MOBeef Update

The incidence of the most common foodborne illnesses has changed very little over the past three years, according to a 10-state report released by the Centers for Disease Control and Prevention.

FoodNet monitors foodborne disease and conducts related epidemiologic studies to help health officials better understand the epidemiology of these infections in the United States. Each year, the current data is compared to the previous three years and the period from 1996 to 1998, the first three years of surveillance. The FoodNet population is similar to the U.S. population and therefore provides reliable information on the incidence and trends of foodborne illness in the United States.

Consumers can reduce their risk for foodborne illness by following safe food-handling and preparation recommendations and by avoiding consumption of unpasteurized milk, raw or undercooked oysters, or other raw or undercooked foods of animal origin such as eggs, ground beef, and poultry. The beef checkoff has teamed up with top grilling expert Steven Raichlen to educate consumers about proper food temperatures – Safe & Savory at 160 degrees.