10-2.
Reduce outbreaks of infections caused by key foodborne bacteria.
| | |
10-2. | |
Reduce outbreaks of infections caused by key foodborne bacteria. |
Target and baseline:
|
Objective |
Reduction in Infections Caused by Foodborne Bacteria |
1997
|
2010
|
|
Number of Outbreaks per Year |
10-2a. |
Escherichia coli O157:H7 |
22 |
11 |
|
10-2b. |
Salmonella serotype Enteritidis |
44 |
22 |
Target setting method: 50 percent improvement.
Data source: Foodborne Disease Outbreak Surveillance System, CDC, NCID.