Even though America has one of the safest food supplies in the world, the Centers for Disease Control and Prevention (CDC) estimates roughly 48 million Americans get sick from a foodborne illness each year, 128,000 are hospitalized, and 3,000 die. While foodborne illnesses are common, the good news is we can do a lot to prevent them.
Tiny Organisms, Big Problems
Pathogens such as Norovirus, Salmonella, E. Coli, and Listeria are too small for us to see, but can cause big problems when they get into the food supply. While the foodborne illnesses that result have sometimes led to death, they more commonly cause symptoms such as abdominal cramps, diarrhea, nausea, vomiting, fever, headache, fatigue, and dehydration.