A large increase in foodborne salmonellosis was observed in the UK during the 1980s.
According to the Centers for Disease Control and Prevention, about one out of six Americans will come down with a foodborne illness each year, leading to 128,000 hospitalizations and 3,000 deaths.
Bad Bug Book - an introduction to foodborne pathogenic microorganisms and natural toxins.
Being aware of the guidelines for proper food handling, preparation and storage is more important than ever, as the incidences of foodborne diseases, illnesses and infections continue to rise.
Eggs, while high in iron, must be cooked thoroughly before eating to avoid the risk of foodborne illness.
Following guidelines for food safety helps prevent foodborne illness and disease, making your food much safer to eat.
Foodborne botulism is caused by ingestion of the botulinum neurotoxin, which is produced during growth of the organism in food.
Raw animal foods are one of the most common sources of foodborne illnesses.
Salmonella is the most frequent cause of foodborne illness, according to the USDA Food Safety and Inspection Service.
Strategies to reduce the number of poultry carrying foodborne pathogens could potentially decrease the number of human infections.
The following are general food safety guidelines that you should follow to reduce your chances of contracting a foodborne illness.
W. "CDC Issues recommendations for diagnosing, managing, and reporting foodborne illnesses."