Visualizations : Percent Positive Salmonella Tests By Product Class and Establishment Size - Jul 1, 2007 - Sep 30, 2007 : A recent European Food Safety Authority...
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Percent Positive Salmonella Tests By Product Class and Establishment Size - Jul 1, 2007 - Sep 30, 2007
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Data source: USDA Food Safety and Inspection Service (FSIS) |
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Anonymous says:
These stats are alarming, especially the ground chicken. |
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pick says:
These numbers make me wonder how likely one is to contract salmonella when eating meat that tested positive for salmonella. Clearly it’s low, as very few people contract salmonella in a given year. (I actually had it this year and it was awful awful awful, so I’m particularly interested in this question.) Also interesting is the fact that broilers test higher for salmonella in smaller plants. Otherwise the smaller plants are better. I wonder what explains that? |
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Watchmen says:
According to the latest Center for Science in the Public Interest (CSPI) “Outbreak Alert!” report (http://www.cspinet.org/foodsafety/outbreak_alert.pdf) which analyzes foodborne outbreaks from 1990-2005, “The most prominent bacterial pathogens in the outbreak data are Salmonella, which accounts for 24% of all outbreaks, Clostridium (11), and Staphylococcus (8). Norovirus, which typically causes non-fatal symptoms, causes 88% of all virus outbreaks, accounting for 20% of outbreaks in the entire database. E. coli and Campylobacter caused 6% and 3% of outbreaks, respectively.” For the past year, there have been a number of highly publicized Salmonella outbreaks in the U.S. involving products like peanut butter and pot pies. These latest outbreak data may be viewed on the Centers for Disease Control and Prevention (CDC) website at http://www.cdc.gov/salmonella/outbreaks.html We’ve also created a tree map of data on Salmonella outbreaks from 1990-2005 which can be viewed at http://services.alphaworks.ibm.com/manyeyes/view/SZ33DLsOtha66CEf0XNFL2- |
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Watchmen says:
A recent European Food Safety Authority (EFSA) summary report of foodborne outbreaks in the European Union also states that "As in previous years, the most common agent responsible for foodborne outbreaks in 2006 was Salmonella, but for the first time foodborne viruses were the second most commonly reported causative agent overtaking Campylobacter. Salmonella was the causative agent of 53.9% of all reported outbreaks, involving 22,705 persons, of which 14.0% were hospitalised and 23 died. S. Enteritidis and S. Typhimurium were the predominant serotypes, but in outbreaks caused by S. Group D and S. Enteritidis relatively large proportions of cases required hospitalisation (30.4% and 19.6% respectively). Private homes and restaurants were the most commonly reported location of exposure to Salmonella, but travel abroad was also often associated with Salmonella outbreaks. Eggs and meat were the most common sources implicated in outbreaks." Link to full report: |
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