An estimated 48 million people get sick each year after eating contaminated food.  The Centers for Disease Control and Prevention says the national report card on food safety shows more needs to be done.

The rate of salmonella infections decreased by about nine percent in 2013 compared with the previous three years. Overall, the rate of foodborne illnesses has not changed that much.

Campylobacter infections, often linked to dairy products and chicken, have risen 13 percent since 2006-2008.  Vibrio infections, often linked to eating raw shellfish, were at the highest level ever recorded in 2013. Other foodborne infections haven't changed since 2006-2008 according to the CDC.

"Incidents of infection caused by nearly all the germs tracked was highest among either children ages less than five years or among older adults ages 65 years or older, " says Robert Tauxe, M.D., CDC Division of Foodborne, Waterborne and Environmental Diseases.

One in six Americans get sick each year from eating contaminated food. It is mainly from poultry and dairy.

Dr. Stephen Ostroff, Acting Chief Scientist with the U.S. Food and Drug Administration says, "We continue to have a lot of work ahead of us to begin to see the incidents of these foodborne diseases to decline."

New standards for cut-up poultry parts and plans to update poultry inspection are already in the works to increase the safety of chicken. Regulations aimed at making food safer have been proposed for many sectors of the food industry including produce farms, plants, importers and transporters of food.

Consumers can also take steps to keep food safe.  Cooking meat to the proper temperatures,  wash produce and prepare meat and fresh produce on different surfaces are all ways to prevent cross contamination.