(UPDATED COVERAGE, Jan. 31) Research on a decade of foodborne illnesses in the U.S. shows 46% were caused by produce, with produce accounting for 23% of food-related deaths, the Centers for Disease Control and Prevention reported.
Data from 1998-2008 is included in a paper written by CDC officials and published in the journal “Emerging Infectious Diseases” online at tinyurl.com/CDC-foodborne-report.
However, another recent report from CDC included good news about food-related illnesses. It says the number of foodborne disease outbreaks reported in 2009 and 2010 declined 32% compared with the mean of the preceding five years.
The information in the CDC’s so-called illness attribution report needs to be considered in context, said David Gombas, senior vice president of food safety and technology for the United Fresh Produce Association, Washington, D.C.
Gombas also said the research demonstrates how much work is left to be done, especially in the area of education for those in the industry, as well as consumers.
“A lot of produce-related illnesses result from mishandling by consumers — the so-called church supper symdrome,” Gombas said, referring to foods being left at room temperature too long.
Kathy Means, vice president for government relations and public affairs for the Produce Marketing Association, Newark, Del., agreed with Gombas about the context of the CDC information.
“Outbreaks linked to produce have spurred us to make food safety a top priority and to put that commitment into action. In the intervening five years, we’ve made great strides in food safety.”
Means pointed to the founding of Center for Produce Safety (CPS) at the University of California-Davis and millions of dollars the industry has invested to discover practical solutions to food safety.
The executive director of the CPS, Bonnie Fernandez-Fenaroli, said the timing of the CDC’s information is fortuitous.