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About Foodborne Illnesses

The Centers for Disease Control and Prevention (CDC) estimate that 76 million cases of foodborne illnesses, or food poisoning, occur every year in the United States. Foodborne illnesses are defined as toxic or infectious diseases caused by agents that enter the body through the ingestion of food. Every person is at risk of foodborne illness, regardless of their health, age, or social stature.

Bacterial pathogens are the leading cause of food poisoning in humans. Food may be contaminated with microorganisms such as E. coli, Salmonella, Listeria, Shigella, or Campylobacter. Other causes of food poisoning may include natural poisons, parasites, harmful chemical substances, or viruses such as Hepatitis A.

Food poisoning is characterized by a generally short incubation period of one week or less. The symptoms of foodborne illness vary, but usually include diarrhea, abdominal pain, nausea, vomiting, headache, and weakness. Fever is sometimes, but not always, exhibited in food poisoning victims. In more serious cases, life-threatening physical conditions may develop, resulting in permanent disability or even death. Those with weak immune systems such as pregnant women, young children, the elderly, and those with pre-existing medical conditions, are at particularly high risk for complications due to foodborne illness.

Food poisoning statistics:

• An average of 325,000 people are hospitalized each year as a result of foodborne illnesses. Approximately 5,000 of these food poisoning cases are fatal.
• Each year in the developing world, diarrheal illness from contaminated food and water causes 2 million deaths in young children.
• Fruits and vegetables account for 12% of food poisoning cases and 6% of the foodborne illnesses outbreaks in this country. Tomatoes, melons, lettuce, sprouts and green onions are primary culprits for contamination. Even produce which must be peeled before eaten are subject to bacterial contamination through cracks in the skin or rind.
• Outbreaks of food poisoning can occur anywhere in the world. It is estimated that for every case of food poisoning that is reported, 350 cases go unreported.
• Foodborne illness is more common during the warm summer months due to the fact that foodborne bacteria thrive in temperatures between 90 and 110 degrees Fahrenheit. They also multiply faster in humid environments.
• In the U.S., illnesses caused by foodborne contaminants are estimated to cost up to $35 billion annually in medical costs and lost productivity.

The safety of the food we eat has drawn attention as a national health dilemma. Despite notable advances in food processing and manufacturing, foodborne illnesses continue to be a significant – and growing - public health problem in the United States.

In response to increasing incidents of foodborne illness nationwide, organizations such as the Center for Disease Control and Prevention are taking strides to educate the public about the threat of foodborne illness, and to ensure that the food industry takes strides to protect consumers from food contamination.