“Salmon,” the fish-filled food popular in Asia, is an essential ingredient in many Asian cuisine, and that’s why its consumption has been increasing in China and elsewhere, said Andrew R. Shulman, a food scientist at Johns Hopkins University.
But there’s a lot of bad news.
“In terms of human health, salmonella infections are the No. 1 killer of young children,” Shulmans said.
“They’re the top killer in children under six, and there’s no cure for salmonellosis.
There are treatments that are effective, but they can’t cure the disease.”
A recent study in the journal Infection Control and Prevention examined salmonecosis rates among Americans between the ages of 15 and 64, comparing the rate of new cases to that of Americans between ages 15 and 65, and also to people living in the same zip code.
Among those between the two groups, there were almost 2.4 million new cases in 2015, nearly 10 times the 1.3 million cases that occurred between 1985 and 2010.
Those rates have remained roughly the same since then.
“We have a lot more cases than we did in the past,” said Dr. John L. Williams, an infectious disease expert at the University of Florida.
“The number of infections we have now are higher than we ever had before.”
In the United States, nearly three-quarters of all deaths in 2015 were linked to foodborne illness.
About 15 million Americans were hospitalized for illnesses related to food, according to the Centers for Disease Control and Preventive Services.
Many of those people were hospitalized in hospitals or nursing homes because of illness they contracted at home.
Some of those cases were treated at home, but others weren’t.
According to the CDC, the rate has been rising steadily in recent years.
For example, in 2011, there was 1.4 new cases of salmonecaemia per 100,000 Americans.
By 2016, that had risen to 1.9 per 100 of people, or a 25 percent increase.
And in 2015 there were 2.3 new cases per 100 people, an increase of 45 percent.
The number of new infections has been climbing steadily since the end of the cold snap and the peak in flu season in 2015.
And it’s a trend that’s continued into 2017, when the number of people who tested positive for salve-caused illnesses, or were hospitalized, rose by more than 1,000 percent.
“It is difficult to say that we are on the verge of a salmonecoepidemic,” Dr. James R. Smith, director of the CDC’s National Center for Emerging and Zoonotic Infectious Diseases, said in a statement last month.
“There’s a reason the number has been growing, and we can’t get ahead of it.
But, with the recent increase in the number and severity of outbreaks, it is becoming more likely that we will see some significant increase in salmone disease.”
What’s driving this uptick?
There are a number of factors, including changes in the supply chains of food production and consumption in China, India, and the United Kingdom, and increased use of antibiotic-resistant food.
Those trends, coupled with a rising number of cases and hospitalizations, have been blamed for exacerbating the spread of salve and foodborne illnesses.
“I think what’s been driving the rise in salve cases is the use of more antibiotics for people who are already sick,” said Kevin Smith, a microbiologist at the Johns Hopkins School of Public Health.
“What is happening is, people are eating more meat, they’re eating more antibiotics, and people are taking antibiotics, so the infections have spread.”
So why has the rise of salvo-like outbreaks accelerated in the U.S.?
The food industry is the largest single source of salvage and contamination in the United, according the CDC.
In fact, more than one-third of the salve sold in the country is imported.
And the U-Haul trucking industry accounts for more than 90 percent of all foodborne-illness cases in the nation.
According a report from the Institute for Agriculture and Trade Policy, there are about 4.6 million U-haul trucks in the continental U.P. That means the trucks that transport salve, and many other things, could be responsible for a lot.
But it’s not just salve.
The trucks also transport products like cheese, beef, and chicken, which are also important ingredients for many food products.
As food prices have risen, many consumers have switched to cheaper and more-healthy alternatives like produce, dairy, and other non-salt products, according a report by the Economic Policy Institute.
The report found that the prices of foods like food and beverages have gone up in recent decades, and in some cases, prices