Fast Facts

Illnesses & Outbreaks
 

• A foodborne illness occurs by eating contaminated food. ³
• Illnesses that are not part of outbreaks are called “sporadic.” ³
• Outbreaks contribute only a small proportion (less than 5 percent) of lab-confirmed foodborne illnesses.⁴
• A foodborne outbreak occurs when two or more people get the same illness after eating the same food.⁵
• Many outbreaks result from food being contaminated when it is prepared or served by a food worker with improperly washed hands.⁶

Impact on People
 

• Millions of foodborne illnesses occur each year in the United States, resulting in thousands of hospitalizations and deaths.⁷
• Reducing foodborne illness by 10% would keep 5 million Americans from getting sick each year.⁷
• Preventing a single fatal case of E. coli O157 infection would save an estimated $7 million. ⁷

Pathogens
 

• Pathogens are germs, such as bacteria, viruses, and parasites that can cause illness. ⁸
• More than 250 pathogens and toxins are known to cause foodborne illness. Nearly all of them can cause an outbreak.⁸
• Many types of pathogens, including bacteria, viruses, parasites, and chemicals and toxins cause foodborne illnesses. ⁹
• Norovirus and Salmonella are the top two pathogens responsible for foodborne illness and outbreaks.¹⁰

Food
 

• Many types of foods can become contaminated. Some foods that have been linked to outbreaks are eggs, fish and shellfish, meat, nuts, poultry, raw (unpasteurized) milk, and raw fruits and vegetables. ¹¹