{"id":18236,"date":"2020-01-08T06:59:01","date_gmt":"2020-01-08T12:59:01","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=18236"},"modified":"2020-03-06T17:24:07","modified_gmt":"2020-03-06T23:24:07","slug":"foodborne-illness-what-consumers-should-know","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/foodborne-illness-what-consumers-should-know\/","title":{"rendered":"Food Safety: What You Should Know"},"content":{"rendered":"
It is essential to understand what, why, and how foods can make you or your loved ones sick and the food safe principles and procedures to prevent foodborne illnesses.<\/p>\n
Foodborne illness (also called foodborne disease and informally referred to as food poisoning) refers to human sickness or disease caused by consuming food or beverages contaminated with harmful biological, chemical, or physical hazards.<\/p>\n
Foodborne illness is a common \u2013 yet preventable problem. Ensuring food safety is increasingly more important as food trends change along with the globalization of our food supply.<\/p>\n
The Centers for Disease Control and Prevention estimates that each year – 1 in 6 Americans (or 48 million people) become ill, 128,000 are hospitalized, and 3,000 die from contaminated food or beverages. [1]<\/p>\n
The CDC states that foodborne infections in the U.S. are most commonly caused by viruses (59%), bacteria (39%), and parasites (2%). [2]<\/p>\n
Among these pathogens (microorganisms that can produce disease), the top five that cause the most foodborne illnesses in the U.S. are: [3]<\/p>\n
Some other pathogens don\u2019t cause as many illnesses, but they are more likely to lead to hospitalization and fatal infections. They are:<\/p>\n
Knowing the economic burden of foodborne illness\u2014the impact on the welfare of all individuals in a society\u2014can help public health officials and food industry better mobilize food safety resources.<\/p>\n
In terms of economics costs, the USDA estimates that foodborne illnesses cost more than $15.6 billion each year<\/strong> (inpatient medical care, outpatient expenses, lost wages, and continued evaluation of foodborne infections). [4]<\/p>\n Foodborne illnesses can be categorized by the type of illness: [5]<\/p>\n A food hazard is any agent that has the potential to pose a threat to human health or cause illness. When a hazardous agent comes in contact with food – it causes food contamination.<\/p>\n Food hazards are generally classified by their sources:<\/p>\n Given the right conditions, millions of bacteria can grow on common, everyday foods. These conditions are:<\/p>\n High-risk foods<\/strong> are those that have ideal conditions for bacterial growth. This means they\u2019re usually:<\/p>\n Low-risk foods<\/strong> are those that don\u2019t have particularly good bacterial growth conditions. These foods are:<\/p>\n Foodborne illness can affect anyone who eats contaminated food. However, certain populations are more susceptible to becoming ill with a greater severity of illness. These groups include:<\/p>\n Most people with a foodborne illness get better without medical treatment, but people with severe symptoms should see their doctor.<\/p>\n These vulnerable groups should take extra precautions and avoid the following foods:<\/p>\n It is essential to understand what, why, and how foods can make you or your loved ones sick and the food safe principles and procedures to prevent foodborne illnesses.<\/p>\n September is National Food Safety Education Month – a time to raise awareness about food safety and the importance of following safe principles and procedures to prevent foodborne illness.<\/p>\n <\/p>\n [1] Centers for Disease Control and Prevention (CDC). Estimates of Foodborne Illness in the United States. Retrieved June 10, 2019, from Centers for Disease Control and Prevention (CDC). Attribution of Foodborne Illness: Findings. Retrieved June 10, 2019, from [2] [3] Centers for Disease Control and Prevention (CDC). Study: Attribution of Foodborne Illness in the U.S. 1998-2008. Retrieved June 1, 2019, from [4] United States Department of Agriculture (USDA) – Economic Research Center (ERS). Cost Estimates of Foodborne Illnesses. Retrieved June 1, 2019, from [5] U.S. Department of Health and Human Services. National Institute of Diabetes and Digestive and Kidney Diseases. Foodborne Illnesses. Retrieved May 10, 2019, from Minnesota Department of Health. Causes and Symptoms of Foodborne Illness. Retrieved June 10, 2019, from Wikipedia contributors. (2019, June 23). Foodborne illness. In Wikipedia, The Free Encyclopedia. Retrieved July 7, 2019, from National Capital Poison Center. Food Poisoning. Retrieved July 7, 2019, fromWhat are the types of foodborne illness?<\/h3>\n
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Food Hazards<\/h3>\n
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Bacteria Growth and Food<\/h3>\n
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High Risk\/Low Risk Foods for Bacterial Growth<\/h3>\n
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Symptoms of Foodborne Illness<\/h3>\n
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At Risk Groups for Foodborne Illness<\/h3>\n
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Summary<\/h3>\n
References<\/h3>\n
\nCenters for Disease Control and Prevention (CDC). Burden of Foodborne Illness: Findings. Retrieved June 10, 2019, from
\nhttps:\/\/www.cdc.gov\/foodborneburden\/2011-foodborne-estimates.html<\/a><\/p>\n
\nhttps:\/\/www.cdc.gov\/foodborneburden\/index.html<\/a><\/p>\n
\nhttps:\/\/www.cdc.gov\/foodborneburden\/attribution\/attribution-1998-2008.html<\/a><\/p>\n
\nEmerging Infectious Diseases – January 2011; Vol 17 (1), pp. 7-20. Retrieved June 10, 2019, from
\nhttps:\/\/wwwnc.cdc.gov\/eid\/content\/17\/1\/pdfs\/v17-n1.pdf<\/a><\/p>\n
\nCenters for Disease Control and Prevention (CDC). Foodborne Illnesses and Germs. Retrieved June 1, 2019, from
\nhttps:\/\/www.cdc.gov\/foodsafety\/foodborne-germs.html<\/a><\/p>\n
\nhttps:\/\/www.cdc.gov\/foodborneburden\/attribution\/attribution-1998-2008.html<\/a><\/p>\n
\nUnited States Department of Agriculture (USDA) – Economic Research Center (ERS). Quantifying the Impacts of Foodborne Illnesses. Retrieved June 1, 2019, from
\nhttps:\/\/www.ers.usda.gov\/amber-waves\/2015\/september\/quantifying-the-impacts-of-foodborne-illnesses\/<\/a><\/p>\n
\nhttps:\/\/www.ers.usda.gov\/data-products\/cost-estimates-of-foodborne-illnesses\/<\/a><\/p>\n
\nUniversity of Nebraska-Lincoln. Institute of Agriculture and natural Resources. Food Poisoning (Foodborne Illness). Retrieved 23:38, July 7, 2019, from
\nhttps:\/\/food.unl.edu\/food-poisoning-foodborne-illness<\/a><\/p>\n
\nhttps:\/\/www.niddk.nih.gov\/health-information\/digestive-diseases\/foodborne-illnesses<\/a><\/p>\n
\nhttps:\/\/www.health.state.mn.us\/diseases\/foodborne\/basics.html<\/a><\/p>\n
\nhttps:\/\/en.wikipedia.org\/w\/index.php?title=Foodborne_illness&oldid=903114088<\/a><\/p>\n
\nhttps:\/\/www.poison.org\/articles\/2013-apr\/food-poisoning<\/a><\/p>\n