CDC Estimates Renewed In 2011 Indicate That Each Year Roughl ✓ Solved

CDC estimates renewed in 2011 indicate that each year roug

CDC estimates renewed in 2011 indicate that each year roughly 1 in 6 Americans (or 48 million people) gets sick. 128,000 are hospitalized, and 3,000 die of foodborne diseases. According to the 2011 estimates, the most common foodborne illnesses are caused by the bacteria Salmonella, Clostridium perfringens, and Campylobacter, and by the virus Norovirus. A century ago, typhoid fever, tuberculosis, and cholera were common foodborne diseases. In a few isolated cases, botulism wiped out entire families. Improvements in food safety, such as pasteurization of milk, safe canning, and disinfection of water supplies have conquered those diseases. However, new foodborne infections have taken their place. For example, in 1972 we first described Campylobacter and its foodborne illness. In 1982 we first described E. coli O157:H7 foodborne illness. In 1996, the parasite Cyclospora suddenly appeared as a cause of diarrheal illness related to Guatemalan raspberries. In 1998, a new strain of the bacterium Vibrio parahemolyticus contaminated oyster beds in Galveston Bay and caused an epidemic of diarrheal illness in persons eating the oysters raw.

In the US, the USDA is responsible for ensuring safety of meat, poultry, and some egg products. The US FDA is responsible for all other foods including seafood and coordinating retail and foodservice operations. The CDC is responsible for the ship sanitation program or cruise ship food safety and for all epidemiological functions regarding foodborne illness. Most of the data presented comes from the US CDC. There are over 250 different food pathogens identified to date. However, most are rarely encountered, and little data is available on them. There are 31 more highly known foodborne pathogens, and most of these are tracked by local, state, and federal public health officials.

Data in 2006 shows that Norovirus causes approximately 40% of all foodborne illnesses. The remaining four pathogenic viruses are not tracked in this figure. Bacteria, including 21 different bacterial pathogens, make up 23% of all foodborne illnesses. Five different parasite pathogens account for just 1% of foodborne illnesses, while chemicals cause approximately 5%. At least 29% of foodborne gastroenteritis illnesses have no cause, possibly due to insufficient data or unidentified pathogens. The 2011 data from CDC indicate that there are approximately 5,461,731 cases of Norovirus per year.

While this may seem high compared to others, it is out of over 5 million illnesses. Most likely, those who died were highly immunocompromised; Norovirus contributed to their death rather than caused it. Salmonella is considered the most deadly at 378 deaths per year, while Toxoplasma gondii, a unicellular parasite, is implicated in 327 deaths annually. Listeria monocytogenes causes 255 deaths per year, and Clostridium perfringens causes 26 deaths per year. Campylobacter causes 76 deaths per year. The Shiga toxin-producing E. coli, like E. coli O157:H7, only causes 20 deaths per year, while Shigella causes 10 deaths annually.

Deaths almost always occur in people who are immunocompromised, including the young, old, infirm, and pregnant. The nature of a person's immune system and intestinal health significantly impact whether a pathogen can cause an infection. Most healthy people consume foodborne illness pathogens and never exhibit symptoms due to their body's defense mechanisms, including stomach acidity and intestinal flora competition. Most toxins lead to illness symptoms despite individual health because there is little immune response to them. There are two modes of foodborne illness: infection, where bacteria are consumed and interact in the intestines, and intoxication, where a pathogen produces a toxin that reacts with body cells to elicit a response.

When two or more people get the same illness from the same contaminated food or drink, it is termed a foodborne outbreak. C. botulinum illness is the only foodborne illness that only requires one person to constitute an outbreak. The major US multistate outbreaks in 2011 were analyzed, revealing common foods involved in many outbreaks where contamination occurred.

For food safety in this decade, the government continues to aim for a reduction in major outbreaks and illnesses. However, the realities of increasing food imports and consumer preferences for fresh produce must be acknowledged. The US is globally active, with millions of visitors and large quantities of goods entering the country, including food. Controlling food safety for imported items poses significant challenges. A research project cultured Salmonella or Shigella from imported produce, revealing high levels of positives encountered.

This situation underscores the major food safety concerns: global food production and increasing fresh produce consumption. The course will investigate fourteen different foodborne illness pathogens. For each, case studies of outbreaks will be presented, outlining symptoms, pathogen biology, modes of infection, and prevention methods.

Paper For Above Instructions

The issue of foodborne illness in the United States remains a serious public health concern, as indicated by the CDC's findings from 2011. The prevalence of foodborne diseases, with the estimate of approximately 48 million people falling ill each year, highlights the significant impact of food safety on public health. The ability to track and understand these illnesses provides vital information that can inform policy and enhance food safety measures.

One of the primary challenges in addressing foodborne illnesses lies in identifying and monitoring the pathogens involved. CDC reports delineate that Norovirus is implicated in around 40% of foodborne illnesses, with bacteria like Salmonella and Campylobacter also accounting for significant case numbers. The emergence of new pathogens over the decades calls for constant vigilance and adaptation of food safety protocols. Improvements in food safety practices, such as pasteurization and safe canning methods, have historically helped reduce the incidence of certain illnesses but have also necessitated ongoing adaptations to the changing landscape of foodborne pathogens.

Salmonella remains a notable contributor to foodborne mortality, with 378 deaths attributed annually, emphasizing the need for robust regulations and oversight from agencies such as the USDA and FDA. These organizations must continue to adapt to technological advancements and changing consumer preferences, particularly as more fresh produce is consumed. The shift towards increased fresh food consumption necessitates stringent food safety measures to mitigate risks associated with these products.

Additionally, the role of vulnerable populations, such as young children, the elderly, and immunocompromised individuals, highlights the need for tailored food safety measures. These groups are at greater risk for severe outcomes from foodborne infections, making public health messaging around safe food practices crucial. Educational campaigns aimed at enhancing consumer awareness can aid in decreasing the incidence of foodborne illnesses, specifically by promoting safe food handling practices among at-risk populations.

Understanding the data surrounding foodborne illnesses is vital for developing effective intervention strategies. For instance, the 2011 CDC data reveals a concerning percentage of foodborne gastroenteritis illnesses have no identifiable cause. This lack of information could hinder efforts to develop effective targeted interventions. Continued research and development of improved diagnostic methods could enhance our ability to track and respond to foodborne illness outbreaks effectively.

Public health policies must also address the globalization of food supply chains, with millions of goods entering the US annually, including food products. The importation of food raises critical concerns regarding the enforcement of domestic safety standards on foreign products. New pathogens that may emerge from imported foods pose a constant challenge, necessitating regular assessments of food safety regulations and the establishment of international partnerships to ensure food safety in a globalized market.

These evolving concerns suggest that food safety efforts will need to include comprehensive strategies for monitoring foodborne illness pathogens. Public health officials will be required to leverage data from foodborne surveillance systems while also considering the role of emerging pathogens that may not yet be recognized. Ongoing training and support for food inspectors, along with enhanced coordination among federal, state, and local agencies, will be crucial as the landscape of food safety continues to evolve.

Ultimately, safeguarding public health from foodborne illnesses necessitates a multi-faceted approach that combines research, technology, education, and strict regulatory measures. As the landscape of food consumption changes, so too should our strategies for ensuring the safety of the food supply. This includes an acknowledgment of the challenges presented by imported goods and a commitment to enhance food safety protocols to protect all consumers.

References

• Centers for Disease Control and Prevention. (2011). Estimates of foodborne illness in the United States.
• Scallan, E., Hoekstra, R. M., Angulo, F. J., Tauxe, R. V., & Widdowson, M.-A. (2011). Foodborne illness acquired in the United States—major pathogens. Emerging Infectious Diseases, 17(1), 7–15.
• Mead, P. S., Slutsker, L., Dietz, V., McCaig, L. F., & Bresee, J. S. (1999). Food-related illness and death in the United States. Emerging Infectious Diseases, 5(5), 607–625.
• General Accounting Office. (2004). Food safety: Federal oversight of food safety should be reviewed. GAO-04-343.
• Food and Drug Administration. (2013). Food Safety Modernization Act (FSMA).
• U.S. Department of Agriculture. (2020). USDA Food Safety and Inspection Service.
• Abad, F. X., & Sánchez, G. (2010). Norovirus: An emerging foodborne pathogen. Food Safety Magazine.
• WHO. (2020). The five keys to safer food. World Health Organization.
• Schmidt, H. J., & Norrung, B. (2017). Risk Assessment in Food Safety: Theoretical and Practical Perspectives. Food Control.
• Hoffmann, S., Batz, M. B., & Morris, J. G. (2012). Annual cost of illness and quality-adjusted life years lost due to foodborne illness in the United States. Foodborne Pathogens and Disease, 9(4), 418-427.