According to the Centers for Disease Control and Prevention in 2012 an increasing proportion of Americans were made ill by foodborne pathogens. The CDC has linked foodborne illness to bacteria often found in uncooked poultry and in seafood from warm coastal waters.

By the year 2012 the percentage of people sickened by foodborne bacteria was 14% higher than it was between 2006 and 2008. The bacterium Campylobacter has attributed to the increase in illness.

Although campylobacter can sicken consumers of all ages, its effects are harsher on children under the age of five. When consumed by children it typically results in hospitalization.

Although the presence of bacteria has increased, according to a new review of outbreaks by the Center For Science In The Public Interest, in the last 10 years dangerous pathogens such as coli and Salmonella have decreased by more than 40%.

"Despite progress made by the industry and by food safety regulators, contaminated food is still causing too many illnesses, visits to the emergency room, and deaths," stated CSPI Food Safety Director Caroline Smith DeWaal." The director notes that foodborne illness is notoriously underreported and to make matters worse when reported there has been a decline in the extent as to which the cases that are reported are fully investigated.

In order to reduce your risk of foodborne illness you can follow helpful safety tips. To learn more information head over to the Centers for Disease Control and Prevention website.