Following good food safety guidelines can prevent the spread of foodborne diseases, a leading cause of illness and death in the U.S. How you store, prepare and cook food can eliminate some of the most serious risks of foodborne illnesses or food poisoning.
About 1 in every 6 Americans will come down with a foodborne disease in any given year, according to the Centers for Disease Control and Prevention.
There are an estimated 48 million cases of foodborne illnesses in the United States every year according to the CDC. Those cases result in more than 128,000 annual hospitalizations and 3,000 deaths.
Bacteria and viruses are the most common causes of food poisoning, which includes any illness or disease you may get from eating contaminated food. Food safety practices in the home address ways to stop or destroy these threats before you sit down at the table.
What Foods Are Most Likely To Cause Food Poisoning?
You can get food poisoning from any type of food. The CDC estimates that leafy vegetables cause more foodborne illnesses than any other type of food — about 22 percent of all cases. But poultry-related foodborne illnesses cause the most deaths — 19 percent. Dairy products rank second for both illnesses and deaths — about 14 and 10 percent respectively.
Foods Responsible for Most Foodborne Illnesses