how often does food make us sick it’s
hard to tell since so many cases go
unreported and globalization of food
production makes it harder and harder to
track but we do know this at least one
in six Americans get sick from food
poisoning every year and while most of
them recover without any lasting effects
many end up hospitalized and some even
die these illnesses can originate at any
point from farm to table contaminated
water animals or equipment contain food
unhygienic conditions can allow
pathogens to grow improper temperatures
can cause food to spoil poor sanitation
can allow bacteria to multiply an even
carelessness in our own kitchens is a
risk take an e.coli outbreak in Germany
in 2011 nearly 3,000 people became sick
with diarrhea fever and vomiting 855
developed a more severe illness the
German government raced to find the
source of the outbreak and warned
consumers to be cautious of lettuce
tomatoes and cucumbers but 16 days later
officials reported that sprouts were the
real cause in the end 53 deaths and more
than 3,800 cases were reported affecting
15 countries preventing outbreaks like
these in the future may prove
challenging in the u.s. 80 percent of
foodborne illnesses are caused by
unknown pathogens but by monitoring the
risks in our food chain we all might
dine with a little more confidence
hard to tell since so many cases go
unreported and globalization of food
production makes it harder and harder to
track but we do know this at least one
in six Americans get sick from food
poisoning every year and while most of
them recover without any lasting effects
many end up hospitalized and some even
die these illnesses can originate at any
point from farm to table contaminated
water animals or equipment contain food
unhygienic conditions can allow
pathogens to grow improper temperatures
can cause food to spoil poor sanitation
can allow bacteria to multiply an even
carelessness in our own kitchens is a
risk take an e.coli outbreak in Germany
in 2011 nearly 3,000 people became sick
with diarrhea fever and vomiting 855
developed a more severe illness the
German government raced to find the
source of the outbreak and warned
consumers to be cautious of lettuce
tomatoes and cucumbers but 16 days later
officials reported that sprouts were the
real cause in the end 53 deaths and more
than 3,800 cases were reported affecting
15 countries preventing outbreaks like
these in the future may prove
challenging in the u.s. 80 percent of
foodborne illnesses are caused by
unknown pathogens but by monitoring the
risks in our food chain we all might
dine with a little more confidence
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