Foodborne illnesses are incredibly common and can affect anyone. According to the United States Department of Agriculture, 48 million cases of foodborne illness occur each year in the U.S. — and they cause about 3,000 deaths.
Some outbreaks are widespread enough to make the news, while others quietly sicken a few people. All are caused by some type of bacterium, parasite or toxin that contaminates a food and then causes illness in people who eat it. Careful storage, handling and cooking of risky foods can help you stay safe from foodborne illnesses.
What’s the difference between foodborne illness and food poisoning?
The terms “foodborne illness” and “food poisoning” are often used interchangeably, but they don’t mean exactly the same thing. Technically, food poisoning is one type of foodborne illness, but not all foodborne illnesses are food poisoning.
Food poisoning results from eating a food that contains a specific illness-causing toxin. One example is botulism. If you eat a food that’s contaminated with botulinum toxins, you may get the disease.
No matter what you call it, any type of foodborne illness can cause symptoms that range from unpleasant to life-threatening. Symptoms vary depending on the specific food and bacteria that made you sick, but common signs of foodborne illness include:
- Diarrhea
- Nausea
- Stomach pain and cramping
- Vomiting
Symptoms can start almost immediately after eating a contaminated food, or days (even weeks) later. And because people react differently to foodborne bacteria, you and a friend could eat the same meal but only one of you gets sick.
Certain groups — young children, older adults and anyone with a compromised immune system — are at higher risk of severe symptoms from a foodborne illness. Severe symptoms can lead to dehydration and other serious complications that require hospitalization.
What foods cause foodborne illnesses?
Illness-causing bacteria can find their way into a wide variety of both fresh and processed foods. Some of the more common illness-causing bacteria are Salmonella, E. coli, Listeria and Campylobacter.
The biggest food culprits for spreading these bacteria to humans include:
- Deli meats
- Eggs
- Raw fruits, vegetables or salad greens
- Raw or undercooked meat, poultry or seafood
- Uncooked flour
- Unpasteurized milk or cheese
How to prevent foodborne illness
You can’t see, smell or taste illness-causing bacteria in your food. And outbreaks sometimes occur in processed products (such as fruit juice or deli meats) that you have little control over. But when you’re preparing food at home, there are steps you can take to keep you and your family safe.
Food safety should always be a priority in your kitchen. Careful food prep, cooking and storage can prevent many cases of foodborne illness. Follow these basic food safety rules:
- Clean thoroughly: Wash hands before, during and after food prep. Keep kitchen surfaces — including counters and cutting boards — clean. And thoroughly wash any produce before eating it.
- Avoid cross-contamination: This is one of the easiest food safety mistakes to make. It happens when you do something such as chop raw chicken and then don’t thoroughly clean the cutting board and knife before using them to chop the veggies for your salad. Bacteria in the chicken can transfer to the vegetables you’re planning to eat raw. Also, remember not to reuse a plate that held raw meat for cooked meat.
- Pay attention to cooking temperatures: Undercooked meat, poultry or fish can make you sick. Learn the safe temperature for whatever you’re cooking and use a food thermometer to make sure you hit it.
- Store food safely: Get your food into the refrigerator or freezer promptly after returning home from the grocery store. Leftovers should also be stored as soon as possible after a meal. Leaving food at room temperature can provide a breeding ground for bacteria that may make you sick.
What to do if you get a foodborne illness
Luckily, most cases of foodborne illness resolve on their own after a few days of digestive discomfort. Focus on resting and staying hydrated.
If symptoms become severe — or last more than a few days — call your health care provider. Anyone experiencing signs of serious dehydration (dark urine, dizziness, confusion, lightheadedness) should seek care immediately.
If you think you may have gotten sick from a packaged food product or a restaurant meal, contact your local health department. Tracking illnesses helps agencies determine a food culprit and, if necessary, recall it.
