First, the good news: The risk of becoming seriously ill as a result of an infection from dangerous strains of E. coli or salmonella dropped sharply last year.
But the bad news: Food-borne illness arising from lesser-known infections is on the rise. Specifically of concern are bacteria such as Vibrio and Campylobacter.
That’s according to the U.S. Centers for Disease Control and Prevention, which recently released its “Morbidity and Mortality Weekly Report.” The agency notes food-borne disease represents a substantial and yet mostly preventable health burden on the U.S.