What are 20 facts about a foodborne illness?

1.Foodborne illness is a major public health problem. The World Health Organization (WHO) estimates that 1 in 10 people worldwide fall ill from eating contaminated food each year.

2.Foodborne illness can cause a wide range of symptoms, including vomiting, diarrhea, fever, and abdominal pain. In some cases, foodborne illness can also lead to serious complications, such as dehydration and even death.

3.Foodborne illness is caused by a variety of microorganisms, including bacteria, viruses, and parasites. These microorganisms can contaminate food at any point during production, processing, or distribution.

4.Some foods are more likely to cause foodborne illness than others. High-risk foods include raw or undercooked meat, poultry, seafood, eggs, and dairy products.

5.Foodborne illness can be prevented by following safe food handling practices. These practices include washing hands thoroughly, cooking food to the proper temperature, and refrigerating perishable foods promptly.

6.Foodborne illness is a particular risk for vulnerable populations, such as young children, the elderly, and people with compromised immune systems.

7.Foodborne illness can have a significant economic impact. The WHO estimates that foodborne illness costs the global economy billions of dollars each year.

8.Foodborne illness is a global problem. No country is immune to the threat of foodborne illness.

9.Foodborne illness is a serious public health problem that requires a coordinated effort to prevent. This effort includes government agencies, food producers, and consumers.

10.Foodborne illness can be a very serious condition, and even lead to death in some cases.

11.Foodborne illness can be caused by a variety of pathogens, including bacteria, viruses, and parasites.

12.Symptoms of foodborne illness can vary depending on the pathogen involved, but may include fever, vomiting, diarrhea, abdominal pain, nausea, headache, and fatigue.

13.Foodborne illness can be spread through contaminated food, water, or contact with an infected person.

14.High-risk foods for foodborne illness include raw or undercooked meat, poultry, seafood, dairy products, and produce.

15.Foodborne illness can be prevented by properly washing your hands, cooking food to the proper temperature, avoiding cross-contamination, and keeping your kitchen clean.

16.People who are most at risk for foodborne illness include young children, the elderly, pregnant women, and people with weakened immune systems.

17.If you think you may have foodborne illness, it is important to see your doctor immediately.

18.Treatment for foodborne illness will vary depending on the pathogen involved.

19.Foodborne illness can be prevented by following safe food handling practices.

20.It is important to know the high risk groups and foods to ensure no food borne illnesses occur.