Food Borne Illnesses

Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians MMWR. January 26, 2001 / 50(RR02);1-69

Foodborne illness is a serious public health problem. The Centers for Disease Control and Prevention (CDC) estimates that each year 76 million people get sick, more than 300,000 are hospitalized, and 5,000 Americans die as a result of foodborne illnesses, primarily the very young, elderly, and the immunocompromised. Recent changes in human demographics and food preferences, changes in food production and distribution systems, microbial adaptation, and lack of support for public health resources and infrastructure have led to the emergence of novel as well as traditional foodborne diseases. With increasing travel and trade opportunities, it is not surprising that the risk of contracting and spreading a foodborne illness now exists locally, regionally, and even globally.