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Over 5,000 people die annually from food poisoning in the US, with 76 million experiencing related symptoms. Common causes include Campylobacter, Salmonella, and E. coli, with green leafy vegetables, eggs, and tuna being high-risk foods. Warmer temperatures increase the likelihood of food poisoning, with infants and the elderly most at risk.
More than 5,000 people die each year from food poisoning in the United States. Another 76 million people a year experience nausea, vomiting and diarrhea from contaminated food: one in three people in the United States, or an average of one person every two seconds.
Learn more about food poisoning:
More than 200 known diseases are transmitted through food. The most common foodborne infections are Campylobacter, Salmonella and Escherichia coli, better known as E. coli. The foods most at risk are green leafy vegetables, eggs and tuna. In restaurants, food from the salad bar is the highest risk. Salsa and other foods produced in large quantities are also dangerous.
Food poisoning tends to occur more often in warmer temperatures, with late spring through late summer having the most reported cases.
Infants and the very elderly are at the highest risk of food poisoning. Newborns are susceptible to Salmonella from improperly sanitized hot bottles and juices. Older people tend to get food poisoning from using expired food and setting refrigerators to the wrong temperature.
