Food poisoning is an infection or poisoning that people get from eating or touching contaminated food or water, or by being otherwise exposed to one of several harmful pathogens (bacteria, viruses, or parasites). It causes multiple symptoms including nausea, vomiting, abdominal cramps and diarrhea. According to the Centers for Disease Control and Prevention (CDC), food poisoning, also called, “foodborne illness,” affects 1 in 6 Americans each year. That means some 48 million Americans will become ill, with approximately 3,000 dying from the illness, this year.

Most people fully recover from food poisoning, but pregnant women and their unborn children, children younger than 5, the elderly and those with compromised immune systems are typically at greater risk for complications. Age group risk factors change slightly depending on the particular infection type.

Because the source of the infection is often related to poor food preparation practices, poor sanitation by food handlers, and other “farm to table” issues, food poisoning is viewed as a preventable public health issue.

There are many types of food poisoning, and more than 250 different foodborne diseases have been identified. New pathogens appear annually. While most of these diseases are the result of infections caused by bacteria or viruses, a few are straight poisonings (such as consuming poisonous mushrooms).

Most people fully recover from food poisoning, but pregnant women and their unborn children, children younger than 5, the elderly and those with compromised immune systems are typically at greater risk for complications. Age group risk factors change slightly depending on the particular infection type.

Because the source of the infection is often related to poor food preparation practices, poor sanitation by food handlers, and other “farm to table” issues, food poisoning is viewed as a preventable public health issue.

There are many types of food poisoning, and more than 250 different foodborne diseases have been identified. New pathogens appear annually. While most of these diseases are the result of infections caused by bacteria or viruses, a few are straight poisonings (such as consuming poisonous mushrooms).

Some of the most frequently seen infections in the US are: Norovirus, Salmonella, Campylobacter, Listeria, E.coli 0157, and Clostridium Perfringens.

• Norovirus is the most common infection that results in food poisoning, with some 20 million people each year being infected. It is very contagious and is usually passed from person to person as the source, usually through environmental surfaces (versus contact with food). Cruise ships, nursing homes and daycare facilities are often impacted by outbreaks of norovirus. Infected food workers using poor sanitation practices are responsible for an estimated 70% of reported norovirus outbreaks. Raw oysters can also be a source of norovirus due to sewage discharge into the ocean.
• Salmonella is among the infections causing the most hospitalizations and fatalities each year. Salmonella is a bacterium that is found in the intestines and feces of birds, reptiles (such as pet turtles) and mammals, including humans. Infection is usually associated with poor food preparation relating to contaminated eggs, poultry, meat, seafood and produce. In particular, the drippings from infected raw meat or poultry are often the source of infection. Raw eggs in homemade foods such as cookie dough, ice-cream and mayonnaise have also been identified as a source. There are about a million Salmonella illnesses in the US each year, although infections of Salmonella have been on the decrease in the past few years. Salmonella is most often found in North American and European countries.
• Campylobacter is bacteria that live in the intestines of perfectly healthy birds; most raw poultry has campylobacter on it. An infection is typically caused by eating or touching raw/undercooked poultry or juice drippings. Campylobacter is usually an individual or family infection versus an outbreak. It is the most commonly identified bacterial cause of diarrhea in the world. Campylobacter is very common in the developing world, so International travelers are at risk.
• Listeria is a bacterial infection, tied to the consumption of ready to eat packaged meats, hotdogs, soft cheeses and raw milk. Listeria, unlike most bacteria, can grow while refrigerated; so foods that are not typically cooked can contain the bacteria. The bacteria can be found in the intestines and feces of animals; as well as in the soil, water and in decaying vegetation. Most cases are individual or family versus an outbreak; however, in 2011 cantaloupe from a single farm became the deadliest US based foodborne disease outbreak in almost 90 years. Listeria is the 3rd leading cause of death due to food poisoning.
• E.coli 0157 is an infection that is most often caused by consuming or touching uncooked beef (especially ground beef), unpasteurized milk and fruit juices, and rawfruits and vegetables that have been infected. E.coli outbreaks are also found outside of the food chain; often in a day care center or health care facility, due to inadequate sanitation relating to employee hygiene, diapering, etc. The incidence rate of E.coli has been increasing in the past few years by some 16%.

• Clostridium Perfringens is a bacterium that is usually found on poultry and raw meat that has been contaminated by feces of infected animals, and sometimes by people. The bacterium produces a toxin in the intestines of people who are infected which causes illness. A million people a year are estimated to be diagnosed with clostridium perfringens. It is most often found in situations where a large amount of food is prepared and kept warm for long periods of time, such as at catered events, hospitals, school cafeterias and prisons. The bacteria grow very quickly, even on cooked meats, poultry and gravies, if left out at warm temperatures too long.
• Botulism, while not common, botulism is quite serious. It is most often found on surfaces of fruits and vegetables, and is often tied to poor home-based canning procedures. 1 in 5 households in the US do some form of canning. People canning fruits and vegetables at home may not have the necessary equipment or knowledge to adequately kill off existing bacteria. Botulism can be quite serious and cause neurological impairments (slurred speech, blurred vision) and even paralysis, as a neurotoxin is created from the infection. Botulism can also infect children under the age of one if they eat honey.

• Bacteria-related food poisoning peaks in summer months as more people are participating in outside activities; this typically means less food safety is being utilized, a few examples being:
  • Inadequate personal hygiene (no place to wash hands after going to the toilet, etc.)
  • Inadequate refrigeration
  • Lack of a thermostat for proper heating
  • Cross-contamination of foods (raw meat juices inadvertently touching vegetables due to shared utensils, plates, or surfaces)
  • Inadequate cooling of left-overs, especially in the summer heat
  • Bacteria grow faster in warm climates, as well as in humidity

For virus related food poisonings, such as norovirus, 80% of outbreaks occur between November and April, likely due to the increased proximity of people to each other during winter months; or, in the case of cruise ships, the close proximity of people to each other in general.