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 Foodborne illnesses often found in raw or undercooked shellfish have increased by 75% since 2006-2008, the CDC says.
April 17th, 2014
03:33 PM ET
Salmonella cases down, but watch out for other foodborne bacteriaYou might want to think twice before heading out to your favorite oyster bar. According to the Centers for Disease Control and Prevention's annual report card on foodborne illnesses, vibrio infections - most frequently found in raw or undercooked shellfish - have increased by 75% since the CDC's previous analysis period, 2006-2008. That's about 6,600 cases for every 100,000 people - and for every case that is reported, the CDC estimates there 142 more that aren't diagnosed. The microbe that causes vibrio is found naturally in coastal saltwater. It only represents 1% of foodborne illness in the United States, according to the CDC, but that's still 35,000 cases of food poisoning each year. Vibrio infections are at their highest rate since the CDC started tracking nine foodborne illness-related microorganisms in 1996, according to the new report. Food poisoning is a big deal. One in every six Americans gets food poisoning every year, with about 100,000 people going to the hospital. Children under the age of 5 and those over 65 are those most at risk. There were also increases in campylobacter infections, the second most common foodborne pathogen in the United States. Since the 2006-2008 period, there has been a 13% increase in the number of campylobacter cases. The campylobacter bacteria is often linked to dairy products and chicken. For every case reported, the report suggests, another 30 aren't. However, there was also some good news. The number of cases of Salmonella, the most common foodborne illness, actually dropped by 9% compared to the last three-year period. But Dr. David Goldman with the USDA's Office of Public Health Science pointed out that while Salmonella cases have dropped this year, "the overall rate of salmonella hasn't substantially dropped overall, and we're focused on this." The CDC, the Department of Agriculture, and the Food and Drug Administration are using this data to help evaluate new standards for poultry and other areas of food safety and preparation. As Dr. Robert Tauxe, deputy director of the CDC's Division of Foodborne, Waterborne, and Environmental Diseases, pointed out, "The news is mixed. Some improvements were made but substantial more work is needed. " Dr. Stephen Ostroff, acting chief scientist of the FDA, agreed. "The findings reinforce the importance of moving ahead with food safety from farm to consumer."
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Get a behind-the-scenes look at the latest stories from CNN Chief Medical Correspondent, Dr. Sanjay Gupta, Senior Medical Correspondent Elizabeth Cohen and the CNN Medical Unit producers. They'll share news and views on health and medical trends - info that will help you take better care of yourself and the people you love.
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You know what mild food poisoning does? Makes us stronger as a species. If the cause of the issue is a bacteria or a virus, exposure develops antibodies, and if this happens over enough survivable "transactions" then eventually our species becomes immune to it. Our medical community is going to severely hurt our species with all of this "don't get sick" stuff. Humans are SUPPOSED TO GET SICK.
Ever wonder why an alligator can live in incredibly disease ridden water and not get ill? Their immune system has evolved defenses against those diseases. If we keep shielding the human race from every little bug that pops up, We'll be in trouble.
Yeah, genius, the illnesses also KILL OFF a lot of people with weakened immune systems like the elderly. But I suppose you chalk this up to survival of the fittest, eh?
Excuse me if I don't want to wait millions of years to evolve an immune system equal to alligators.
You are simply not correct. There is NO evidence that our immune systems get stronger when we get sick from food poisoning. Stop pretending you know what you're talking about. It's not working.
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Personally I agree with you
Look at that that photo and explain how you tell the difference between a platter of raw oysters or the product of a really bad cold. There's a reason that stuff's not Kosher.
Taste.
People who eat raw oysters deserve to get sick!
Why ?
Really? Why do you think it's wrong for people to eat raw oysters if they choose to do so? Why do they deserve to suffer from food poisoning?
Just because you don't like raw oysters doesn't mean the rest of the world doesn't! Just a FYI
WHy what makes you say that,give us an indept explanation of your take
If there are 6600 cases per 100,000, and they estimate each one of those has 142 others that go unreported, does that mean 943,800/100,000 of us have it?!?
That's what I was thinking.
Nice estimate.
Classic yellow journalism. CNN, you can do better than this.
lol so true!
Yeah I think so. But this is great also.
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