Each year roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. Connecticut has been tracking trends for infections commonly transmitted through food since 1996 by focusing resources to better estimate the number of foodborne illnesses, monitor trends in incidence of specific foodborne illnesses over time, attribute illnesses to specific foods and settings, and disseminate this information.

The overall number of cases has increased, due in large part to recent increases in Camplyobacter cases. Overall the 2015 rate of 35 cases per 100,000 population of Campylobacter, E.coli O157, E. coli non-O157 STEC, Listeria and Salmonella infections decreased compared to 2012-2014.

Connecticut Department of Public Health; Connecticut Department of Energy and Environmental Protection; State Department of Education; Connecticut Department of Agriculture; Connecticut Department of Consumer Protection; local public health agencies; infectious disease specialists; primary care providers; hospitals; food and restaurant industry; professional associations; food training providers; schools of agriculture and public health; organizations and coalitions focused on food, agriculture, and the environment; community service providers that focus on food security for at-risk populations; and others

Accurate estimates of foodborne illness serve as a foundation for action by DPH, the Centers for Disease Control, regulatory agencies, industry and others interested in improving food safety. They help us answer several important questions: 1. How many foodborne illnesses occur? (Burden of foodborne illness); 2. Are they increasing or decreasing? (Trends in foodborne illness); and 3. Which foods are responsible for foodborne illnesses? (Attribution of foodborne illness).

Foodborne illness and infection can be controlled by safe food handling and preparation including routine and thorough hand washing and reporting suspect foodborne illness and outbreaks by consumers and health care professionals. For more information on foodborne illness see: http://www.cdc.gov/foodsafety/facts.html

Expand Connecticut Qualified Food Operator (QFO) mandate to include all relevant employee groups in licensed food service establishments.

Update food code/regulations and assure regulatory compliance within the food industry.

Use standard risk-based protocols for FSE inspections and code enforcement across local jurisdictions.

Educate consumers on food safety practices for home and work environments and how to report suspected foodborne illness.

Educate providers and consumers on importance of evaluating and reporting suspected foodborne illness.

Disseminate and enhance guidance and protocols for food protection during extreme events, natural and other disasters.

Ensure appropriate training of food service employees.

Promote engagement of food service establishments (FSE) and food service workers in food safety education programs and application of food safety principles in practice.

Enhance institutional education on food safety practices and compliance with food code/regulations (day care, schools, residential programs, correctional facilities, long term care facilities, facilities serving older adults and immune-compromised populations).

Provide culturally congruent education on food safety for ethnic consumer groups and ethnic food service establishments.

Enhance inspector/sanitarian and industry training, and focus on risk-based inspections through training and field monitoring.

Promote utilization of Connecticut Food Core Program by local health departments with limited foodborne disease follow up capacity.

Ensure follow-up interviews for Campylobacter infections by state or local public health personnel.

Ensure that appropriate laboratory infrastructure and systems are in place for more rapid and timely identification and characterization of pathogens.