Food Poison Statistics
Statistic Verification
Source: Center for Disease Control
Research Date: October 5th, 2014

Food poisoning, also called foodborne illness, is illness caused by eating contaminated food. Infectious organisms — including bacteria, viruses and parasites — or their toxins are the most common causes of food poisoning. Infectious organisms or their toxins can contaminate food at any point of processing or production. Contamination can also occur at home if food is incorrectly handled or cooked. Food poisoning symptoms, which can start within hours of eating contaminated food, often include nausea, vomiting or diarrhea.

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Food Poison Statistics 
Annual number of food related illnesses in the US76 Million
Annual number of food related hospitalizations in the US325,000
Annual number of food related deaths in the US5.000
Number of annual deaths due to Salmonella, Listeria, and Toxoplasma1,800
Number of annual deaths due to unknown agents3,200
Foods with the highest chance of food poisoningRisk Index
Meat / Beef0.23
Poultry / Chicken / Turkey0.21
Dairy Products0.2
Eggs0.19
Salami / Hams0.14
Seafood0.13
Cooked Rice0.09
Cooked Pasta0.07
Salads / Coleslaw / Pasta Salad / Rice Salad0.05
Fruit Salads0.02

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