From grocery stores and restaurants to our own kitchens, food safety is something that affects everyone, every day. Even with advances in regulation, outbreaks of foodborne illness continue to occur — from E. coli and Listeria to Salmonella and Campylobacter . Each year, the CDC estimates that roughly 48 million Americans get sick , 128,000 are hospitalized , and 3,000 die from foodborne diseases. These illnesses are almost always preventable, making food safety one of the most important — yet overlooked — aspects of public health.

The U.S. Department of Agriculture (USDA) and Food and Drug Administration (FDA) emphasize four simple but powerful rules:

The most frequent causes of foodborne illness include Salmonella , E. coli O157:H7 , Listeria monocytogenes , and Campylobacter . Each ca

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