Tag: Foodborne disease

According to the World Health Organization, an estimated 600 million people fall ill each year after eating contaminated food. Mastering personal hygiene is a powerful and essential strategy to help prevent the spread of foodborne disease, protecting yourself, your family, and your community from illness.

According to the World Health Organization (WHO), pathogenic strains of *E. coli* are most often transmitted to humans through contaminated foods. The key question for consumers is, what is the most common food source for *E. coli* contamination, as this knowledge is vital for minimizing risk and practicing proper food safety.

According to the CDC, *Salmonella* causes more foodborne illnesses than any other bacteria, with over 75% of cases linked to seven food categories, including chicken, fruits, and seeded vegetables. While many associate *Salmonella* with poultry and eggs, understanding what are some other foods that are commonly contaminated with Salmonella is crucial for preventing infection.

According to the CDC, Salmonella causes more foodborne illnesses than any other bacteria, making it essential to know **what foods are high risk for Salmonella?** to protect your health. This comprehensive guide provides crucial information on identifying and safely handling these potentially contaminated foods.

According to the CDC, approximately 1 in 6 people in the United States experience foodborne illness each year, with *Staphylococcus aureus* (staph) being one of the leading bacterial causes. While staph is often harmlessly carried on the skin and in the nose, certain high-protein foods can become contaminated and cause severe, rapid-onset food poisoning if left at unsafe temperatures.