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
(and some foods) responsible for most foodborne illness: