Foodborne illness is very common, and usually completely preventable, occurrence in the United States. The Centers for Disease Control and Prevention (CDC) estimates that 76 million people suffer from food poisoning each year in the United States. Of that number, 325,000 are hospitalized and more than 5,000 die. In addition to this human injury, foodborne illness is costly. Some experts believe that food poisoning costs five to six billion dollars in direct medical expenses and lost productivity each year.

Foodborne illnesses are usually caused by eating food or drinking beverages that have been contaminated with bacteria, parasites, or viruses. Many bacteria are present on products when they are purchased or first prepared. Boneless chicken breasts and ground meat were obviously once par of live animals and if they were not properly slaughtered and cleaned, some bacteria may remain. The same is true for other raw meat, poultry, seafood, eggs, lettuce, spinach, tomatoes, sprouts, other vegetables and fruits. Further, clean food can become contaminated when handled with contaminated food or by food handlers with poor personal hygiene. Symptoms of foodborne illness vary. Symptoms of food poisoning range from an upset stomach to more serious symptoms such as diarrhea, fever, vomiting, abdominal cramps and dehydration. More serious complications can occur, however. Most foodborne infections are undiagnosed and unreported.

Foodborne illnesses are typically diagnosed by an examination of recently eaten food and from results of appropriate laboratory test. Appropriate diagnostic tests typically include examination of the feces. Treatment for mild cases of food poisoning includes antibiotics and increasing fluid intake. Sometimes hospitalization is required for nutritional and medical therapy.

Most cases of foodborne illnesses can be prevented. Proper cooking and processing of food kills bacteria and prevents the transmission of bacteria. Bacteria rapidly multiplies between 400^o Fahrenheit and 140^o Fahrenheit.