Food Safety Strides

by Diane Lofshult on Jul 01, 2005

The U.S. Centers for Disease Control and Prevention (CDC) recently announced that cases of foodborne illnesses have declined considerably, due in large part to manufacturers’ technological advances and increased awareness among consumers.

According to an April 14 CDC press release, cases of E. coli decreased 42% between 1996 and 2004. Salmonella infections also declined, as did cases of Campylobacter, Cryptosporidium and Yersinia.

“This report is good news for Americans and underscores the importance of investments in food safety,” said CDC Director Julie Gerberding, MD.

According to the CDC, the decline in foodborne illnesses can be attributed to better enforcement of government safety regulations, enhancements in food safety systems employed by restaurants, better testing by manufacturers and better understanding among the public.

“However, foodborne disease is still a significant cause of illness in the United States and further efforts are needed to sustain and extend these important declines and to improve prevention of foodborne illnesses,” Gerberding urged.

Fitness Journal, Volume 2, Issue 7

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About the Author

Diane Lofshult

Diane Lofshult IDEA Author/Presenter

Diane Lofshult is an award-winning freelance author who specializes in nutrition and weight management topics. She is the founder of In Other Words, an editorial consulting firm based in Solana Beach, California. Reach her at