Foodborne outbreaks affect millions of people every year. Recent events have shown how quickly they can happen, making it essential to learn more about them and how to stay safe. Proper storage and reheating of food play a key role in reducing risks, as explained in this guide on how long leftovers last.
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🥜 In a Nutshell
- Millions of Americans face foodborne illnesses every year, with outbreaks tied to common foods like onions and eggs making headlines. I wanted to explore why these outbreaks happen and how we can stay safe in our kitchens.
- Using CDC data from 1998–2022, I uncovered trends like seasonal peaks in foodborne pathogens (e.g., Norovirus in winter, Salmonella in summer) and the foods most linked to outbreaks, such as meat and salads. Real cases, like a 2022 norovirus outbreak from a food handler, show how hygiene plays a crucial role to avoid serving or eating contaminated food.
- In this post, I share practical advice from trusted sources like the CDC and USDA—covering everything from proper food storage and cooking temperatures to staying informed about recalls—to help you reduce risks and improve food safety at home.
⚠️ Recent Outbreaks and Analysis Overview
In the last few months, foodborne outbreaks have been in the spotlight. For example, in October 2024, onions were linked to an E. coli outbreak, resulting in multiple cases nationwide. A month later, organic carrots caused another E. coli scare. In September, a Salmonella outbreak tied to eggs also made headlines. These cases remind us how easily contaminated food can spread illnesses.
According to the CDC, about 48 million people in the U.S. get sick from contaminated food every year. Alongside the health impact, foodborne illnesses contribute to significant economic losses each year, from medical expenses to reduced productivity.
To better understand these outbreaks, I analyzed thousands of reports from the CDC's National Outbreak Reporting System (NORS) spanning 1998 to 2022. The analysis focused on foodborne transmission, excluding cases linked to person-to-person, animal contact, environmental contamination, waterborne, or unknown sources, with missing values also excluded for accuracy.
This post explores where outbreaks happen most often, what food products are involved, and even the times of year when certain risks are higher. By identifying patterns and risks, the goal is to provide a clearer picture of how outbreaks occur. This understanding can help determine how they can be avoided. You'll also find simple tips on handling produce and food safely to reduce food poisoning risks.
Dr. Michael Osterholm highlights that "keeping food safe needs to be a practice of prevention—at home and in commercial factories," stressing the critical role of both individuals and industries in preventing foodborne illnesses.
📊 Foodborne Outbreak Rates Across the U.S.
This map highlights foodborne outbreak rates per 100,000 people in the U.S. from 1998 to 2022. North Dakota (402 cases/100k) and Maine (401 cases/100k) have the highest rates, while Delaware (37 cases/100k) and Texas (67 cases/100k) report the lowest.
The data shows significant differences across states, offering a broad view of how outbreaks affect different parts of the country. In the next section, we will take a closer look at how outbreaks vary by sub-regions.
- Notable Case: Between 1997 and 1998, burritos were linked to gastrointestinal illness outbreaks across seven states. North Dakota reported over 500 cases, with symptoms like nausea, abdominal cramps, and headaches. Investigations by the CDC and state health departments pointed to wheat flour tortillas as a possible cause, leading to the recall of over two million pounds of burritos. The exact source of contamination was never identified.
🗺️ Regional Patterns in Outbreak Cases
The chart below highlights how foodborne outbreak cases vary across U.S. sub-regions. The Midwest consistently reports the highest numbers, with outbreaks peaking at over 8,000 cases in the early 2000s. The Southeast and Pacific Coast also show notable activity, while regions like the West South Central have consistently lower numbers.
These variations may be influenced by factors like population size, food supply chains, and reporting systems. Note: Some discrepancies could arise from gaps or missing values in the dataset, which may affect the accuracy of regional comparisons. However, pinpointing exact causes is complex, as many elements come into play.
Next, we’ll explore how outbreaks differ by pathogen type and how their activity changes throughout the year.
