Foodborne illnesses continue to take a staggering toll on public health. The Centers for Disease Control and Prevention estimates that each year roughly 1 out of 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases.
6.5 million women get pregnant each year in the United States; these women are at more serious risk for foodborne illness. Foodborne illness can cause miscarriages, stillbirths, and health risks for the child after giving birth.
According to data collected by the Centers for Disease Control and Prevention (CDC), nearly half of all reported foodborne illnesses occur in children, with the majority of these cases occurring in children under 15 years of age. Children under the age of 5 are at particular risk for foodborne illness because they do not have fully developed immune systems, have a lower body weight, and produce less stomach acid.
For Kids & Teens
People over the age of 65 are at higher risk for foodborne illness because of slower immune response, gastrointestinal changes and more.
People with Compromised Immune Systems
Immunocompromised persons are at a higher risk because their immune system is less capable of fighting off bacteria and viruses.
People with Food Allergies
Food allergies are an abnormal reaction by the body to a certain type of food. Reactions range from mild to life-threatening. The eight most common food allergens are eggs, fish, milk, peanuts, shellfish, soy, tree nuts, and wheat.