Did you know that the Big 6 foodborne illnesses cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths annually in the United States alone?
These alarming numbers highlight the critical importance of food safety.
Foodborne illnesses, resulting from consuming contaminated foods or beverages, can range from mild discomfort to severe, life-threatening conditions.
They affect everyone, but certain populations, including older adults, children, pregnant women, and those with weakened immune systems, are particularly vulnerable
Understanding the primary pathogens responsible for these illnesses and learning how to prevent them is essential for protecting your health and the health of your loved ones.
According to the CDC, foodborne illnesses account for around 3,000 deaths each year in the U.S.
This article will delve into the Big 6 foodborne illnesses, identifying the bacteria responsible for them and detailing their specific symptoms.
the big 6 foodborne pathogens are
Foodborne illnesses can be caused by various pathogens, but six major culprits are responsible for the majority of cases.
These pathogens include viruses, bacteria, and parasites, each leading to specific illnesses with unique symptoms.
Let’s take a closer look at each of these “Big 6” foodborne illnesses.
1. Norovirus
Norovirus is the leading cause of foodborne illness outbreaks in the U.S., causing an estimated 19 to 21 million cases annually.
This is due to a viral infection “Norovirus”
The symptoms of this infection are Nausea, vomiting, diarrhea, stomach pain, fever, and headache.
This is called also “Stomach flu” and it spreads rapidly, especially in close quarters such as cruise ships, schools, and nursing homes.
2. Salmonella
The pathogen responsible for this illness is a bacterium called “Non-typhoidal Salmonella”
It can also appear as diarrhea, fever, abdominal cramps, and vomiting.
Salmonella causes about 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the U.S. each year.
As we can see, this pathogen is life-threatening and causes many fatalities each year.
Commonly associated with raw poultry, eggs, and sometimes fruits and vegetables
Salmonella can cause severe illness, particularly in young children and the elderly because of the weak immune system.
3. Clostridium perfringens
Clostridium perfringens bacterium is responsible for this infection which affects 1 million American cases where the victim suffers from Diarrhea and abdominal cramps.
This time, no fever appears.
This bacterium is often found in large quantities of food that are prepared in advance and kept warm for long periods, such as buffets and catered events.
The reason might be the existence of these foods in the TDZ (temperature danger zone) for long periods.
The primary goal of hand washing is mechanically removing germs.
4. Campylobacter
This time Campylobacter jejuni is the criminal causing 1.5 million annual cases.
The symptoms are Diarrhea, fever, stomach cramps, nausea, and vomiting but here the diarrhea can be bloody.
Typically associated with raw or undercooked poultry, Campylobacter infections can lead to severe illness.
In rare cases, long-term health issues like Guillain-Barré syndrome can occur.
5. Escherichia coli Infection
Responsible Pathogen is Escherichia coli O157
Severe stomach cramps, diarrhea (often bloody), and vomiting can happen to 73,000 illnesses and cause the death of 60 persons per year.
The majority of deaths in this case are due to a medical complication called hemolytic uremic syndrome (HUS).
This severe illness can lead to kidney failure and death.
6. Listeria monocytogenes
Fever, muscle aches, headache, stiff neck, confusion, loss of balance, and convulsions.
This time the infected person can feel something different related to the muscles and balance.
Listeria is responsible for 260 deaths out of about 1,600 illnesses annually in the U.S.
Found in contaminated deli meats, unpasteurized dairy products, and refrigerated smoked seafood.
Individuals with weakened immune systems like pregnant women, newborns, and the elderly are more likely to be infected by Listeria.
Recently, in 2024 we already faced a Listeria outbreak in Michigan that was responsible for many deaths and other hospitalized cases
To learn how to avoid Listeria infection, read these 5 essential tips and practices.
Preventive Measures and Best Practices
Preventing foodborne illnesses requires a combination of proper hygiene, careful food handling, and informed decision-making.
By following these food safety preventive measures, you can significantly reduce the likelihood of encountering the Big 6 foodborne illnesses.
Personal Hygiene
Handwashing: Wash hands thoroughly with soap and water for at least 20 seconds before handling food, Here you can find exactly the correct order of steps for handwashing
Nail Hygiene: Keep fingernails short and clean to avoid trapping bacteria.
We can also improve the quality and safety of our food by following many other practices, check this post.
Food Handling and Preparation
Cooking Temperatures: Cook meat, poultry, and eggs to the appropriate temperatures to kill harmful bacteria.
Use a food thermometer to ensure the internal temperature reaches safe levels:
Avoid Cross-Contamination: Use separate color-coded cutting boards and utensils for raw meat, poultry, seafood, and eggs.
Food Storage
Refrigeration: Refrigerate perishable foods within two hours (one hour if the temperature is above 90°F or 32°C).
Set your refrigerator to 40°F (4°C) or below and your freezer to 0°F (-18°C) or below.
Avoid keeping your foods in the TDZ where bacterial activity is the highest.
Proper Placement: Store raw meat on the bottom shelf of the refrigerator to prevent juices from dripping onto other foods.
For more data about which storage practice could cause cross-contamination you can visit this post.
Cleaning and Sanitation
Kitchen Surfaces: Clean and sanitize kitchen countertops, cutting boards, and utensils regularly.
Use a solution of one tablespoon of unscented liquid chlorine bleach per gallon of water for sanitizing surfaces.
Educating and Training
Stay up to date: Keep up-to-date with food recalls and outbreaks by checking resources such as the CDC and FDA websites.
Food Safety Education: Educate your employee or your family members, especially children, about the importance of food safety practices.
Conclusion
Understanding and preventing the Big 6 foodborne illnesses is crucial for safeguarding your health and the health of your loved ones.
You need to avoid life-threatening illnesses, caused by pathogens like Norovirus, Salmonella, Clostridium perfringens, Campylobacter, E. coli O157
Remember, prevention is the best defense against foodborne illnesses.
By integrating these best practices into your daily routine, you can enjoy your meals with confidence and peace of mind.
Stay vigilant, stay informed, and stay healthy.
