Illness

• Every year, there are as many as 80 million cases of food-borne illness in the United States. Two of the most common food-borne illnesses stem from salmonella and E. coli bacteria, and can include symptoms such as bloody diarrhea, fever, abdominal cramping, anemia and kidney failure. Both of these originate in animals. E. coli usually spreads to humans after food or water has been contaminated with tiny amounts of cow feces.
  
  

Economic Toll

• Illnesses from food put a burden on our economy that spreads beyond the health effects and resultant absences from work. The United States Department of Agriculture estimates that the seven most common food-borne illnesses result in medical costs that range from $6.6 to $37.1 billion every year. The court system also spends time and money managing complaints and lawsuits about illnesses contracted from eating at restaurants.
  
  

High-Risk Groups

• There are several high-risk groups susceptible to specific food-borne illnesses. For example, pregnant women, the elderly, and persons with weakened immune systems need to be especially careful to avoid listeria. Listeria, a severe infection caused by undercooked animal products, can be found in soft cheeses, uncooked meats, sliced deli meats, alfalfa sprouts and unpasteurized juices.
  
  

Prevention at Home

• Frequently washing of cooking surfaces, including countertops, cutting boards and dishes, reduce the risk of illness. Using disposable wipes to clean surfaces is preferred, as bacteria can live in washcloths and other reusable cleaning supplies. Bacteria grow in moist areas, and it is important to keep everything sanitary and dry. Avoid cross contamination between uncooked meats and other foods. Raw meat is a carrier of many bacteria and potential illnesses.
  
  

Prevention at Restaurants

• It is impossible to take the same precautions in a restaurant that can be taken in the home. For this reason, local health departments inspect kitchen facilities thoroughly and regularly. The most effective prevention a restaurant patron can take is being judicious in determining where to eat. Pay attention to inspection reports to evaluate how clean and safe a particular restaurant is.
  
  The Center for Disease Control and Prevention recommends that customers request that meats be cooked thoroughly, and verify that egg dishes are made from pasteurized eggs.