In recent years, there have been hundreds of food recalls reported annually and millions of incidents of foodborne illness in the U.S.
So what can be done? Here are the basics of foodborne illness and five proven tips to help reduce the risk of foodborne illness.
How Many Food Recalls Happen in the U.S. Each Year?
According to U.S. Food & Drug Administration (FDA) data, there are typically around 400-500 recalls each year.1 Additionally, the USDA's Food Safety and Inspection Service (FSIS) that oversees recalls related to meat, poultry, and egg products, typically reports between 50-150 recalls per year.2
Are Foodborne Illnesses Common and What Causes Them?
Related to these high number of recalls, foodborne illnesses are quite common and pose a significant public health concern.
The Centers for Disease Control and Prevention (CDC) estimates that 48 million people in the United States get sick from a foodborne illness each year.3 This translates to 1 in 6 Americans! Of these, approximately 128,000 people are hospitalized, and 3,000 die annually due to foodborne diseases.
Unlike other illnesses where one specific germ causes the disease (like COVID, strep throat, or RSV) there are many bacterial and viral pathogens that can potentially cause food poisoning. The most prevalent include norovirus (the most common cause of foodborne illness in many parts of the world), salmonella, campylobacter, E. coli, and listeria.
What is the Economic Impact of Foodborne Illnesses to Businesses?
Beyond the public health concerns, foodborne illnesses also have a significant economic impact. In 2018, the economic burden of the most common foodborne pathogens was about $17.6 billion, an increase of about $2 billion compared to 2013.4
Economic impacts can result from medical costs, lost productivity, food recalls, legal expenses, and regulatory non-compliance. Additionally, businesses that experience outbreaks may suffer damage to their reputation, leading to a loss of consumer trust and a subsequent decline in sales.
Are Certain Facilities at Higher Risk?
Yes, certain facilities are more at risk for foodborne illnesses due to factors such as the nature of their operations, the volume of food handled, and the people they serve (including vulnerable populations like children, elderly or individuals with compromised immunity).
Some examples include:
- Restaurants and cafeterias
- Food processing plants
- Institutional settings (schools, hospitals, nursing homes)
- Catering services and banquet halls
- Retail food establishments (grocery stores, delis, markets)
What are the Most Effective Preventive Measures for High-Risk Facilities?
By implementing strict food safety measures and regularly training staff, facilities can reduce the risk of foodborne illnesses and help ensure the safety of the food they serve.
Efforts to reduce the incidence of foodborne illnesses involve improvements in food safety practice, better surveillance and reporting systems, and education on proper food handling and hygiene.
5 Tips to Reduce Risk
- Provide Regular Training: Ensure all staff are properly trained in food safety protocols and regulations.
- Implement Strict Hygiene Practices: Enforce regular hand hygiene, use of gloves, and proper attire.
- Maintain Food Temperature Control: Ensure proper cooking, holding, and storage temperatures.
- Improve Surface Sanitation Procedures & Protocols: Implement regular cleaning and sanitizing of all food contact surfaces and equipment with EPA-approved products proven to kill key pathogens of concern. Read the label and ensure products are used as directed (including following product contact times) so germs are reduced. See our previous blog to discover surprising places where germs may be lurking in dining facilities.
- Implement Monitoring and Compliance: Make regular inspections and adhere to local health and food code regulations.
References
- U.S. Food & Drug Administration. Recalls, Market Withdrawals, & Safety Alerts. https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts. Accessed 07/29/2024.
- U.S. Department of Agriculture, Food Safety, and Inspection Service. Recalls & Public Health Alerts. https://www.fsis.usda.gov/recalls. Accessed 07/29/2024.
Centers for Disease Control and Prevention.
- Estimates of Foodborne Illness in the United States. https://www.cdc.gov/foodborneburden/estimates-overview.html#:~:text=CDC%20estimates%2048%20million%20people,year%20in%20the%20United%20States. Accessed 07/29/2024.
- U.S. Department of Agriculture, Economic Research Service. Cost Estimates of Foodborne Illnesses,. https://www.ers.usda.gov/data-products/cost-estimates-of-foodborne-illnesses/#:~:text=In%202018%20dollars%2C%20the%20economic,ERS%20estimate%20of%20%2415.5%20billion. Accessed 07/29/2024.