CDC FIGHTS FOODBORNE DISEASES, PROTECTS AMERICA'S BUSINESSES AND CONSUMERS
Foodborne illness is a costly challenge for American businesses and consumers. According to the U.S. Centers for Disease Control and Prevention (CDC), each year about 1 in 6 Americans get sick from a foodborne illness, 128,000 are hospitalized and 3,000 die. Medical and industry costs of these illnesses exceed $15.5 billion. CDC estimates that reducing foodborne infections by just 10% would keep 5 million Americans from getting sick each year.
Promoting a culture of food safety is vital to employees' health - as well as to America's businesses, communities and the U.S. economy. The Grocery Manufacturers' Association reports that grocery-producing companies that have recalled a product in the past five years experienced an estimated financial impact of $10 million to $30 million per recall.
Our food takes a complex route from farm to table, and the food production chain is becoming increasingly centralized and globalized. These challenges require identifying and implementing best practices to keep America's food safe.
Food-borne illness is a preventable public health challenge that causes an estimated 48 million illnesses and 3,000 deaths each year in the United States. It is an illness that comes from eating contaminated food. The onset of symptoms may occur within minutes to weeks and often presents itself as flu-like symptoms such as nausea, vomiting, diarrhea, or fever. Because the symptoms are often flu-like, many people may not recognize that the illness is caused by harmful bacteria or other pathogens in food. Serious long-term effects associated with several common types of food poisoning include:
One in six Americans will get sick from food poisoning this year. Most of them will recover without any lasting effects from their illness. For some, however, the effects can be devastating and even deadly.
ProKure Klean is secondary food safe Disinfectant and can be used to eliminate pesky bacteria such as Listeria, Botulism, E. Coli, Salmonella, Shigella, and Staph.
Food-borne illnesses can arise from a multitude of occasions, this can include but is not limited to: