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Food Safety

FS-1     Reduce infections caused by key pathogens transmitted commonly through food
Baseline: 12.7 cases on average of laboratory-confirmed Campylobacter species infections per 100,000 population per year were reported in 2006–08
Target: 8.5 cases per 100,000
Target-Setting Method: Projection/trend analysis
Data Source: Foodborne Diseases Active Surveillance Network (FoodNet), CDC/NCID
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Baseline: 1.2 cases on average of laboratory-confirmed Shiga toxin-producing Escherichia coli (STEC) O157 infections per 100,000 population per year were reported in 2006–08
Target: 0.6 cases per 100,000
Target-Setting Method: Projection/trend analysis
Data Source: Foodborne Diseases Active Surveillance Network (FoodNet), CDC/NCID
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Baseline: 0.3 cases on average of laboratory-confirmed Listeria monocytogenes infections per 100,000 population per year were reported in 2006–08
Target: 0.2 cases per 100,000
Target-Setting Method: Projection/trend analysis
Data Source: Foodborne Diseases Active Surveillance Network (FoodNet), CDC/NCID
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Baseline: 15.0 cases on average of laboratory-confirmed Salmonella species infections per 100,000 population per year were reported in 2006–08
Target: 11.4 cases per 100,000
Target-Setting Method: Projection/trend analysis
Data Source: Foodborne Diseases Active Surveillance Network (FoodNet), CDC/NCID
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Baseline: 2.0 cases on average of postdiarrheal hemolytic uremic syndrome (HUS) per 100,000 children under 5 years of age per year were reported in 2006–08
Target: 1.0 cases per 100,000
Target-Setting Method: Projection/trend analysis
Data Source: Foodborne Diseases Active Surveillance Network (FoodNet), CDC/NCID
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Baseline: 0.3 cases on average of laboratory-confirmed Vibrio species infections per 100,000 population per year were reported in 2006–08
Target: 0.2 cases per 100,000
Target-Setting Method: Projection/trend analysis
Data Source: Foodborne Diseases Active Surveillance Network (FoodNet), CDC/NCID
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Baseline: 0.4 cases on average of laboratory-confirmed Yersinia species infections per 100,000 population per year were reported in 2006–08
Target: 0.3 cases per 100,000
Target-Setting Method: Projection/trend analysis
Data Source: Foodborne Diseases Active Surveillance Network (FoodNet), CDC/NCID
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FS-2     Reduce the number of outbreak-associated infections due to Shiga toxin-producing E. coli O157, or Campylobacter, Listeria, or Salmonella species associated with food commodity groups
Baseline: 200 reported outbreak-associated infections, on average, per year due to Shiga toxin-producing E. coli O157, or Campylobacter, Listeria, or Salmonella species were associated with beef in 2005–07
Target: 180 cases per year
Target-Setting Method: 10 percent improvement
Data Source: National Outbreak Reporting System (NORS), CSTE and CDC
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Baseline: 786 reported outbreak-associated infections, on average, per year due to Shiga toxin-producing E. coli O157, or Campylobacter, Listeria, or Salmonella species were associated with dairy products in 2005–07
Target: 707 cases per year
Target-Setting Method: 10 percent improvement
Data Source: National Outbreak Reporting System (NORS), CSTE and CDC
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Baseline: 311 reported outbreak-associated infections, on average, per year due to Shiga toxin-producing E. coli O157, or Campylobacter, Listeria, or Salmonella species were associated with fruits and nuts in 2005–07
Target: 280 cases per year
Target-Setting Method: 10 percent improvement
Data Source: National Outbreak Reporting System (NORS), CSTE and CDC
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Baseline: 205 reported outbreak-associated infections, on average, per year due to Shiga toxin-producing E. coli O157, or Campylobacter, Listeria, or Salmonella species were associated with leafy vegetables in 2005–07
Target: 185 cases per year
Target-Setting Method: 10 percent improvement
Data Source: National Outbreak Reporting System (NORS), CSTE and CDC
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Baseline: 258 reported outbreak-associated infections, on average, per year due to Shiga toxin-producing E. coli O157, or Campylobacter, Listeria, or Salmonella species were associated with poultry in 2005–07
Target: 232 cases per year
Target-Setting Method: 10 percent improvement
Data Source: National Outbreak Reporting System (NORS), CSTE and CDC
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FS-3     Prevent an increase in the proportion of nontyphoidal Salmonella and Campylobacter jejuni isolates from humans that are resistant to antimicrobial drugs.
Baseline: 2 percent of nontyphoidal Salmonella isolates from humans were resistant to nalidixic acid (quinolone) in 2006–08
Target: 2.0 percent
Target-Setting Method: Maintain the baseline value.
Data Source: National Antimicrobial Resistance System for Enteric Bacteria (NARMS), CDC/NCZVED
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Baseline: 3 percent of nontyphoidal Salmonella isolates from humans were resistant to ceftriaxone (third-generation cephalosporin) in 2006–08
Target: 3.0 percent
Target-Setting Method: Maintain the baseline value.
Data Source: National Antimicrobial Resistance System for Enteric Bacteria (NARMS), CDC/NCZVED
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Baseline: 2 percent of nontyphoidal Salmonella isolates from humans were resistant to gentamicin in 2006–08
Target: 2.0 percent
Target-Setting Method: Maintain the baseline value.
Data Source: National Antimicrobial Resistance System for Enteric Bacteria (NARMS), CDC/NCZVED
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Baseline: 10 percent of nontyphoidal Salmonella isolates from humans were resistant to ampicillin in 2006–08
Target: 10.0 percent
Target-Setting Method: Maintain the baseline value.
Data Source: National Antimicrobial Resistance System for Enteric Bacteria (NARMS), CDC/NCZVED
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Baseline: 11 percent of nontyphoidal Salmonella isolates from humans were resistant to three or more classes of antimicrobial agents in 2006–08
Target: 11.0 percent
Target-Setting Method: Maintain the baseline value.
Data Source: National Antimicrobial Resistance System for Enteric Bacteria (NARMS), CDC/NCZVED
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Baseline: 2 percent of Campylobacter jejuni isolates from humans were resistant to erythromycin in 2006–08
Target: 2.0 percent
Target-Setting Method: Maintain the baseline value.
Data Source: National Antimicrobial Resistance System for Enteric Bacteria (NARMS), CDC/NCZVED
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Baseline: 29.3 percent of adults with a food allergy diagnosis experienced severe allergic reactions to food in 2006
Target: 21.0 percent
Target-Setting Method: Projection/trend analysis
Data Source: Food Safety Survey, FDA
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FS-5     Increase the proportion of consumers who follow key food safety practices
Baseline: 88.6 percent of consumers followed the key food safety practice of “Separate: don’t cross-contaminate.” in 2006
Target: 92.0 percent
Target-Setting Method: Projection/trend analysis
Data Source: Food Safety Survey, FDA
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Baseline: 36.9 percent of consumers followed the key food safety practice of “Cook: cook to proper temperatures.” in 2006
Target: 76.0 percent
Target-Setting Method: Projection/trend analysis
Data Source: Food Safety Survey, FDA
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Baseline: 88.1 percent of consumers followed the key food safety practice of “Chill: refrigerate promptly.” in 2006
Target: 91.1 percent
Target-Setting Method: Projection/trend analysis
Data Source: Food Safety Survey, FDA
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