Foodborne Illness
Did you know...?
Foodborne illness is caused when contaminated foods and liquids are consumed.
According to the CDC, an estimated 76 million cases of foodborne illness occur in the United States each year.
Annually, over 300,000 hospitalizations and 5,000 deaths result from foodborne illness.
Foodborne illness costs the United States $35 billion each year in healthcare expenses and lost productivity.
Most cases of foodborne illness go unrecognized and unreported due to common symptoms that are perceived as the flu.
There are more than 250 recognized foodborne diseases. Foodborne pathogens are still emerging, and over 50% of all outbreaks are from unknown sources.
The most common foodborne infections are caused by the virus Norwalk and the bacteria Campylobacter, Salmonella and E. coli O157:H7.
Immediate symptoms of foodborne illness include high fever, vomiting, and diarrhea.
Studies link long term symptoms of high blood pressure, kidney failure and arthritis to foodborne disease.
Raw foods including poultry, meat, eggs, unpasturized milk, shellfish, fruits and vegetables are most often associated with foodborne illness.
Food can become contaminated at any time throughout its life cycle – farm to plate.
The number one cause of food borne illness is improper temperature. The number two cause is cross-contamination through improper hygiene.
The Federal Food and Drug Administration has 20 percent of the food safety budget but is responsible for checking 80 percent of the nation’s food supply.
To help prevent foodborne illness: CLEAN, COOK, SEPARATE, AND CHILL.
Foodborne illness is caused when contaminated foods and liquids are consumed.
According to the CDC, an estimated 76 million cases of foodborne illness occur in the United States each year.
Annually, over 300,000 hospitalizations and 5,000 deaths result from foodborne illness.
Foodborne illness costs the United States $35 billion each year in healthcare expenses and lost productivity.
Most cases of foodborne illness go unrecognized and unreported due to common symptoms that are perceived as the flu.
There are more than 250 recognized foodborne diseases. Foodborne pathogens are still emerging, and over 50% of all outbreaks are from unknown sources.
The most common foodborne infections are caused by the virus Norwalk and the bacteria Campylobacter, Salmonella and E. coli O157:H7.
Immediate symptoms of foodborne illness include high fever, vomiting, and diarrhea.
Studies link long term symptoms of high blood pressure, kidney failure and arthritis to foodborne disease.
Raw foods including poultry, meat, eggs, unpasturized milk, shellfish, fruits and vegetables are most often associated with foodborne illness.
Food can become contaminated at any time throughout its life cycle – farm to plate.
The number one cause of food borne illness is improper temperature. The number two cause is cross-contamination through improper hygiene.
The Federal Food and Drug Administration has 20 percent of the food safety budget but is responsible for checking 80 percent of the nation’s food supply.
To help prevent foodborne illness: CLEAN, COOK, SEPARATE, AND CHILL.
*Facts & Figures from the FDA & the CDC*
posted by meritech at
11:07 AM
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