What causes foodborne illness, and how can I avoid it?
First, let’s clarify some terms. Foodborne disease includes food poisoning, which is caused by eating harmful toxins and chemicals (e.g., poisonous mushrooms), and foodborne illness, which occurs when we consume food contaminated by bacteria or other infectious organisms (i.e., viruses and parasites). When it comes to nasty bugs we get from food, foodborne illness is the most recognized offender. Mild cases of foodborne illness causing symptoms for a couple of days are common. An estimated 76 million cases occur each year in the United States. However, more serious cases—most often affecting the very old or young and people with compromised immune systems—lead to an estimated 325,000 hospitalizations and 5,000 deaths each year (CDC 2005). The chief culprits of foodborne illness are Campylobacter (which live in the intestines of healthy birds); Salmonella (prevalent in bird, reptile, and mammal intestines); Escherichia coli (often found in cow feces); and Norwalk-like virus (most likely
