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WASHINGTON, June 7 (Xinhua) -- Salmonella infections have not decreased during the past 15 years and have instead increased by 10 percent in recent years in the United States, according to a report released Tuesday by the Centers for Disease Control and Prevention (CDC).During the same time period, illnesses from the serious Shiga toxin-producing E. coli O157 have been cut nearly in half and the overall rates of foodborne infections have been reduced by 23 percent, the new Vital Signs report said.The report summarizes 2010 data from CDC's Foodborne Diseases Active Surveillance Network (FoodNet), which serves as America's report card for food safety by tracking whether nine of the most common infections transmitted through foods are increasing or decreasing."Although foodborne infections have decreased by nearly one-fourth in the past 15 years, more than one million people in this country become ill from Salmonella each year, and Salmonella accounts for about half of the hospitalizations and deaths among the nine foodborne illnesses CDC tracks through FoodNet," said CDC Director Thomas Frieden in a statement.In 2010, FoodNet sites, which include about 15 percent of the American population, reported nearly 20,000 illnesses, 4,200 hospitalizations and 68 deaths from nine foodborne infections. Of those, Salmonella caused more than 8,200 infections, nearly 2,300 hospitalizations and 29 deaths (54 percent of the total hospitalizations and 43 percent of the total deaths reported through FoodNet). CDC estimates that there are 29 infections for every lab-confirmed Salmonella infection.Salmonella, which is responsible for an estimated 365 million U.S. dollars in direct medical costs each year in the United States, can be challenging to address because so many different foods like meats, eggs, produce, and even processed foods, can become contaminated with it and finding the source can be challenging because it can be introduced in many different ways.In response to that challenge, the U.S. Food and Drug Administration, which regulates eggs, produce and many processed foods, has developed new rules for the egg industry to follow under its recently expanded regulatory authorities.The rate of E. coli O157 cases reported by FoodNet was two cases per 100,000 people in 1997 and, by 2010, had decreased to 0.9 cases per 100,000 people. The CDC credits the reduction in E. coli to improved detection and investigation of outbreaks, cleaner slaughter methods, better inspections of ground beef processing plants, and increased awareness by consumers and restaurant employees of the importance of properly cooking beef.

LOS ANGELES, June 7 (Xinhua) -- Salmonella, not E. coli, poses the greatest health threat to Americans, the U.S. Centers for Disease Control and Prevention (CDC) announced on Tuesday.Salmonella infections have risen 10 percent over the past 15 years, while several types of foodborne illness have been falling, the agency said in a report.Infections from Shiga toxin-producing E. coli O157 (the strain of most concern in the United States) have dropped almost in half and the rates of six other foodborne infections have been cut 23 percent, the CDC said.The agency issued the report as a deadly new strain of E.coli is spreading in several European countries."There are about 50 million people each year who become sick from food in the U.S.. That's about one in six Americans," CDC director Dr. Thomas R. Frieden said.The CDC attributed the reduction in infections from E. coli O157 to better detection and investigation of outbreaks, cleaner slaughterhouse methods, better testing of ground beef for E. coli, improved inspections of ground beef processing plants, regulations prohibiting E. coli O157 in ground beef and increased awareness of the importance of properly cooking beef.Other foodborne illnesses that fell in incidence over the same time period include those caused by the campylobacter, listeria, vibrio and yersinia pathogens.To reduce their risk of foodborne illness, people should assume that raw chicken and other meat have bacteria that can make you sick, the CDC said.In the kitchen, raw meats should not allow to contaminate counter tops or cutting boards and should be kept away from other foods, such as fruits and vegetables, the CDC advised.The agency also called on people to thoroughly cook meat, poultry, eggs and shellfish, while refraining from consuming unpasteurized milk, juice or soft cheese.

COPENHAGEN, May 29 (Xinhua) -- The number of confirmed E.coli cases has risen to 11 with at least another eight persons suspected of having the intestinal infection in Denmark, according to Denmark's National Serum Institute on Sunday.Five of the confirmed cases show symptoms of kidney failure which marks an advanced stage of the sickness, the institute said.Danish cucumbers are suspected of helping spread the E. coli bacteria believed to be causing a deadly outbreak of intestinal infection in Denmark and Germany, local media reported Sunday.The Danish cucumbers were mixed in Germany with cucumbers originating in the Netherlands, making it difficult to determine if Danish cucumbers are in fact contaminated.Denmark's Veterinary and Food Administration (DVFA) had earlier said the suspicion against Danish cucumber was "vague", but advised Danish consumers not to eat raw tomatoes, lettuces and cucumbers from Germany, and cucumber from Spain.It is now checking Danish cucumbers for traces of E. coli with results expected on Tuesday.Some Danish retailers have now removed these products from their supermarket shelves. And the Danish branch of fast-food chain McDonald's announced Saturday that it was dropping fresh cucumbers from its menu until further notice.The infection, which is food-borne, can be caused by eating raw or uncooked foods such as vegetables contaminated with the E. coli bacteria.Symptoms of infection include mild fever, bloody diarrhea and vomiting, and can last five to seven days. It can prove fatal in the very young, sick, or elderly.

MOSCOW, Aug. 3 (Xinhua) -- Two Russian cosmonauts manually launched a mini satellite from the International Space Station ( ISS) during a six-hour spacewalk Wednesday, said the Mission Control center near Moscow.Sergei Volkov and Alexander Samokutyayev, who started the spacewalk with a 20-minute delay, found the 30-kg Kedr has lost one of its two antennas during its delivery to the ISS in January. After consulting with the Mission Control, they have decided to launch the device anyway, Interfax news agency reported.The Kedr satellite, which was made by Russian students, was created to transmit from the orbit greetings in 15 languages about the 50th anniversary of Yuri Gagarin's first space flight. It could also photograph the Earth and re-transmit information from the ISS equipment.During the spacewalk, the cosmonauts were expected to install new stream video equipment on the station's outer surface, and to take pictures holding photos of the founders of Russian space explorations, including Konstantin Tsiolkovski, Sergei Korolyov and Yuri Gagarin.

CANBERRA, June 6 (Xinhua) -- Australian beef is not to blame for a recent outbreak of E.coli in Japan, Meat and Livestock Australia confirmed on Monday.Twenty people have fallen ill in Japan's Toyama prefecture, with 15 of them infected with the O157 strain of E.coli after eating at a popular Korean-style barbecue restaurant chain, Gyukaka, on May 6.The operators of the restaurant chain, REINS International, said they suspected the bacterium might have been carried by beef imported from Australia.After conducting an investigation into the Japanese outbreak, regional manager for Meat and Livestock Australia, Melanie Brock, said testing shows Australian beef was not the source of the outbreak."The Toyama prefecture health authorities have confirmed following a thorough inspection that imported Australian beef was not the source of an incident of E.coli," Brock said in a statement on Monday."The authorities continue to investigate other food consumed by the affected customers."Brock said Australian beef has long been recognized by the Japanese trade and consumers for its strong safety record.Brock added that Australian beef for export to Japan is processed under the veterinary supervision of the Australian Quarantine and Inspection Service, and is recognized internationally as bearing a high hygienic standard.

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