Learn how foodborne illness outbreaks are investigated. This video shows what FDA does to ensure the food supply is safe and how it identifies and removes food from the market that is causing people to get sick. It explains each step of the investigation and how CDC, FDA, and state public health laboratories work together to solve the mystery using science and modern technologies such as whole genome sequencing.

The CDC estimates that about 48 million people get sick each year from foodborne pathogens in the United States. Some of the more well-known causes of recent outbreaks include Salmonella, Listeria, E. coli, and Cyclospora. To reduce outbreaks of foodborne illness, we must remain focused on prevention. To speed up outbreak investigations, we must leverage new technologies to create a more traceable digital food system.

For more information about foodborne outbreaks, you can follow FDA on Twitter and sign up for food safety alerts at the FDA website.

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https://www.fda.gov/food/recalls-outbreaks-emergencies/outbreaks-foodborne-illness

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The term “foodborne illness” covers all illnesses that are caused by eating contaminated food and illness that’s brought on by allergic reactions to food.

“Food poisoning” is a specific type of foodborne illness that is connected to eating certain bacteria, such as e-coli, for example. The symptoms of food poisoning can last as little as an hour, or as long as several days. There are a few different symptoms including: Nausea, Stomach cramps or pain, Diarrhoea, Vomiting, and possibly a Fever

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VIDEO TRANSCRIPT:

The term foodborne illness covers all illnesses that are caused by eating contaminated food and illness that’s brought on by allergic reactions to food.

So the contaminants can be allergenic, biological, chemical or physical.

“Food poisoning” is a specific type of foodborne illness that is connected to eating certain bacteria such as e coli for example. The symptoms of food poisoning can last as little as an hour or as long as several days. There are a few different symptoms including; nausea, stomach cramps or pain, diarrhoea, vomiting and possibly a fever. And even though the healthiest of people can get food poisoning there are certain groups of people who are more at risk than others because they have weaker immune systems. This includes young children, the elderly, pregnant women and unborn babies and people who are already ill or recovering from an illness. For these groups especially food poisoning is very dangerous and can even be fatal.

There are also certain foods that are known as high risk, meaning they are more likely to cause food poisoning because they are the ideal place for harmful bacteria to multiply. High-risk foods are usually three things; moist, rich in protein and ready to eat. For example you need to keep a special eye on things like shellfish, pre-cooked meat such as chicken and ham, milk, eggs, and dairy, and foods that contain these ingredients like soft cheese, cream and mayonnaise.

High risk foods need to be handled and stored with particular care. They should also have a use-by date on the label.
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