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Foodborne Illnesses
The Centers for Disease Control and Prevention (CDC) estimates that each year 48 million people get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. The scope of illnesses caused by contaminated food is likely higher, as foodborne illness cases are not always reported.
What are foodborne illnesses?
Foodborne illnesses (sometimes called “food poisoning”) occur when people consume foods or water contaminated with bacteria, viruses, parasites, or chemicals such as toxins or metals. The germs or chemicals can then make people sick.
How can someone come into contact with foodborne illnesses?
A person can come into contact with foodborne illnesses by eating or drinking something that has germs in it. Germs can be introduced into food during preparation, growing, harvesting, processing, storing, or shipping. Certain foods you eat and activities you participate in can put you at greater risk of contracting foodborne illness. For more information, see CDC’s Safer Food Choices and Foods that Can Cause Food Poisoning.
What happens if someone gets sick from a foodborne illness?
Most infections with foodborne bacteria cause diarrhea, nausea, vomiting, fever, and stomach cramps. The most common germs that cause illnesses from food eaten in the United States are:
How likely are foodborne illnesses to kill someone?
Most food poisoning cases rarely result in death. Some people are more at risk for severe complications, such as those who are pregnant, young children, older adults, people in poor health, or those who have conditions that weaken the immune system. The most common germs that cause foodborne illnesses resulting in hospitalizations are:
What is the treatment for foodborne illnesses?
- People who are healthy typically recover with adequate hydration and often without medication. Treatment depends on evaluation from a health care provider who may prescribe or advise:
- Fluid replacement: Replacement of fluids and electrolytes is important to address dehydration from diarrhea. Severe dehydration may require a visit to the hospital, where fluids are replaced directly into the bloodstream.
- Antibiotics: A health care provider may prescribe antibiotics based on your symptoms, risk factors, and type of infection. Different types of foodborne illnesses may require different treatments. It is important to avoid taking antibiotics for illnesses caused by Shiga-toxin producing E.coli (STEC), as this increases the risk of developing hemolytic uremic syndrome (HUS).
- Some foodborne germs are or can become antimicrobial resistant. People infected with antimicrobial-resistant germs typically have more severe illness and fewer treatment options. Only take antibiotics prescribed to you by your health care provider. See IDPH’s Antimicrobial Stewardship page for more information.
- Some foodborne germs are or can become antimicrobial resistant. People infected with antimicrobial-resistant germs typically have more severe illness and fewer treatment options. Only take antibiotics prescribed to you by your health care provider. See IDPH’s Antimicrobial Stewardship page for more information.
Are there vaccines for foodborne illnesses?
No, there are no vaccines for these infections.
What should I do if I believe I have food poisoning?
If you think you or someone you know may have come into contact with foodborne germs, contact your health care provider immediately.
How can I help investigate foodborne illnesses?
- Information you share with the health department, including your food purchase history, will help determine next steps, such as an inspection, contacting others who are ill, and working with federal partners. This can help point to the source of illness to stop the spread of germs.
- Visit the CDC’s website to learn about how you can help solve foodborne outbreaks.
What conditions are reported to the Illinois Department of Public Health?
Reportable conditions in Illinois fall under the Control of Notifiable Diseases and Conditions Code. This code allows IDPH to collect information on diseases and conditions that help us detect, investigate, and prevent further and future risks to public health.
