Foodborne Diseases

FDA Risk Factors chart As many as one in every three Americans is sickened annually by foodborne illness with overall hospitalization costs ranging up to $3 billion. Salmonella, campylobacter, E. coli 0157:H7 and listeria are the most common causes of tainted food.

In a report from CDC titled, Surveillance for Foodborne-Disease Outbreaks - United States, 1988-1992, it is clear that bacterial agents are the leading cause of laboratory-confirmed outbreaks and that the most frequent reason for the outbreaks is: improper holding temperatures (see graph).

"For each year from 1983 to 1987, the most commonly reported food-preparation practice that contributed to foodborne disease was improper storage or holding temperature." (Morbidity Mortality Weekly Report, Center for Disease Control Foodborne Disease Outbreaks)

The importance of having proper food safety measures in place is clear - choose a package that can deliver.