Foodborne illness is a gastrointestinal infection caused by eating foods that contain harmful bacteria, viruses, parasites or toxins.

According to estimates by the U.S. Centers for Disease Control and Prevention (CDC), approximately 76 million cases of foodborne illness occur each year in the United States. These cases result in an estimated 325,000 hospitalizations and 5,000 deaths a year.

More than 250 foodborne diseases have been identified. Some of the most common types of foodborne illnesses include Campylobacteriosis (caused by Campylobacter bacteria), Salmonellosis (caused by Salmonella bacteria) and Calicivirus (Norwalk-like virus).

Food can become contaminated in a variety of ways during production and preparation. For example, beef and poultry can become contaminated during slaughter.

The most common signs and symptoms of foodborne illness include nausea, vomiting, diarrhea and abdominal cramps.

Foodborne illnesses can be difficult to diagnose. Diagnosis typically begins with a physical examination which includes a medical history and a list of recent foods consumed. Some types of foodborne illnesses are diagnosed by analyzing stool under a microscrope to detect the presence of bacteria.

Most cases of foodborne illness are mild and can be treated at home by replacing lost fluids and electrolytes, which are necessary to maintain the body’s chemical balance. More serious cases may be treated in a hospital where patients are given fluids intravenously (through a vein).

Foodborne illness can be prevented in a variety of ways. For example, foods that may become contaminated, such as meats and milk, should be stored in the freezer or the coldest parts of the refrigerator. Washing hands before and after food preparation, establishing separate cutting boards for meat and vegetables and thoroughly cooking beef and chicken are other ways to prevent foodborne illness.