Foodborne Disease
Overview
Quick Facts about Foodborne Illness
- The Centers for Disease Control estimates that 48 million people get sick from a foodborne illness in the United States each year, resulting in 128,000 hospitalizations and 3,000 deaths.
- Nearly one in nine people around the world will become ill each year from eating contaminated food, according to the World Health Organization.
- There are roughly 800 foodborne illness outbreaks in the United States each year. Among outbreaks investigated between 2014-2022, food prepared at restaurants was implicated in approximately 60% of outbreaks.
- A 2023 study of foodborne illness in retail food establishments found that contamination of food by ill or infectious food workers contributed to about 40% of foodborne outbreaks investigated between 2017-2019.
Foodborne diseases are illnesses that are often acquired from ingesting food or beverages contaminated with pathogens that include certain bacteria, viruses, parasites and toxins. Many foodborne illnesses are also communicable, meaning they can be passed from person to person and can spread through the fecal-oral route, or by contact with contaminated surfaces or infectious saliva. Workers who have contact with livestock or food products have an increased risk of exposure to, and illness from, foodborne pathogens and can spread disease to others.
Symptoms can range from mild stomach upset to life-threatening disease and organ failure.
Workers at higher risk of exposure to foodborne pathogens include:
- Ranch and livestock workers, including veterinary staff
- Agricultural workers including harvesters and pickers
- Meat, poultry, dairy, and seafood processors
- Restaurant staff (cooks, servers, bussers, etc.)
- Retail food vendors (butchers, bakers, delicatessen workers, etc.)
- Healthcare workers, especially in hospitals and nursing homes
- Workers in congregate settings (cruise ships, childcare centers and schools, etc.)
- Workers who are provided meals at the worksite
- Laboratory workers who culture foodborne pathogens
Background
Provides the Background information for foodborne disease.
Standards
Foodborne disease is addressed in specific OSHA standards for general industry and construction.
Control and Prevention
Provides information on control and prevention for foodborne disease.
Additional Resources
Provides links and references to additional resources related to foodborne disease.