Food Borne Illness

<a href="http://www.cattlenetwork.com/content.asp?contentid=94959" >Rates Of Foodborne Illness Are Decreasing</a><br />n<br />n<blockquote>The Center for Disease Control (CDC) reported that rates of foodborne illness and the incidence of pathogens in food declined significantly between the late 1990s and 2005. The incidence rates of infection for major pathogens declined by the following rates: Listeria, 32% Campylobacter, 30% E. coli 0157:H7, 29% and Salmonella, 9%.<br />n<br />nThe decline in the incidence of pathogens found in beef and other meats have been especially dramatic. E. coli 0157:H7 in ground beef has declined by 80% since 1999, and Salmonella in ground beef has declined 75% since 1998 (SOURCE: CDC Foodborne Diseases Active Surveillance Network).</blockquote><br />n<br />nThese numbers are through 2005 so won't include any outbreaks in 2006 like the spinach and lettuce E-coli problems that were so in the news, but it sure is looking good. People complain a lot about food in America but the safety of it appears to be on the rise, I like to see that.<br />n<br />n<strong>Enjoy your own life without comparing it with that of another. Marquis de Condorcet </strong>