Almost everyone has experienced foodborne illness, usually called “food poisoning.” Often these illnesses are merely uncomfortable and inconvenient and do not require medical care. However, some are more serious and can lead to hospitalization or death.
Changes in the way food is processed and distributed, international markets, and consumer demand have altered our food supply. Today, food may reach the table through long chains of production, packaging and transportation, which provides many opportunities for contamination. All these factors increase the risk for foodborne illness.
Although large disease outbreaks associated with restaurants generally get more public attention, it is just as easy for foodborne illness to occur at home. If food is handled and prepared safely, most of these illnesses can be avoided.
Find out what you can do to keep food safe