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Causes and Prevention of Foodborne Illness

Foodborne illness is caused by eating or drinking contaminated foods or beverages. According to the U.S. Department of Agriculture (USDA; 2006) and the Centers for Disease Control and Prevention (CDC; 2005), 76 million persons get sick, 325,000 are hospitalized, and 5,000 die annually from foodborne infection and illness in the United States. A century ago, typhoid fever, tuberculosis, and cholera were the common foodborne diseases (CDC, 2005). As a result of improvements in food safety (pasteurization of milk, safe canning, and disinfection of water), the food supply in the United States is among the safest in the world; nevertheless, food and beverages are still sources of bacteria and viruses that can cause foodborne illnesses, sometimes also referred to as food poisoning (CDC, 2005). The most commonly recognized foodborne infections are those caused by the bacteria Campylobacter jejuni, Salmonella, and Escherichia coli O157:H7 and by a group of viruses called Noroviruses (and other calciviruses; CDC, 2005). See Table 1 for a list of the major pathogens that cause foodborne illnesses.