This Is The Most Common Cause Of Food Poisoning In America And How To Avoid It
In January 2024, individuals across 22 states faced a challenging start to the year after they fell ill with salmonella from charcuterie meats. Such foodborne illness outbreaks garner widespread attention due to national headlines, necessitating food recalls, hospitalizations, and tragically, even fatalities.
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The Centers for Disease Control and Prevention (CDC) estimates that approximately 1 in 6 Americans will experience a foodborne illness this year. Among the projected 48 million cases, the majority will result in mild symptoms, yet 128,000 individuals will require hospitalization, 3,000 will lose their lives, according to the CDC.
FoodReady analyzed data from the CDC's National Outbreak Reporting System to investigate foodborne illness outbreaks spanning the last twenty years. For an incident to qualify as an outbreak, it requires two or more individuals falling ill from the same food source.
The leading culprits behind foodborne illnesses are norovirus, salmonella, and E. coli. According to the CDC, norovirus is the most frequent cause, accounting for 62% of reported cases between 1998 and 2021. This highly contagious virus spreads through contact with surfaces contaminated by feces or vomit particles, as well as through the consumption of food grown in polluted water.
Salmonella, responsible for approximately one million cases annually, often contaminates food. Between 1998 and 2021, nearly 34% of cases required hospitalization. While the bacteria can be found in various foods such as flour and peanut butter, it's most prevalent in raw and undercooked meat and poultry, particularly chicken.
Certain strains of E. coli naturally inhabit the intestinal tract and assist in digestion, but specific variants can cause illnesses. These strains can be found in contaminated raw vegetables, undercooked meat, and unpasteurized beverages. Although E. coli accounts for only 2% of reported cases between 1998 and 2021, it possesses a nearly threefold higher fatality rate compared to norovirus.
Dr. Slim Dinsdale, a prominent figure in food microbiology and food safety, served as a key expert witness in legal cases related to food safety. Leveraging his expertise, he offers insights into the specific concerns surrounding food poisoning and provides guidance on safeguarding ourselves against it.
During winter, oysters should be avoided due to increased norovirus risk, likely attributed to indoor interactions and untreated waterways contamination.
Chicken liver pate, particularly if undercooked, is linked to campylobacter outbreaks, while undercooked beef, such as burgers, may harbor E. coli O157.
Careful handling is essential, including thorough cooking and hygiene practices.
Regarding eggs, caution should be exercised with undercooked poultry, non-UK eggs, and pork products to prevent bacterial growth and subsequent infection.
