Each year an estimated 76 million Americans — about one in
four—become infected by what they eat. Approximately 325,000 are
hospitalized. More than 5,000 (14 a day) die. The true magnitude
of foodborne illness is likely to be much higher than even the
official estimates because most people do not seek medical
attention for its symptoms, such as abdominal cramps, vomiting,
and diarrhea. In April 2009 the U.S. Centers for Disease Control
and Prevention (CDC ) reported that progress in reducing
foodborne infections had stalled, pointing to gaps in the
existing food safety system and the need to develop improved
food safety practices as products move from the farm to the
table. The Pathogens Behind Foodborne Illness Foodborne disease
occurs when a susceptible host consumes contaminated foods or
beverages. Many different disease-causing
microorganisms—bacteria , and parasites—can taint foods and
liquids, each potentially associated with a different illness.
Raw foods of animal origin are the most likely to be cont