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The top five bacteria that infect Americans through food are Norovirus, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus (Staph).
What is the foodborne illness?
Foodborne disease is a widespread, expensive, and occasionally fatal public health issue that is generally preventable.
What causes it?
The two most prevalent kinds of foodborne pathogens cause numerous outbreaks and individual episodes of sickness, including:
- Salmonella, Listeria, or E. coli are examples of bacteria.
- Viruses, such as hepatitis A and norovirus
What are the symptoms?
From relatively minor discomfort to really acute, life-threatening illness, symptoms can vary greatly.
Who is in danger?
A foodborne illness can affect anyone. However, some people are at a larger risk than others, including those who are pregnant, have young children, are elderly, or have weakened immune systems.
What proportion of food-related diseases are there in us?
Every year, according to the Centers for Disease Control and Prevention (CDC), there are approximately 48 million cases of foodborne disease.
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