Foodborne Illnesses Decline Overall

Food Quality-“This report is further evidence that the food industry, in all segments, has made tremendous efforts over the past 10-15 years to implement programs like HACCP [hazard analysis and critical control points] and other initiatives to reduce foodborne illness,” said Mindy Brashears, PhD, professor of food safety and food microbiology and director of the International Center for Food Industry Excellence at Texas Tech University.

Here’s the good news: The overall incidence of reported illnesses linked to one of six of the most common foodborne pathogens dropped by 23% between 1996-1998 and 2010, according to a CDC report.

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“This report is further evidence that the food industry, in all segments, has made tremendous efforts over the past 10-15 years to implement programs like HACCP [hazard analysis and critical control points] and other initiatives to reduce foodborne illness,” said Mindy Brashears, PhD, professor of food safety and food microbiology and director of the International Center for Food Industry Excellence at Texas Tech University.

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