CDC to Enact New Measures to Combat Foodborne Illness
The U.S. Centers for Disease Control and Prevention (CDC) has outlined plans to launch a new system as part of an overlying effort to combat foodborne illness.
About Foodborne Illness
- Foodborne illness, commonly called food poisoning, occurs when a person ingests food or drinks contaminated with viruses, parasites, toxins or pathogens such as STEC O157, Salmonella, Listeria or Campylobacter.
- The CDC estimates that 1 in 6 Americans will get sick form foodborne diseases resulting in 128,000 hospitalizations and 3,000 deaths.
- About half of these cases can be linked to contaminated food or beverages served at delis and restaurants where proper food handling safety procedures were not followed.
- In efforts to combat these numbers, the CDC plans to enact a new monitoring and awareness system, the National Voluntary Environmental Assessment Information System (NVEAIS).
The National Voluntary Environmental Assessment Information System (NVEAIS)
According to the Highlight Press, the CDC has two major goals for NVEAIS:
- Strengthen the surveillance of public health.
- Better educate restaurant workers on proper food handling and food safety procedures.
The CDC states that inspectors currently lack a formal system to identify and report the underlying factors of foodborne illness outbreaks or a way to implement routine corrective measures following an outbreak.
The CDC hopes that by allowing public access to a system that allows consumers to both report cases of foodborne illness and access food safety information, the agency will be able to better analyze, interpret and disseminate data from foodborne illness investigations.
NVEAIS will also include measures that will aid local authorities in monitoring restaurant quality and safety measures.
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