The U.S. Department of Health and Human Services has unveiled Healthy People 2020, the nation's new 10-year goals and objectives for health promotion and disease prevention. One area of focus is food safety, including updated goals to reduce infections by key foodborne pathogens. The 2020 targets aim for a specific percent reduction for the pathogen based on the average cases of illnesses from 2006 to 2008.
For the first time, HHS added health objectives to reduce the number of outbreak-associated infections specific to food commodity groups, specifically related to E. coli O157, Campylobacter, Listeria or Salmonella. The targets represent a 10% reduction of outbreak cases reported to the National Outbreak Reporting System, Centers of Disease Control and Prevention and state-level public health agencies.
Other food safety goals include: improving food safety practices in foodservice and retail establishments; increasing the proportion of consumers who follow key food safety practices; preventing an increase in the proportion of non-typhoidal Salmonella and Campylobacter jejuni isolates from humans that are resistant to antimicrobial drugs and reducing severe allergic reactions to food among adults with a food allergy diagnosis.