Foodborne Illness News Continues to Spread

News of food-borne illnesses are making lots of headlines these days; second in public health concerns only perhaps to the H1N1 flu virus.  From discussions on Larry King Live and national product recalls to news reports of crippling illnesses suffered by consumers of tainted food products, a steady march of bad news has shown that the system needs some kind of change. 

76 Million Americans Suffer Foodborne Illnesses Every Year

300,000 Americans Require Hospitalization Every Year From Serious Foodborne Illnesses

5,000 American Die Every Year From Foodborne Illnesses

Undercooked ground beef is one of the most notorious culprits in food-borne illness and has managed to stay in the public eye ever since the 1994 E.Coli outbreak at some Jack in the Box restaurants killed four people and sickened many more. A story in the October 4, 2009 edition of the San Diego Union-Tribune confirmed that many meat processors are still producing contaminated meat products despite a federal ban.  According to the story, spot checks by USDA officials at 224 meat plants found that 55 of them were not even following their own safety plans!  Additionally, earlier this summer, contamination of some ground beef products led to the recall of meat in 41 states.  Commercially-grown vegetables aren’t immune, either.  Recently, the Center For Science in the Public Interest listed leafy greens as the most risky food product in terms of risk of outbreaks.

All of this suggests there is a serious and systemic problem in the way food is processed in the United States.  Change may be coming, but until that time, consider the following basic safety tips: (1) Always wash produce thoroughly; (2) Shop at farmer’s markets whenever possible; (3) Cook ground beef and other meats completely and request that restaurants do the same when you order.

More information on Food Poisoning and the Spread of Foodborne Illnesses