, getting rid of bacterial completely is challenging because they are common in chicken.
Below are other articles that you may be interested in: