CDC estimates that each year roughly 1 out of 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases.
The estimates show that there is still much work to be done—specifically in focusing efforts on the top known pathogens and identifying the causes of foodborne illness and death without a known cause.
Reducing foodborne illness by just 1% would keep about 500,000 Americans from getting sick each year; reducing foodborne illness by 10% would keep about 5 million from getting sick.
BE FOOD SAFE: Four Simple Steps
Be Food Safe means preventing foodborne illness through four easy steps: Clean, Separate, Cook and Chill.
Learn More at www.befoodsafe.gov
Why Be Food Safe?
Preventing foodborne illness is one of the U.S. Department of Agriculture’s (USDA’s) top priorities. For more than 100 years, the USDA’s Food Safety and Inspection Service (FSIS) has worked with our Nation’s commercial suppliers to ensure that meat, poultry, and egg products are safe, wholesome, and correctly labeled and packaged for public consumption. USDA recognizes that food safety takes the cooperation of government, scientists, educators, the food industry, and consumers to make sure our foods are safe. And because research shows that improper handling, preparation, and storage of food can cause foodborne illness, FSIS has conducted—and is a key stakeholder in—many public education programs to prevent foodborne illness.
For over 10 years, USDA, along with the Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC), has served as a Federal liaison to The Partnership for Food Safety Education (PFSE), the public/private partnership that created the Fight BAC!® campaign. This national program emphasizes the four basic safe food handling behaviors: Clean, Separate, Cook, and Chill. Subsequent USDA initiatives have all supported these messages and the Be Food Safe campaign focuses directly on these four key concepts.