美国食物传播疾病病例自大流行前以来下降了42%,与持久的卫生习惯有关。 U.S. foodborne illness cases dropped 42% since pre-pandemic, linked to lasting hygiene practices.

根据对疾控中心数据的追踪一分析,美国经食物传播的疾病爆发自大流行前时期以来下降了40%以上,疾病病例下降了42%。 Foodborne disease outbreaks in the U.S. have dropped by over 40% since the pre-pandemic period, with a 42% decline in illness cases, according to a Trace One analysis of CDC data. 这一减少可能与诸如洗手、地表消毒和食品工人更严格的病假政策等大流行病时期的持久卫生改善有关。 This decrease may be linked to lasting pandemic-era hygiene improvements like handwashing, surface disinfection, and stricter sick leave policies for food workers. Sit down餐厅是最大的食源,占疫情的近40%,其次是快餐、餐饮和私人住宅。 Sit-down restaurants were the top source, accounting for nearly 40% of outbreaks, followed by fast food, caterers, and private homes. 牡蛎和蛤蜊等软体动物造成了 18.3% 的疫情，通常是由于水污染造成的，而鸡肉、鱼、乳制品和绿叶蔬菜也是常见来源。 Mollusks like oysters and clams caused 18.3% of outbreaks, often due to contaminated waters, while chicken, fish, dairy, and leafy greens were also common sources. 诺罗病毒在寒冷的几个月里达到顶峰,而细菌疾病在夏季上升。 Norovirus peaks in colder months, while bacterial illnesses rise in summer. 近17%的疫情缺乏经确认的环境,凸显了在跟踪粮食安全风险方面持续存在的挑战。 Nearly 17% of outbreaks lack a confirmed setting, highlighting ongoing challenges in tracking food safety risks.