Recently released reports about the frequency offood - borne malady — commonly bed as food poisoning — show that the risk of infection have not changed much in recent year , harmonize to an expert in Penn State ’s College of Agricultural Sciences .
The U.S. Center for Disease Control and Prevention ’s annual “ Trends in Foodborne Illness in the United States , 2012 ” composition canvass data from FoodNet , a system of rules that tracks food - bear illness in about 10 states , and send off these numbers for the intact country .
“ The account pointed out that despite efforts at public training purport at prevention , the rates of solid food - borne illness largely have stay unchanged , ” says Martin Bucknavage , food - safety specialist with the Penn State Extension . “ Salmonella still remains one of the most common causes of intellectual nourishment - borne illness , and the phone number of case stay approximately the same . ”
The report signal more infections from Campylobacter bacteria , triggered by consumption of raw or undercooked poultry , but Bucknavage note that this is n’t necessarily related to an increased rate of sickness .
“ I think it can be argued that this may be the result of increased testing for Campylobacter and that the methodological analysis for testing has improved , ” he enunciate . “ Campylobacter has traditionally not been an easy organism to culture , so as methodologies have improved , one would gauge that labs will line up it more often . ”
While the food industry is work to reduce Campylobacter levels on poultry , Bucknavage points out there is no well-defined solution for entirely removing the bacteria during poultry processing . Therefore , consumers need to continue to minimize food - borne malady through right formulation and handling , admit using a core thermometer to ensure the domestic fowl is fix to theUSDA - recommended temperature of 165 degrees Fand taking steps to reduce cross - contaminant .
Another report , “ speculative nub : A CSPI Field Guide to centre and Poultry Safety , ” issued by the Center for Science in the Public Interest , reminds consumer that all raw meat has the potential to pack illness - induce pathogen , Bucknavage says .
“ The sound bite take heed over and over in the media was that chicken and hamburger are high - risk center . Well , these marrow are only risky if they are not properly handle and prepared , ” he aver . “ While the meat and domestic fowl industry works to reduce the levels of pathogenic microorganism on crude heart and soul product , those items still have the potential to carry pathogenic micro - organism . But the risk is for people who bollocks or improperly gear up them . ”
Bucknavage acknowledge that consumers are rummy if the numbers of food - expect unwellness case have change in late years . Despite reports to the reverse , he suspect that there actually are fewer cases .
“ We experience that there are foods that are risky … and that practices for handling and fix solid food call for to improve throughout the intellectual nourishment chain from the farm to the mesa , ” he says . “ But one signal I have seen derive from the businesses that assist victims of food - conduct illness — the nutrient - illness lawyer . According to a posting by one of the preeminent business firm from that radical , business is down . ”
