Foodborne Illness: Prevention through Education
Foodborne illness, an underreported and preventable disease, is a public health and economic challenge affecting both general and at-risk populations. More than 200 known diseases are transmitted through food, the causes of which include organisms, such as viruses, bacteria, and parasites, as well as toxins and other substances. The signs and symptoms of foodborne illness range from mild gastrointestinal problems to serious life-threatening conditions affecting the liver, kidneys, and neurological system. In the United States alone, foodborne diseases have historically been estimated to cause illness in millions of Americans and thousands of deaths each year.
In 1998, the U.S. Food and Drug Administration's National Retail Food Team launched a long-term study investigating food preparation handling and practices most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Specifically, this study involves inspection of foodservice and retail food establishments in order to observe and document the occurrence "foodborne illness risk factors," such as food from unsafe sources, inadequate cooking, poor personal hygiene, and equipment contamination. The study is intended to continue through the year 2008.