What Are Common Foodborne Illnesses?

Foodborne illnesses, often called food poisoning, are a significant public health concern. According to the Centers for Disease Control and Prevention (CDC), approximately 48 million people in the United States experience foodborne illnesses annually. While most cases are mild, some can lead to severe complications requiring hospitalization.

“Cross-contamination and improper cooking, cooling and storage are some of the most common reasons for foodborne illnesses,” said Richard Doscher, RD, CDN, Director of Nutrition & Food Services at Good Samaritan University Hospital.

What causes foodborne illnesses?

Various pathogens cause foodborne illnesses, including:

• Bacteria (Salmonella, E. coli, Listeria)
• Viruses (Norovirus)
• Parasites
• Toxins

The following foods are most likely to cause foodborne illnesses:

• Raw or undercooked meats
• Raw poultry
• Unpasteurized dairy products
• Fresh fruits and vegetables
• Seafood
• Eggs

Who is at risk for foodborne illnesses?

“Anyone can get food poisoning, but certain people are at higher risk and can get more severe symptoms,” said Mr. Doscher.

Those at high risk for foodborne illnesses include:

• Young children
• Older adults
• People with weakened immune systems
• Pregnant women

What are common foodborne illnesses?

The most common types of foodborne pathogens are:

• Bacterial, including salmonella, listeria, and coli, campylobacter.
• Viruses, including norovirus.

Norovirus

Norovirus is the leading cause of foodborne illness from contaminated food or water in the U.S. It is found in contaminated food, especially raw produce or raw or undercooked shellfish. It is highly contagious and can easily spread from an infected person.

The most common symptoms of norovirus are nausea, vomiting, diarrhea and abdominal cramps. Other symptoms may include headache, mild fever and body aches. 

Symptoms typically occur within 12-48 hours.

Salmonella 

Also known as salmonellosis, salmonella is the second most common cause of foodborne illness in the U.S. and is the leading cause of hospitalization from foodborne pathogens. It can be found in beef, raw poultry, eggs, raw fruits and vegetables (especially when unwashed), and unpasteurized milk, juice or cheese.

The most common symptoms of salmonella are nausea, vomiting, diarrhea, abdominal cramps and fever.

Symptoms typically occur between six and 48 hours.

Campylobacter

Campylobacter is the most common bacterial cause of foodborne illness in the U.S. It is found in contaminated water, raw or undercooked poultry, and unpasteurized milk.

The most common symptoms of campylobacter are diarrhea or bloody diarrhea, abdominal cramps, fever and vomiting.

Symptoms typically occur between two and five days.

E. coli

E. coli is commonly found in contaminated water, raw fruits and vegetables (such as lettuce), uncooked ground beef, and unpasteurized milk and juice. It can also be caught from contact with animals or people.

The most common symptoms of E. coli are severe diarrhea or bloody diarrhea, abdominal cramps and vomiting.

Symptoms typically occur between one and eight days.

Listeria

Listeria monocytogenes (listeria) is rare but can cause severe symptoms. It is commonly found in deli meats and unpasteurized milk and cheese.

The most common symptoms of listeria are nausea, diarrhea, vomiting, fever and body aches.

Symptoms typically occur between nine and 48 hours.

Invasive listeriosis, which spreads beyond the gut, is a serious and potentially fatal type of listeria that requires immediate medical attention.

When should I seek care for foodborne illnesses?

Symptoms of mild cases of food poisoning typically improve after a few days.

“Before treating your symptoms at home, especially if you have symptoms like a fever or dehydration or are considered high risk, call your primary care physician,” said Mr. Doscher. “Your PCP can advise you on the best treatment and if you should visit an urgent care center or emergency room for immediate care.”

At-home treatments typically include:

• Staying hydrated, replenishing fluids with electrolytes
• Medicine to reduce fever (such as Tylenol)
• Eating a bland diet (such as broth)

How can I protect myself from foodborne illnesses?

“The CDC recommends four steps to prevent food poisoning: clean, separate, cook and chill,” said Mr. Doscher. “With these simple steps, you can reduce your risk of getting sick from contaminated food.”

Cook: Thoroughly cook foods, making sure they reach recommended internal temperatures.

Separate: Keep raw foods and cooked foods separate to avoid cross-contamination

Clean: Practice good hygiene. Frequently wash hands with soap when handling food. Clean utensils and any kitchen equipment used in food preparation. Clean and disinfect surfaces where the food touches—especially raw food.

Chill: Do not leave food out for an extended period of time, and store it at the correct temperatures.

Visit foodsafety.gov for more information about how to prevent food poisoning.

What does it mean if my food is recalled?

“If you bought a recalled food, discard it immediately,” said Mr. Doscher. “If it was already consumed, contact your primary care physician if you are not feeling well.”

If you receive a notice that you may have purchased a recalled product, follow the instructions and discard the item if it is part of the recall. If you consumed a recalled product, are not feeling well or are concerned about potentially becoming sick, call your physician, who can advise on symptoms to look for and when to seek treatment.

You can also visit the following government sites to check on recalls:

• U.S. Food & Drug Administration
• U.S. Department of Agriculture

Tips for Proper Food Handling

Mr. Doscher shares the following ways to help with food safety when grocery shopping, preparing and cooking food at home and storing food.

Grocery shopping safety tips

• Check “best by or sell by” dates and purchase items that have not expired or will expire before you eat them.
• Shop for nonperishable items first and perishable items last.
• Separate raw foods from other food items in the cart and when bagging.
• After shopping, store perishable items in an insulated tote bag, if possible, while traveling home, and make it a point to head straight home to unpack and store.

Preparing and cooking a meal

• Practice good hygiene, washing hands before and in between handling food.
• Never rinse poultry in the sink before preparing.
• Rinse fresh fruits and vegetables before preparing.
• Do not reuse cutting boards or kitchenware tools and appliances without adequately cleaning them between tasks.
• Do not consume undercooked meats, poultry and seafood.
• Use a thermometer to ensure food cooks at the correct temperatures. 

Storing food

• Store raw meats, poultry and seafood below ready-to-eat items like fruits, vegetables, deli meats or leftovers.
• Place highly perishable foods on a shelf, not the side door.
• Do not allow food to cool down before storing it under refrigeration. Store it immediately after eating.
• Do not store food uncovered.
• Label and date leftovers. Consume within three to four days at most.