> ## Content Index > Fetch the complete content index at: https://www.foodconsumer.org/llms.txt > Use this file to discover other available public pages before exploring further. # Making Food Safer to Eat - CDC - URL: https://www.foodconsumer.org/making_food_safer_to_eat_0607111149/ - Published: 2011-06-08T00:48:00.000Z - Updated: 2026-09-22T15:55:02.000Z - Description: CDC reports that roughly 1 in 6 Americans gets sick from contaminated food each year. Dangerous E. coli infections have been cut almost in half over 15 years, but Salmonella, which sickens a million people annually and costs $365 million in direct medical costs, has not declined. - Author: Food Consumer - Tags: Biological, Food Safety, #vivvo-import ## ### Reducing contamination from the farm to the table #### On this Page - Introduction - Problem - Prevention from the Farm to the Table - What Can Be Done - Related Links - Social Media Each year, roughly 1 in 6 people in the US gets sick from eating contaminated food. The 1,000 or more reported outbreaks that happen each year reveal familiar culprits—*Salmonella* and other common germs. We know that reducing contamination works. During the past 15 years, a dangerous type of *E. coli* infection, responsible for the recall of millions of pounds of ground beef, has been cut almost in half. Yet during that same time, *Salmonella* infection, which causes more hospitalizations and deaths than any other type of germ found in food and $365 million in direct medical costs annually, has not declined. Each year, 1 million people get sick from eating food contaminated with *Salmonella*. Applying lessons learned from reducing *E. coli* O157 infections could help reduce illness caused by *Salmonella*. ### Problem #### Targeting *Salmonella* ##### ***Salmonella* infection has not declined in 15 years** **Reducing *Salmonella* infection is difficult because** - It is found in many different types of foods: meats, eggs, fruits, vegetables, and even processed foods such as peanut butter. - Contamination can occur anywhere: from fields where food is grown to cutting boards in kitchens. - What we eat and how we eat have changed: foods coming from one central location are widely distributed, meaning that sickness can spread quickly; we eat more meals outside the home; and more foods and ingredients come from all over the world. - Some policies and procedures that can make a difference in reducing contamination take years to put into place. #### Foods associated with *Salmonella* outbreaks\* \*These contaminated ingredients or single foods (belonging to one food category) were associated with 1/3 of the *Salmonella* outbreaks. †Other includes: Sprouts, leafy greens, roots, fish, grains-beans, shellfish, oil-sugar, and dairy. Source: CDC National Outbreak Reporting System, 2004–2008. ***Salmonella* infection can be reduced by** - Taking strong and specific action to identify and prevent contamination from the farm to the table—a primary lesson learned in successfully reducing *E. coli* O157 infection. - Developing new prevention strategies for the riskiest foods before and after harvesting. - Enhancing laboratory testing and disease reporting to more quickly identify outbreaks and their causes. - Investigating outbreaks quickly and alerting consumers and industry of concerns to prevent more illness. - Using prevention-focused safety systems like the Hazard Analysis and Critical Control Point management system and applying technologies (for example, use of high temperatures in pasteurization and cooking) to reduce contamination. - Putting into action new policies that focus on preventing food safety problems and address new challenges. #### Change in *E. coli* O157 and *Salmonella* infection, 1996–2010 Source: Foodborne Diseases Active Surveillance Network, 2010. ### Prevention from the Farm to the Table #### Lessons learned from *Salmonella* outbreaks [View large version of diagram](http://www.cdc.gov/VitalSigns/FoodSafety/Farm%5Fto%5Ftable.html?ref=foodconsumer.org). SOURCE: CDC, 2010. ### What Can Be Done #### Work together to reduce *Salmonella* and other foodborne illnesses #### Government can: **Implement policies and regulations** - Ensure that food production and service facilities adopt proven preventive measures and enforce food safety laws and regulations, including requirements for eggs, meat, poultry, and processed and imported foods. - Increase and improve inspections in the US and abroad. - Develop and implement safety standards for fruits and vegetables. - Use what is learned from outbreaks, inspections, and monitoring systems to develop new and improve existing prevention strategies. **Track and investigate illness** - Track trends, report progress, and make sure policies aimed at reducing infections work. - Fund state and community efforts to identify and report sicknesses and catch outbreaks faster. - Investigate outbreaks thoroughly to identify sources and improve control strategies. - Develop new tools to find sources of contamination and characterize germs faster. #### Farmers, grocery stores, and places that make, sell, or serve food can: - Use good management practices to reduce contamination when raising livestock or food animals. - Adopt proven preventive measures for food safety plans in all food production and service facilities. - Follow the US Food and Drug Administration Model Food Code in restaurants and other places that serve food. - Keep good records of where foods and food ingredients come from. - Train and certify managers in food safety in all restaurants. #### Health care providers can: - Diagnose and treat infections by using best practices and report them rapidly. - Talk to high-risk patients about food safety. - Report suspected outbreaks to your local health department. #### Everyone can: - Clean. Wash hands, cutting boards, utensils, and countertops. - Separate. Keep raw meat, poultry, and seafood separate from ready-to-eat foods. - Cook. Use a food thermometer to ensure that foods are cooked to a safe internal temperature: 145°F for whole meats (allowing the meat to rest for 3 minutes before carving or consuming), 160°F for ground meats, and 165°F for all poultry. - Chill. Keep your refrigerator below 40°F and refrigerate food that will spoil. - Report suspected illness from food to your local health department. - Don't prepare food for others if you have diarrhea or vomiting. - Be especially careful preparing food for children, pregnant women, those in poor health, and older adults. - Visit [FoodSafety.gov](http://www.foodsafety.gov/?ref=foodconsumer.org) for the latest information on preventing food poisoning.