The Center for Foodborne Illness Research & Prevention is a national nonprofit organization dedicated to preventing foodborne illness through research, education, advocacy and service.
- According to the Centers for Disease Control and Prevention (CDC), 76 million are sickened, 325,000 are hospitalized and 5,000 die each year from foodborne illnesses.
- According to one USDA Economic Research Service (ERS) report , “Foodborne illnesses account for about 1 of every 100 U.S. hospitalizations and 1 of every 500 U.S. deaths.”
- The Food and Drug Administration (FDA) estimates 2 to 3 percent of foodborne illness victims develop secondary long-term medical complications resulting in over 1.5 million lingering health problems per year.
- In May 2001, the USDA’s Economic Research Service (ERS) estimated that Campylobacter, Salmonella, E. coli , Listeria Monocytogenes and Toxoplasma gondii cause $6.9 billion in medical costs, lost productivity and premature deaths each year in the United Sates.
- Children, the elderly, pregnant and post-partum women and individuals with compromised immune systems are at highest risk of developing complications from food-borne illness.
- In 2006, the United States population reached 300 million; it is expected that before 2040, the U.S. population will exceed 400 million. Coupled with that, there are new food safety challenges on the horizon – from the threat of bioterrorism to avian flu. Certainly, foodborne illness will remain a serious public health issue in the years to come.