Each year in the U.S. 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths can be traced to foodborne pathogens. The Partnership for Food Safety Education provides educational resources and tools for free download and use by public health educators, teachers, dietitians, family, and consumer sciences educators to learn more about foodborne illness.  Foodborne illness costs Americans billions of dollars each year and serves as a constant challenge for consumers, researchers, government, and industry.

The Food and Drug Administration estimates that two to three percent of all foodborne illnesses lead to serious secondary long-term illnesses. For example, certain strains of E.coli can cause kidney failure in young children and infants; Salmonella can lead to reactive arthritis and serious infections; Listeria can cause meningitis and stillbirths; and Campylobacter may be the most common precipitating factor for a debilitating disease, Guillain-Barre syndrome. For more information on foodborne illness, visit the CDC website.

Shelley Feist explains how we can keep ourselves and our family safe from foodborne illness in this episode of Living Well with Robin Stoloff - The Podcast.

Shelley Feist - Partnership for Food Safety Education