Every year there are about 48 million cases of foodborne illness in the US. That’s about one in six Americans. These illnesses result in about 128,000 hospitalizations and 3,000 deaths.
Foodborne illnesses are colloquially called food poisoning. There have been several serious outbreaks of foodborne illnesses in the US this year, including cyclospora (in iceberg lettuce), salmonella (in jalapenos and eggs), E. coli (in alfalfa sprouts) and listeria (in soft cheeses).
Many of these foodborne illnesses could have been avoided by practicing the Core Food Safety Principles. These principles are:
Clean: Personal and environmental hygiene is important. Wash hands, surfaces and kitchen utensils often. Rinse produce well.
Cross-contamination: Raw foods can spread germs to cooked foods. Keep raw meat, poultry, seafood, and eggs separate, away from prepared foods. This prevents cross-contamination.
Cook: Heat foods to the correct internal temperature, determined by a food thermometer. Many microbes and other parasites in raw foods are killed when heated to the correct temperature.
Chill: Refrigerate all perishable items promptly. Cold slows bacterial activity.
Together, these four principles are called the Four C’s.
The month of September has been designated Food Safety Education Month. The 2026 theme is “Everyone’s Table.” The focus is on safe food practices in all eating environments, from home dining rooms and school cafeterias to fast food drive-throughs and formal restaurant dining.
Food Safety Month is a great time to learn more about how to buy, store and prepare foods. You can find many educational resources here: https://www.fda.gov/food/consumers/food-safety-education-month.
