E. Coli O157 Food Poisoning Rates Decreasing: CDC Report

A new government report notes that outbreaks of E. Coli O157:H7 food poisoning have dropped by nearly 32% since 2006, indicating that increased observation and stricter disease prevention programs among food processing companies has benefited the nation. 

The U.S. Centers for Disease Control and Prevention (CDC) released a statement on May 14, stating that particular strains of E. coli infection that commonly lead to kidney failure from consumption of undercooked ground beef have dropped by 32% since a similar data analysis was performed between 2006 and 2008.

A science-based approach to inspecting beef products has been essential in improving standards and further preventing outbreaks that sicken nearly 20,000 consumers on an annually average, according to the federal health agency.

Since the implementation of the FDA’s Food Safety Modernization Act, signed into effect in January 2011, a higher standard has been called for throughout the entire complex food supply chain with the focus of preventing contaminations rather than responding to them after an outbreak has occurred.

In addition to the implementation of science and risk-based preventive measures at all crucial points during the manufacturing process, the CDC report indicates that the other key ingredient to the success has been the closer management of operations and supply chains. Suppliers are now required to provide documented assurances that preventative measures and strategies are being followed in a routine manner.

According to the CDC’s press release, the drop in E. coli outbreaks was obtained from FoodNet, a database collection software the CDC uses to monitor trends in foodborne illnesses in 10 states strategically selected to gather a national average.

Although the data is only collected over 10 states, the CDC indicates that the results have remained consistent with national trends over the last decade and have reflected accurate numbers.

Specifically, the data analysis indicated a noticeable drop in Shiga toxin-producing E. coli (STEC) O157:H7. These particular strains are especially hard to manage once they have become present because they spread through the transfer of bodily fluids and feces which can contaminate large areas where cattle is maintained.

E. Coli food poisoning can cause mild to severe diarrhea and abdominal cramps, bloody stools, and sometimes minor fevers lasting between 5 and 10 days. For individuals such as young children or the sick and elderly, the consequences may be more severe due to weakened immune systems, which could allow the infection to cause a serious condition known as Hemolytic Uremic Syndrome (HUS), which could lead to kidney failure and even death.

Other Food Pathogen Illnesses On The Rise

Although evidence has shown a decrease in E. coli strain outbreaks, the CDC reported an increase in less common types of Salmonella food poisoning. Reports indicated a rise in lesser, non-severe forms of Salmonella such as Javiana and Infantis originating out of the Southeast areas of the U.S., but reasons for their increases are unclear.

Also, campylobacter and Vibrio outbreaks rose again in 2014, which has been a continuing trend over the last few years according to the CDC’s FootNet reports. Specifically, Campylobacter was shown to have increased in prevalence by 13% and Vibrio infection jumped up to a 52% increase when compared to the 2006-2008 analysis.

FoodNet recorded a total of 19,000 foodborne illness reports in 2014 with 4,400 leading to hospitalization and 71 resulting in death.

The CDC is optimistic that changes in food safety practices are having an impact in decreasing certain disease outbreaks, but cautioned that much more needs to be done to protect consumers, said Robert Tauxe, M.D. deputy director of CDC’s Division of Foodborne Waterborne Environmental Diseases.

The FDA has recognized the success of increased efforts over the last few years and is prepared to publish major new regulations under the FDA Food Safety Modernization Act by the end of 2015 that will be geared toward ensuring produce safety, preventive controls on processed foods, and improved safety of imported foods.