food poison statistics

Food Poison Statistics

Food Poison Statistics Data
Annual number of food related illnesses in the US 76 Million
Annual number of food related hospitalizations in the US 325,000
Annual number of food related deaths in the US 5.000
Number of annual deaths due to Salmonella, Listeria, and Toxoplasma 1,800
Number of annual deaths due to unknown agents 3,200
Foods with the highest chance of food poisoning Risk Index
Meat / Beef 0.23
Poultry / Chicken / Turkey 0.21
Dairy Products 0.2
Eggs 0.19
Salami / Hams 0.14
Seafood 0.13
Cooked Rice 0.09
Cooked Pasta 0.07
Salads / Coleslaw / Pasta Salad / Rice Salad 0.05
Fruit Salads 0.02

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.

Statistic Verification
Source: Center for Disease Control
Research Date: February 17th, 2016

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