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10 of the Worst Foodborne Illness Outbreaks in History
A foodborne illness outbreak is when two or more people experience a similar illness after ingesting a common meal or food. According to a report by the CDC, every 1 in 6 Americans is a victim of a foodborne illness annually, accounting for 3000 deaths and 128,000 hospitalizations. You can easily get food poisoning by consuming food with pathogens due to unsafe handling practices, contaminants that stay on food during the production process or as a result of being stored in dirty warehouses. Read on to learn about the worst foodborne illness outbreaks in the history of the United States.
What Is Listeria Monocytogenes Food Poisoning?
Still considered a rare infection by the US Food and Drug Administration (FDA), Listeria is the third most common cause of food poisoning fatalities in the United States. According to a report by the Centers for Disease Control and Prevention (CDC), 1600 people are infected by Listeria annually, out of which 260 die, making up 1 in 6 Americans. Listeria Monocytogenes is a germ that contaminates food and causes a serious infection in people of all ages, especially older adults, pregnant women, newborns, and people with weak immune systems. The foodborne illness can last from days to weeks, and the symptoms can vary from mild to severe, depending on the severity of the infection. Keep reading to learn more about Listeria Monocytogenes food poisoning.
Salmonella Infection: Outbreaks, Symptoms, Causes, and Treatment
Salmonellosis is a common foodborne illness caused by a group of bacteria called Salmonella. You get the infection by eating contaminated food products such as unpasteurized dairy, eggs, beef, and dirty vegetables and fruits or by handling pets, particularly reptiles and birds. Salmonella destroys the cells lining your intestine, making it difficult for your body to absorb water. This can cause typhoid-like fever, stomach pains, and diarrhea. Keep reading to learn about the causes, symptoms, and treatment of Salmonellosis.
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