- Notable Case: In June 1998, an E. coli O6:H16 outbreak in Illinois was linked to potato salad from Iwan's Deli and Catering. Over one weekend, the business served more than 16,000 people across 539 events. An investigation found multiple food items, including macaroni salad, egg salad, and watermelon, connected to illnesses. Poor sanitation, inadequate handwashing, and improper food storage were identified as contributing factors.
🌦️ Pathogens and Their Seasonal Peaks
Norovirus consistently leads as the most common pathogen, with an average of over 6,500 cases per year, peaking in 2004 and 2006 with more than 14,000 cases each. It tends to thrive in colder months, primarily from November to April. Salmonella, the second-most frequent pathogen with an annual average of 3,425 cases, shows a steady presence year-round, often increasing during warmer months like May and July.
C. perfringens ranks third, averaging 1,350 cases annually, with significant spikes in 2002 and 2003. E. coli, while less prevalent (660 cases per year on average), remains critical, with occasional highs like 2000 and 2018 when cases exceeded 1,000. B. cereus, though lower in frequency, has seen noticeable activity in specific years, including 1999 and 2018.
- Notable Case: According to the LA Times, in May 2006, over 1,300 inmates at California state prisons experienced gastroenteritis caused by Campylobacter bacteria in milk. Investigators linked the outbreak to a batch of milk produced at a prison dairy, where contamination likely occurred after production. The outbreak prompted a recall of 25,000 cartons of milk and highlighted challenges in large-scale food operations.
🍔 Food and Places at Risk
This chart shows how foodborne outbreaks connect to food types and their preparation or consumption settings. Meat is the top source of cases in most settings, contributing to the majority of outbreaks in daycares (84.81%) and healthcare facilities (35.69%). Fruits and vegetables also play a significant role, particularly in restaurants (19.77%) and workplaces (32.58%).
Salads, grains, and seeds frequently appear in outbreaks tied to catering services and educational institutions, with salads accounting for 24.14% of cases in catering and 37.03% in workplaces. The data emphasizes that risks vary based on the environment where food is handled and served. This highlights the importance of proper food preparation and storage practices.
- Notable Case: In November 2022, a norovirus outbreak in Tazewell County, Illinois, affected over 300 people during Thanksgiving week. Investigators traced the outbreak back to a restaurant food handler who prepared salads without gloves while feeling unwell. Salad was identified as the likely source, with most affected diners reporting they had eaten it.
Food safety is not just an individual responsibility; it’s a collective effort to prevent illness," says Dr. Tedros Adhanom Ghebreyesus, WHO Director-General. (source)
💡 Practical Safety Tips
Foodborne outbreaks are preventable with the right knowledge and habits. Here are actionable steps, supported by expert advice, to help reduce risks at home and in shared food environments:
- Wash Hands and Surfaces Thoroughly: According to the CDC, washing hands with soap for at least 20 seconds is one of the best ways to prevent foodborne illnesses. Clean cutting boards, knives, and counters after handling raw meat or raw eggs to avoid cross-contamination.
- Cook and Store Foods Safely: Use a food thermometer to ensure meats, poultry, and seafood reach safe internal temperatures (e.g., poultry's safe internal temperature starts at 165°F). According to the USDA, refrigerate perishable foods at 40°F or below within two hours of preparation to prevent bacterial growth. Foods left in the "danger zone" (40°F–140°F) for extended periods can encourage rapid bacterial multiplication. Learn more about proper storage techniques for foods like rice to prevent contamination on The Perfect Rice.
- Be Cautious During Seasonal Peaks: Salmonella cases are more common in the summer as warmer weather creates ideal conditions for bacteria to grow. The CDC advises refrigerating or freezing perishable foods, prepared dishes, and leftovers within two hours—or just one hour if the temperature is 90°F or higher.
- Stay Updated on Recalls and Advisories: FSIS shares detailed recall updates via its website, emails, and apps like FoodKeeper. Subscribe to stay informed about potentially contaminated products.
- Protect High-Risk Groups: Young children, pregnant individuals, older adults, and those with weakened immune systems face a higher risk. These groups are more likely to experience severe outcomes from foodborne illnesses. WHO estimates that 125,000 children under five die annually from preventable foodborne diseases.
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