Partnering in Food Safety Education

The Centers for Disease Control and Prevention’s latest statistics (CDC, 2006) indicate that progress is being made toward reducing the number of illnesses linked to certain pathogens. From 1996–98 to 2005, cases of Yersinia decreased by 49%, and Shigella 43%. Progress has also been made against Salmonella, Campylobacter, Listeria, and Escherichia coli O157:H7.

This is evidence that when successful industry and regulatory efforts are combined with widespread public education about the importance …