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Foodborne Diseases

Foodborne illness is a common, distressing, and sometimes life-threatening problem for millions of people in the United States and around the world. Persons infected with foodborne organisms can remain symptom-free or can develop symptoms ranging from mild intestinal discomfort to severe dehydrating or bloody diarrhea and death.

Foodborne illness is also extremely costly; the estimated yearly cost of all foodborne diseases in this country is $5 to $6 billion in direct medical expenditures and lost productivity. Salmonella and Campylobacter infections alone account for $1 billion in direct and indirect medical costs.

The National Institute of Allergy and Infectious Diseases (NIAID), a component of the National Institutes of Health (NIH), collaborates with other research institutions to conduct and support basic, clinical, and applied research aimed at understanding, detecting, treating, and preventing foodborne diseases. Those described below are among the more common and serious.

References and Sources: Medline, Pubmed, National Institutes of Health.

last update: November 2008

This information is not intended to be a substitute for professional medical advice. You should not use this material to diagnose or treat a health condition or disease without consulting with your healthcare provider.
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