Foodborne Illness

What It Means

Foodborne illness, commonly called food poisoning, refers to any illness caused by consuming food or beverages contaminated with harmful bacteria, viruses, parasites, chemicals, or toxins. The CDC estimates that each year in the United States, approximately 48 million people (1 in 6 Americans) get sick from foodborne illness, 128,000 are hospitalized, and 3,000 die. The most common pathogens responsible for foodborne illness include Norovirus (the leading cause of foodborne illness by number of cases), Salmonella (the leading cause of hospitalizations and deaths from foodborne illness), Clostridium perfringens, Campylobacter, and Staphylococcus aureus. Symptoms of foodborne illness vary depending on the pathogen but commonly include nausea, vomiting, diarrhea, abdominal pain, fever, and body aches. Onset can range from hours to days after consuming contaminated food. Most foodborne illnesses are mild and self-limiting, but certain populations face higher risk of severe or fatal outcomes: children under age 5, adults over 65, pregnant women, and individuals with weakened immune systems. Food recalls are a critical tool in preventing foodborne illness outbreaks from spreading. When contaminated products are identified, rapid recall action can remove them from the market before more consumers are exposed. The FDA, USDA, and CDC work together to investigate foodborne illness outbreaks, identify the source, and initiate recalls when necessary.