CDC: Foodborne infections campylobacter, vibrio increased

ATLANTA, April 19 (UPI) -- Infections from campylobacter -- linked to poultry, raw milk, produce and other foods -- rose 14 percent in 2012 compared to 2006-08, U.S. officials say.

The Foodborne Diseases Active Surveillance Network -- FoodNet -- report released by the Centers for Disease Control and Prevention also said vibrio infections were up 43 percent when compared with rates observed in 2006-08. Vibrio infections are most often associated with eating raw shellfish, the report said.

However, the nation's annual food safety report card showed 2012 rates of other food-borne infections hadn't changed during the same period.

"The U.S. food supply remains one of the safest in the world," Dr. Tom Frieden, director of the CDC said in a statement. "However, some food-borne diseases continue to pose a challenge."

People, including pregnant women, those with weakened immune systems and children, who want to reduce risk of food-borne illness should assume raw chicken and other meat carry bacteria that can cause illness and shouldn't allow those foods to cross-contaminate surfaces and other foods.

People should also cook chicken and other meat well, avoid consuming unpasteurized milk and unpasteurized soft cheeses and cook seafood thoroughly, officials advised.

For more information on avoiding illnesses from food, visit www.foodsafety.gov.