Foodborne disease in the United States is a major cause of economic burden, human suffering, and death. Each year an estimated 6.5 to 33 million people become ill from microorganisms and toxins in food, and an estimated 9,000 of these individuals die. A more precise estimate of the burden of illness is difficult to determine because of the sequence necessary for reporting illnesses to the authorities.
For many people, foodborne illness results in discomfort or lost time from the job. For some, especially preschool age children, the elderly, especially those in health care facilities and those with impaired immune systems, foodborne illness is more serious and may be life threatening. In addition, some foodborne disease may be followed by serious chronic illness, such as hemolytic uremic syndrome, Guillain-Barré syndrome, or reactive arthritis. The annual cost of foodborne illness in the United States is estimated to be between $7.7 and $23 billion.
Current epidemiologic data indicate that the most important foodborne diseases are caused by microbes, primarily Salmonella spp. Campylobacter jejuni, Listeria monocytogenes, and Escherichia coli O157:H7. In addition to the aforementioned microorganisms, Clostridium perfringens and Staphylococcus aureus remain troublesome, particularly in the area of food service, and Clostridium botulinum has recently been found in such unlikely foods as hazelnut yogurt, salsa, and cheese sauce. Meat and poultry products remain important sources of foodborne disease. These products may become contaminated during slaughter and processing and can lead to disease if they are undercooked or mishandled.
It is not scientifically, technologically, or legally possible to ensure a zero tolerance for all pathogens in the food supply. Risk reduction and prevention strategies at every point from farm to table are needed to control foodborne disease.