Preventing food-related infections is an increasingly important public health problem. Yet, many people rarely think about food safety until a foodborne illness affects them or their family.

The Food Safety focus area seeks to decrease the rate of diseases caused by microorganisms transmitted mainly by food, such as Salmonella and Campylobacter. Specific objectives support tracking new and total cases of the most common food pathogen diseases and making food safety education a primary area of emphasis. A significant amount of research is being conducted to reduce foodborne disease and allergic reactions.

Progress was made in reaching Food Safety objectives regarding foodborne illness. Overall, total cases of predominantly foodborne infections¹ decreased for Campylobacter species, Escherichia coli (E. coli) O57:H7, and Listeria monocytogenes (L. monocytogenes). Consumer food safety practices also improved.

But work remains to be done, particularly in the area of bacterial antimicrobial resistance, which is increasing the overall illness, death, and economic costs associated with treating bacterial infections caused by resistant organisms worldwide. After several decades of successful antimicrobial use, multiresistant bacterial pathogens are emerging that are less responsive to therapy. For example, non-Typhi Salmonella strains from humans are demonstrating emerging resistance to the newest antibiotics, such as fluoroquinolones and third-generation cephalosporins. However, for older, less-prescribed antibiotics, such as gentamicin and ampicillin, resistance has decreased. To preserve their efficacy and thereby protect lives, antibiotics must be used prudently.

The focus area also examines health disparities among segments of the population. Once inequities are identified, work can begin on their correction. Limited data were available for populations by race, ethnicity, gender, and education. Overall, the non-Hispanic white population, females, and high school graduates had reduced rates for foodborne illness and safer food preparation practices. According to the preliminary data available, disparities among select racial and ethnic populations exist. With continued tracking of these differences, educational initiatives can better target the populations in need.