Foodborne Illness
Foodborne illness (also known as food poisioning or foodborne disease) is caused by eating contaminated food. It causes an estimated 48 million illnesses (1 out of 6 Americans), 128,000 hospitalizations and 3,000 deaths each year in the United States. Common foodborne illness include salmonella, listeria and E.Coli. Symptoms of foodborne illness are similar to those of the flu (nausea, vomiting, diarrhea) so many people may not recognize that they are suffering from a case of foodborne illness.
Certain populations are more vulnerable to foodborne illness and can be at far greater risk of developing serious illness with serious long-term effects or even death if contracting food poisoning. Those high risk groups include infants, young children, pregnant women and their unborn babies, older adults, and people with weakened immune systems and chronic illnessincluding diabetes, kidney disease, those with HIV/AIDS and some cancer patients.
The Academy of Nutrition and Dietetics/ConAgra Foods Home Food Safety program reminds consumers that preventing foodborne illness begins with four simple tips:
- Wash Hands Often
- Keep Raw Foods and Ready-to-Eat Foods Separate
- Cook to Proper Temperatures
- Refrigerate Promptly Below 40° Fahrenheit or Below.
Additional Resources
Is It "The Flu" or Something You Ate
Home Food Safety Public Service Announcement (English and Spanish)
