• It is estimated that there are 76 million cases of foodborne illness each year, resulting in over 5,000 deaths and 325,000 hospitalizations annually in the United States.

• Foodborne illnesses likely cost the U.S. economy $8 to $23 billion in time lost from work and in medical treatment. (Source: CDC)

• There are more than 200 known diseases transmitted through food.

• The causes of foodborne illness include viruses, bacteria, parasites, toxins, metals, and prions.

• The most common symptoms of foodborne illness are diarrhea, abdominal cramps, vomiting, head or muscle aches and fever. However, symptoms can range from mild gastroenteritis to life-threatening neurologic, hepatic, and renal syndromes.

• It is estimated that about 2 to 3 percent of all foodborne illness cases have led to secondary long-term illnesses.

• Symptoms usually appear 12 to 72 hours after eating contaminated food but can occur between 30 minutes and two months later.

• Physicians and other health care professionals may obtain a complimentary copy of the Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians and Other Health Care Professionals on the web by visiting http://www.ama-assn.org/go/foodborne or by contacting the American Medical Association via phone (312) 464-5046 or e-mail: srt@ama-assn.org.

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