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CHEW ON THIS Illnesses caused by foodborne contaminants affect millions of Americans every year. Hundreds of thousands are hospitalized, miss work or even die. The result is a multibillion-dollar impact on the U.S. economy and healthcare industry. NO SMALL PROBLEM AND THE REAL KICKER? Most of these infections could be Nearly 20 percent of Americans are sickened each year by something they ate. Hundreds of thousands are hospitalized, and thousands die. prevented by simple safety precautions. 20% of Americans are sickened each year by something they ate Medical costs RELAGS etdeer-aie ERSTE HI
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Foodborne contaminants are a common form of preventable illness in the United States today. Annually, 48 millions Americans are sickened from a pathogen contained in something they ate. That is nearly...
20%, or 1 out of every 6 citizens. There are 128,000 hospitalizations due to food-related pathogens each year. 3,000 persons in the U.S. die each year due to foodborne illness. Anyone is susceptible to contracting these illnesses; however, pregnant women, older adults, and persons with chronic illnesses are at increased risk of becoming very sick. The economic impact of foodborne illnesses accounts for $77.7 billion, due to medical costs, productivity losses, and deaths.
A majority of reported outbreaks, 8 in every 10, originate from food prepared in commercial settings. The most common cause of acute gastroenteritis in the United States, Norovirus, is perpetuated by sick food handlers in 53% of all cases. Other sources of foodborne illness include bacteria such as Salmonella and E. coli, viruses, parasites, and chemicals. The most common symptoms of food poisoning include vomiting, diarrhea, abdominal pain, fever, or chills. More serious cases can affect the central nervous system, and include symptoms such as headache, tingling or numbness of the skin, blurred vision, weakness, dizzyness, or paralysis.
Simple precautions can reduce the risk of transmission of these illnesses. Wash hands before and during food preparation, and always wash hands after using the bathroom. Keep areas and tools involved in food preparation cleaned and sterilized. Implement proper heating and cooling standards in the cooking and storage of food. Use safe water to wash and cook food, and select food carefully to ensure quality.
Source
http://www.m...od-safety/Category
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