Foodborne Illness

Foodborne illness (sometimes called "foodborne disease," "foodborne infection," or "food poisoning") is a common, costly—yet preventable—public health problem. CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.

5 Most common foodborne illness risk factors

1. Improper holding time and temperatures

2. Poor personal hygiene

3. Inadequate cooking

4. Contaminated equipment

5. Food from unsafe source


Germs (and some foods) responsible for most foodborne illness:

Germs   Food
Campylobacter Poultry 
E.coli Ground Beef
Listeria Deli meats, Unpasteurized diary
Salmonella Eggs, Poultry, Meat
Vibrio  Raw oysters
Norovius Many foods (sandwiches, salads)