In 2007, the total number of foodborne outbreaks decreased by 8% when compared to the annual averages from 2002-2006. The total number of illnesses also deceased 15% when compared with the annual averages for the same period of time.
Of the 497 outbreaks attributed to a single etiologic agent, bacteria caused 259 (52%), viruses caused 199 (40%), chemical agents 34 (7%) and parasites caused five (1%) of the outbreaks.
- United States: FDA proposes new food safety standards for foodborne illness prevention 08-Jan-2013 (6 years 16 days ago)
- USA: USDA announces new safeguards to protect consumers from foodborne illness 04-May-2012 (6 years 8 months 20 days ago)
Russia: Positive balance of the agricultural sector in 201607-Jun-2017 1 years 7 months 17 days ago
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