TUESDAY, Nov. 3, 2015 (HealthDay News) — Multistate outbreaks caused by contaminated food account for more than half of all foodborne illness deaths in the United States, even though they only represent 3 percent of all reported outbreaks, a new government report shows.
The findings prompted U.S. health officials to urge the food industry to play a larger role in preventing multistate outbreaks, the U.S. Centers for Disease Control and Prevention said.
“Americans shouldn’t have to worry about getting sick from the food they eat,” CDC director Dr. Tom Frieden said during a news conference Tuesday.
But each year one in six Americans is sickened by contaminated food, he said, adding that, “food industries play a critical role in improving our food safety.”
The food industry can help stop outbreaks by keeping better records to allow officials to trace contaminated food faster and by alerting consumers to recalls, CDC officials said.
Food safety can be improved from farm to table — growing, processing and shipping, Frieden said. The food industry has to meet or exceed new standards under the new U.S. food and Drug Administration’s Food Safety Modernization Act and new U.S. Department of Agriculture regulations, Frieden explained.
These germs cause 91 percent of multistate outbreaks and can be found in contaminated vegetables, beef, chicken and fresh fruits. Because these foods are widely distributed, they can sicken people in many states, the CDC explained.
These outbreaks are more dangerous, because these germs are far more deadly than those that contaminate food in individual kitchens and restaurants, such as norovirus or rotavirus, Frieden said.
“Some of the multistate outbreaks are caused by antibiotic-resistant germs, which can increase the risk of hospitalization and untreatable infections,” Frieden said.
He also pointed out that the number of people sickened in any outbreak are typically greater than those reported. In fact, for every reported case there can be 20 or more unreported cases, Frieden said.