Foodborne illness cases on the rise
Foodborne illnesses, often referred to as "food poisoning," are on the rise in the United States. Since 2006, the Centers for Disease Control and Prevention (CDC) found the most significant increases in infections caused by bacteria Campylobacter and Vibrio.
Infections caused by Campylobacter, associated with poultry produce, raw milk and contaminated water, increased by 14 percent between 2006 and 2012. Vibrio infectionsm linked to raw shellfish, rose 43 percent. While Campylobacter causes diarrhea, stomach pain and fever, Vibrio can cause serious, life-threatening infections. The CDC had seen decreasing infections caused by E.coli, though rates of infection went back up in 2012.
The CDC recommends that people should take caution when handling raw meats and poultry, and to ensure that all foods are thoroughly cooked before eating. Also you should avoid consuming unpasteurized milk or soft cheeses. People with weakened immune systems and pregnant women should avoid raw or partially cooked seafood.