The government's latest report on foodborne illness contains good news and bad news.

The Centers for Disease Control and Prevention tracks laboratory-confirmed infections for the most threatening foodborne diseases via its FoodNet tracking system. In the study, the agency compared infection rates from 2006 to 2008 with that of 2014.

The good news is that the infection rate for the most dangerous strain of E. coli, which accounted for 6 percent of all of the infections, dropped 32 percent between the two periods, an improvement that the agency attributes to better inspections in the beef industry.

Salmonella, still the most common cause of food poisoning, held steady along with Listeria, but Campylobacter crept up by 13 percent and Vibrio, a bacteria usually linked with eating raw oysters and seafood, shot up 52 percent. Vibrio can cause cholera and other infection types and accounts for an estimated 800,000 illnesses and 100 deaths per year.

Campylobacter poisoning has been linked to consumption of raw or underdone poultry, meat, and unpasteurized dairy.

The agency estimates about 3,000 people die in the U.S. from foodborne illness each year.

Read More:

• CDC Report Shows Vibrio, A Deadly Type Of Food Poisoning, Is On The Rise (Huffington Post)
• U.S. Making Headway Against Salmonella, E. coli: CDC (US News and World Report)
• FoodNet Data for 2014: E. Coli O157 Down, Mixed Results for Other Pathogens (Food Safety News)
• Preliminary Incidence and Trends of Infection with Pathogens Transmitted Commonly Through Food (CDC)