Goal: Reduce foodborne illness.
About 1 in 6 people in the United States get foodborne illnesses every year.1 Healthy People 2030 focuses on preventing foodborne illnesses by improving food safety practices.
Many foodborne illnesses are caused by bacteria, like Campylobacter, E. coli, Listeria, and Salmonella. Each year in the United States, more than 100,000 people go to the hospital and 3,000 people die because of foodborne illnesses.1
But foodborne illnesses are preventable. Interventions in food production, processing, and storage can help prevent food from getting contaminated with bacteria. Teaching people to follow food safety practices when they’re preparing food — like washing hands and surfaces often — can also help prevent foodborne illnesses.
- 0 Target met or exceeded
- 1 Improving
- 2 Little or no detectable change
- 1 Getting worse
- 6 Baseline only
- 11 Developmental
- 0 Research
Centers for Disease Control and Prevention. (Oct. 2019). Foodborne Germs and Illness. Retrieved from https://www.cdc.gov/foodsafety/foodborne-germs.html