Primary and Secondary Syphilis — United States, 2005–2013

MMWR My 9, 2014 V.63 N.18 P.402-406

Monica E. Patton, MD1, John R. Su, MD2, Robert Nelson, MPH2, Hillard Weinstock, MD2

1EIS officer, CDC; 2Division of Sexually Transmitted Disease Prevention, National Center for HIV/AIDS, Viral Hepatitis, STD, and TB Prevention, CDC (Corresponding author: Monica Patton, mepatton@cdc.gov, 404-718-8648) 

In 2013, based on data reported as of April 28, 2014, the rate of reported primary and secondary syphilis in the United States was 5.3 cases per 100,000 population, more than double the lowest-ever rate of 2.1 in 2000.

To characterize the recent epidemiology of syphilis in the United States, CDC analyzed data from the National Notifiable Diseases Surveillance System (NNDSS) for cases of primary and secondary syphilis diagnosed during 2005–2013 with a focus on states that reported the sex of sex partners during 2009–2012 to describe reported syphilis among gay, bisexual, and other men who have sex with men (collectively referred to as MSM).

During 2005–2013, primary and secondary syphilis rates increased among men of all ages and races/ethnicities across all regions of the United States.

Recent years have shown an accelerated increase in the number of cases, with the largest increases occurring among MSM. Among women, rates increased during 2005–2008 and decreased during 2009–2013, with different trends among different racial/ethnic groups.

Racial/ethnic disparities in reported syphilis persisted during 2005–2013, likely reflecting social determinants of health, such as socioeconomic status, that might contribute to the burden of syphilis in a community (1).

These findings underscore the need for continued syphilis prevention measures among MSM….

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http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6318a4.htm?s_cid=mm6318a4_w

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Candida spp. bloodstream infection: influence of antifungal treatment on outcome

J. Antimicrob. Chemother. (2010) 65(3): 562-568

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http://jac.oxfordjournals.org/content/65/3/562.full.pdf+html

 

Vital Signs: Foodborne Norovirus Outbreaks — United States, 2009–2012

MMWR June 3, 2014 V.63 Early Release P.1-5

Aron J. Hall, DVM, Mary E. Wikswo, MPH, Kimberly Pringle, MD, et al.

Division of Viral Diseases, National Center for Immunization and Respiratory Diseases, CDC; 2EIS officer, CDC; 3Division of Foodborne, Waterborne, and Environmental Diseases, National Center for Emerging and Zoonotic Diseases, CDC (Corresponding author: Aron J. Hall, ajhall@cdc.gov, 404-639-1869)

Norovirus causes an estimated one in 15 U.S. residents to become ill each year as well as 56,000–71,000 hospitalizations and 570–800 deaths, predominantly among young children and the elderly. CDC analyzed 2009–2012 data on suspected and confirmed norovirus outbreaks reported by state, local, and territorial health departments through the National Outbreak Reporting System (NORS) to characterize the epidemiology of foodborne norovirus outbreaks. This Vital Signs report summarizes that analysis.

Introduction

Norovirus is the leading cause of acute gastroenteritis and foodborne disease in the United States, causing an estimated one in 15 U.S. residents to become ill each year as well as 56,000–71,000 hospitalizations and 570–800 deaths, predominantly among young children and the elderly. Whereas noroviruses often spread through person-to-person contact, foodborne transmission can cause widespread exposures and presents important prevention opportunities.

Methods

CDC analyzed 2009–2012 data on suspected and confirmed norovirus outbreaks reported by state, local, and territorial health departments through the National Outbreak Reporting System (NORS) to characterize the epidemiology of foodborne norovirus outbreaks.

Results

During 2009–2012, a total of 1,008 foodborne norovirus outbreaks were reported to NORS, constituting 48% of all foodborne outbreaks with a single known cause. Outbreaks were reported by 43 states and occurred year round. Restaurants were the most common setting (64%) of food preparation reported in outbreaks. Of 520 outbreaks with factors contributing to contamination reported, food workers were implicated as the source in 70%. Of 324 outbreaks with an implicated food, most resulted from food contaminated during preparation (92%) and food consumed raw (75%). Specific food categories were implicated in only 67 outbreaks; the most frequently named were vegetable row crops (e.g., leafy vegetables) (30%), fruits (21%), and mollusks (19%).

Conclusions

Noroviruses are the leading cause of reported foodborne disease outbreaks and most often associated with contamination of food in restaurants during preparation by infected food workers.

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