Foodborne illness, also known as food poisoning, occurs when contaminated or toxic food is consumed. According to the Centers for Disease Control and Prevention (CDC), an estimated 48 million people in the United States experience foodborne illness each year. Out of those, approximately 128,000 individuals require hospitalization, and 3,000 tragically lose their lives due to consuming contaminated food. There are various contaminants that can lead to foodborne illness, and the symptoms can vary as well. Understanding the causes and symptoms of food poisoning is crucial in identifying whether you are affected and taking necessary precautions to prevent it.
Bacteria: A Common Culprit of Food Poisoning
Bacteria plays a significant role in causing food poisoning, with pathogens such as salmonella, listeria, and E. coli posing potential dangers. As reported by the CDC, Salmonella alone infects around one million individuals annually, leading to approximately 19,000 hospitalizations and 380 deaths. Bacterial foodborne illnesses are typically caused by the consumption of certain problematic foods, including animal products that are either not fresh or not thoroughly cooked, vegetables that have not undergone proper washing and are contaminated with fecal matter from soil, and unpasteurized dairy products like soft cheese.
Foodborne Illness Caused by Viruses
Viruses are a common cause of food poisoning, with the norovirus being the leading culprit in the United States. This highly contagious virus is responsible for about 58% of all foodborne illnesses reported each year. The Centers for Disease Control and Prevention (CDC) estimates that approximately 19 million people contract the norovirus annually, resulting in around 71,000 hospitalizations and 800 deaths.
The norovirus can be transmitted through direct person-to-person contact or by consuming contaminated food. Typical symptoms of norovirus infection include vomiting and diarrhea, which usually last for 12 to 48 hours.
In addition to the norovirus, there are several other viruses that can be transmitted through food. These include sapovirus, rotavirus, astrovirus, and Hepatitis A.