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Foodborne illness, also called food poisoning, is a serious national public health problem. Each year it causes an estimated 48 million people to get sick, 128,000 to be hospitalized, and 3,000 to die. For most people sickened by foodborne illness it is unpleasant and uncomfortable but not serious. For those who are hospitalized, however, it is a calamity, causing suffering for victims and worry for their families and friends. What perhaps makes it worse — especially when chronic illness or death is the result — is the sad fact that so much foodborne illness is preventable by taking simple everyday food safety steps.
These are the true stories of victims of severe cases of foodborne illness. These individuals survived, but it was not at all clear during their illnesses that they would.
Paul and Trissi, a woman pregnant with twins, develops a grave Listeria infection that threatens her life and the lives of her babies.
Rylee, as a nine-year-old, contracts an E. coli O157: H7 illness that attacks several of her vital organs and brings her close to death.
Diana, an older adult with a Salmonella infection, who because of the natural weakening of the immune system that comes with age, becomes dangerously ill.
Four short videos that explain how to practice everyday food safety when buying, preparing, and storing food.
Shopping Tips - What you should know about handling and selecting food products at the store.
Chill - Explains the importance of prompt refrigeration and why a refrigerator thermometer is good for your health.
Clean and Separate - What to clean, how to clean it, and why some foods need to be kept separate from others.
Serving and Storage - How keeping hot foods hot, cold foods cold, and storing leftovers properly helps keep food poisoning away.
Visit CFSAN’s Education Resource Library for access to nearly 300 downloads, print publications, and videos covering food safety, nutrition, cosmetic safety, dietary supplements, food defense, and industry guidance.