Food poisonings up from raw milk, poultry bacteria - New York News

Food poisonings up from raw milk, poultry bacteria

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Health officials are seeing more food poisonings caused by a bacteria commonly linked to raw milk and poultry and shellfish.

A study released Thursday said campylobacter cases grew by 14% over the last five years.

The Centers for Disease Control and Prevention report was based on foodborne infections in only 10 states - about 15% of the American population. But it is seen as a good indicator of food poisoning trends.

There was also a 25% surge in infections from the Vibrio bacterium, found in raw oysters and undercooked shellfish. Government officials said they couldn't pinpoint a reason for that increase.

The Vibrio bacterium is similar to cholera and causes diarrhea, abdominal cramping, nausea, fever and vomiting.

Overall, food poisonings held fairly steady in recent years. There were no significant jumps in cases from most other food bugs, including salmonella and E. coli. But campylobacter rose, and last year accounted for more than a third of food poisoning illnesses in those states and about a 10th of the deaths.

 

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