{"meta":{"status":200,"messages":[],"pagination":{"max":1,"offset":0,"count":1,"total":1,"pageNum":1,"totalPages":1,"sort":null,"currentUrl":"https://api.digitalmedia.hhs.gov/api/v2/resources/media.json?offset=0&max=1&ignoreHiddenMedia=1&format=json&id=862&newUrlBase=http://www.cdc.gov/Features/dsfoodnet2012","nextUrl":null,"previousUrl":null}},"results":[{"content":"\n

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Trends in Foodborne Illness in the United States, 2012

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$\"Graphic:$ Figure 1. Changes in incidence of laboratory-confirmed bacterial infections, United States, 2012 compared with 2006\u20132008

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Campylobacter increased by 14%.
Listeria decreased by 6%. (not statistically significant)
Salmonella increased by 3%. (not statistically significant)
Shigella decreased by 13%. (not statistically significant)
TEC O157 (Shiga toxin-producing Escherichia coli) decreased by 10%. (not statistically significant)
Vibrio increased by 43%.
Yersinia decreased by 6%. (not statistically significant)

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Syndicated Content Details:
Source URL: http://www.cdc.gov/Features/dsfoodnet2012/figure1.html
Source Agency: Centers for Disease Control and Prevention (CDC)
Captured Date: 2014-02-01 02:20:19.0

","description":"Documenting trends\u2014which illnesses are decreasing and increasing\u2014is essential for monitoring our progress in reducing foodborne illness.","id":862,"mediaType":"Html","name":"Trends in Foodborne Illness in the United States, 2012 - Bar Graph - CDC Features","sourceUrl":"http://www.cdc.gov/Features/dsfoodnet2012/figure1.html"}]}