In June, the Council of State and Territorial Epidemiologists (CTSE) will vote to decide if it will officially recommend adding Cronobacter sakazakii to the list of nationally notifiable diseases to the U.S. Centers for Disease Control and Prevention (CDC).
In a recent study, the U.S. Centers for Disease Control and Prevention (CDC) has identified non-typhoidal Salmonella (NTS) as one of the top five pathogens contributing to foodborne illnesses in the U.S. Cases of salmonellosis were largely associated with beef products, despite implementation of interventions at slaughter and processing facilities to reduce contamination.
Using whole genome sequencing (WGS), the U.S. Centers for Disease Control and Prevention were able to link a persistent, drug-resistant strain of Escherichia coli O157:H7 to multiple sources for various foodborne illness outbreaks.
The U.S. Centers for Disease Control and Prevention (CDC) has issued a health advisory regarding extensively drug-resistant (XDR) Shigella infections in the U.S.
Posting health department restaurant inspection scores at restaurants and using letter grades for restaurant inspection results are linked with fewer foodborne illness outbreaks, found a study partly funded by the U.S. Centers for Disease Control and Prevention (CDC).
The Interagency Food Safety Analytics Collaboration has released the foodborne illness source attribution estimates for 2020 for Salmonella, Escherichia coli O157, and Listeria monocytogenes.
Based on Foodborne Diseases Active Surveillance Network (FoodNet) data, a U.S. Centers for Disease Control and Prevention (CDC) report states that the incidence of commonly foodborne enteric infections decreased in the U.S. during 2021.
The U.S. Food and Drug Administration (FDA) and the U.S. Centers for Disease Control and Prevention’s National Center for Environmental Health (CDC’s NCEH) signed a memorandum of understanding (MOU) that formalizes a partnership between the agencies for the purpose of reducing foodborne illness hazards in food retail and foodservice establishments.
Researchers from the USDA’s Economic Research Service and CDC developed a model that can be used to assess the value of state and federal foodborne illness outbreak investigations and subsequent recalls. The researchers demonstrated the replicability of the model using a 2018 Salmonella outbreak as a case study.
The U.S. Centers for Disease Control and Prevention (CDC) has summarized its investigations of possible multistate outbreaks caused by Salmonella, Shiga toxin-producing Escherichia coli (STEC), and Listeria monocytogenes in 2017–2020.
