Although most are preventable, foodborne illnesses continue to be a big problem in the United States. It seems as if every few months we hear about another food-borne illness outbreak, whether it is caused by the well-known culprits Salmonella and E. coli, or less familiar organisms like Listeria, or Vibrio. The CDC (U.S. Centers for Disease Control and Prevention) estimates that there are almost 50 million illnesses linked to foodborne illness annually.  Why are these outbreaks so common and how can you stay safe?

Food-borne illness, also referred to as food poisoning, results from eating food contaminated by infectious organisms and/or their toxins.  These infectious organisms can contaminate food throughout the production process: growing, harvesting, processing, storing, transporting or cooking.  For example, in the recent case of cantaloupes, contamination could have occurred at multiple points.  Their rough, porous skin is an ideal breeding ground for bacteria.  They grow on the ground where they are exposed to dirt, germs and possibly, animal feces; their crevices make thorough cleaning difficult and while cutting them, knives can transfer the bacteria to the inside flesh.

Symptoms of food poisoning can begin anywhere from hours to days or even weeks after consuming contaminated food.  Nausea, vomiting, diarrhea, abdominal pain/cramps and fever are the most common symptoms associated with food poisoning and last, on average, from one to ten days.  Treatment most often involves rehydration and antibiotics, depending on the type of bacteria.  People with immature or impaired immune systems, e.g. elderly, pregnant women, infants, and patients with chronic diseases, are at a greater risk of contracting a severe form of food poisoning requiring hospitalization.  You should seek medical attention if you: develop a fever of greater than 101.5°, have severe diarrhea for more than three days, have blood in your vomit or bowel movements, or have symptoms of severe dehydration.

9 Germs That Cause Food Poisoning

1. Norovirus: This pathogen is responsible for outbreaks of vomiting and diarrhea most famously known for occurring on cruise ships. In 2014, the CDC found that individuals are more likely to pick up the buy in a restaurant or cafeteria. This bacteria affects more than 19 million people per year. It's a highly contagious bacteria and symptoms show up within 60 hours. 

2. Salmonella: The strain of salmonella that causes the most illnesses today infects the ovaries of hens, leading to them laying contaminated eggs. It can be found in 1 out of every 8 chickens raised for meat, according to the USDA. 1.2 million Americans are affected by Salmonella. Avoid sunny-side-up and soft-boiled eggs. 

3. Botulism: Otherwise known as C. botulinum produces a neurotoxin that causes botulism which is a rare but severe type of food poisoning. This leads to respiratory failure and death. 10-30 outbreaks of this are reported each year and usually are traced to home-canned foods. Symptoms include double vision, slurred speech, difficulty swallowing and muscle weakness. 

3. E. coli: This bacteria naturally lives inside humans and animals and usually the bacteria is harmless. However, certain strains can highly damage the lining of your small intestine. Symptoms include bloody diarrhea, vomiting and severe stomach cramps. A 2015 report that examined 1,000 E. coli cases found that 80% were linked to vegetables or beef. Ground beef is a common source of infection because it contains meat from many cows—so order your burgers medium or well-done.

4. Campylobacter is a bacteria estimated for 1.3 million cases per year. This pathogen stems from unpasteurized dairy products but in most cases are linked to raw or undercooked meat or poultry. Be sure to cut raw meat on a separate cutting board, the key is to avoid cross contamination.

5. Listeria: Famously in the ice cream shop contamination, listeriosis can lead to women having a miscarriage or serious illness for their newborn. Anyone with a weakened immune system is at a higher risk for infection. Almost 1600 cases occur per year in America. Cold cuts and deli meats are a common source of bacteria because contamination may occur at the deli counter. 

6. Staph: Once this gets into our food, the bugs multiply and produce toxins that quickly trigger the classic symptoms of food poisoning even as quickly as an hour later. Homemade foods that don't require further cooking are at most risk. Think macaroni salad, sandwiches and bakery desserts like cream puffs. The key when handling these foods with your hands is to make sure you're working with clean hands. 

7. Clostridium perfringens may live in your intestine without doing any harm. But when you ingest large numbers of the toxin-producing bacteria, cramps and diarrhea strike with a vengeance for up to 24 hours. C. perfringens is one of the most frequent causes of food poisoning in the U.S. Outbreaks often occur in cafeterias and at catered events, because the bacteria’s spores can germinate in food that’s cooled or warmed at temperatures between 54 and 140 degrees F for long periods of time. To destroy C. perfringens on food that’s been sitting out or stored as leftovers, reheat it to 165 degrees F.

8. Shigella: This is a highly contagious group of bacteria spread throughout stool. The bug can be picked up due to food contamination by an infected person or on a produce grown in a few containing human sewage. This usually goes away on its own within 5-7 days, doctors can prescribe antibiotics for mild cases to speed up the process. Steaming hot foods are generally safe but when traveling in a developing country be sure to consume drinks in sealed containers.