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Contaminated Food and Poisoning Persistent Problem
There have been many illnesses that have been linked to the consumption of romaine lettuce, melon, raw turkey and ground beef. Food poisoning cases are on the rise.
 
According to the Center for Disease Control and Prevention, the number of food poisoning cases spiked last year. However, they also stated that one of the reasons that more food poisoning cases are being reported is because there are more diagnostic tools available.

The Center for Disease Control and Prevention does not believe that food poisoning cases increasing. Dr. Robert Tauxe is the director of the foodborne illness division of the CDC.
 
He stated that the statistics show that more needs to be done to make food safer. He also stated that two of the most common causes of foodborne illnesses have been a problem for a long time.

Salmonella is one of the most common causes of foodborne illness. It can come from a variety of sources. However, it typically comes from chicken, beef, pork or vegetables.
 
Campylobacter is another cause of foodborne illness. People do not hear about these cases as often because health officials do not include them with their outbreak report.
 
The bacteria can be spread through animal feces.

The recent report is based on data from 10 states.
 
However, the report also suggests that this is a nationwide trend. It is important to note that many food cases go unreported. Diagnostic methods can also be inconsistent. Additionally, eating habits and food production methods are changing.

Individual testing of chicken plants has helped salmonella rates go down.
 
The report showed that 22 percent of the plants that were inspected did not meet production standards. The United States Dietary Association stated that it is trying to improve its testing standards.

Tony Corbo works for Food and Water Watch.
 
This is an advocacy group that pushes for more food safety standards. He stated that despite the fact that many efforts have been made to make food safety, campylobacter and salmonella still end up in the supermarket.
 
He also stated that health officials have to teach people how to handle and cook poultry. There is not much that the USDA can do about this.

The National Chicken Council has been trying to do their best to reduce contamination rates.
 
Vaccinations and improved sanitation are some of the things that can help reduce the risk of infection. However, they also stated that it can be difficult to eliminate bacteria in Chicken.

CDC has also stated that romaine lettuce has been the source of E.coli outbreaks. The Food and Drug Administration has stated that they have developed a new method for testing for parasites in vegetables and fruits.
 
The CDC is coming up with more testing methods. However, they warn that the testing may produce some false positives.
There have been many illnesses that have been linked to the consumption of romaine lettuce, melon, raw turkey and ground beef. Food poisoning cases are on the rise.
 
According to the Center for Disease Control and Prevention, the number of food poisoning cases spiked last year.


However, they also stated that one of the reasons that more food poisoning cases are being reported is because there are more diagnostic tools available.

The Center for Disease Control and Prevention does not believe that food poisoning cases increasing. Dr. Robert Tauxe is the director of the foodborne illness division of the CDC.
 
He stated that the statistics show that more needs to be done to make food safer. He also stated that two of the most common causes of foodborne illnesses have been a problem for a long time.

Salmonella is one of the most common causes of foodborne illness. It can come from a variety of sources. However, it typically comes from chicken, beef, pork or vegetables.
 
Campylobacter is another cause of foodborne illness. People do not hear about these cases as often because health officials do not include them with their outbreak report.
 
The bacteria can be spread through animal feces.

The recent report is based on data from 10 states.
 
However, the report also suggests that this is a nationwide trend. It is important to note that many food cases go unreported. Diagnostic methods can also be inconsistent. Additionally, eating habits and food production methods are changing.

Individual testing of chicken plants has helped salmonella rates go down.
 
The report showed that 22 percent of the plants that were inspected did not meet production standards. The United States Dietary Association stated that it is trying to improve its testing standards.

Tony Corbo works for Food and Water Watch.
 
This is an advocacy group that pushes for more food safety standards. He stated that despite the fact that many efforts have been made to make food safety, campylobacter and salmonella still end up in the supermarket.
 
He also stated that health officials have to teach people how to handle and cook poultry. There is not much that the USDA can do about this.

The National Chicken Council has been trying to do their best to reduce contamination rates.
 
Vaccinations and improved sanitation are some of the things that can help reduce the risk of infection. However, they also stated that it can be difficult to eliminate bacteria in Chicken.

CDC has also stated that romaine lettuce has been the source of E.coli outbreaks. The Food and Drug Administration has stated that they have developed a new method for testing for parasites in vegetables and fruits.
 
The CDC is coming up with more testing methods. However, they warn that the testing may produce some false positives.