Status: Baseline only

  
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Baseline

Reduce the incidence of laboratory-diagnosed, domestically-acquired Salmonella infections

Baseline: 14.8 laboratory-diagnosed, domestically-acquired Salmonella infections per 100,000 population occurred on average annually in 2015-17

Target: 11.1 laboratory-diagnosed, domestically-acquired Salmonella infections per 100,000 population

Target Setting Method
Maintain consistency with national programs, regulations, policies, or laws

Summary

Salmonella are bacteria that can contaminate some types of food, including raw fruits and vegetables and raw or undercooked chicken, turkey, beef, and eggs. Many people in the United States get sick from Salmonella infections each year. These infections can be severe, leading to hospitalization and sometimes death. Interventions in food production, processing, storage, and preparation can lead to fewer infections.

Workgroup: Food Safety Workgroup