Foodborne illnesses remain a significant burden on public health in the United States.
America’s beef community remains dedicated to producing the safest food supply in the world through improved science-based prevention interventions, especially in the case of E. coli O157:H7, for which reported cases of the infection continue to decline.
E. coli O157:H7 has declined significantly and is the only one of the nine infections tracked to reach the 2010 national health objective target of less than one case per 100,000 people. Overall, infections caused by key pathogens (including Campylobacter, Listeria, Shigella, Yersinia and E. coli) were 23 percent lower in 2010 compared with laboratory-confirmed infections from 1996-1998.
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