Anybody can get food poisoning but some people are more likely to get seriously ill. Every year, an estimated 1 in 6 Americans (or 48 million people0 get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. However, certain groups of people are more likely to get a foodborne illness (also called food poisoning) or get seriously ill.
People more likely to get a foodborne illness are:
- Children younger than 5 years of age
- Adults aged 65 or older
- People with weakened immune systems from medical conditions or their treatment, such as cancer, HIV/AIDS, or diabetes
- Pregnant women
Young children have immune systems that are still developing so their ability to fight germs and sickness isn’t as strong. Food poisoning can be particularly dangerous for them because illness can lead to diarrhea and dehydration. Children younger than 5 are three times more likely to be hospitalized if they get a salmonella infection. And kidney failure strikes 1 out of 7 children under age 5 who are diagnosed with E. coli infection.
Older adults have higher risk because as people age, their immune systems and organs don’t recognize and get rid of harmful germs as well as they once did. Nearly half of people aged 65 and older who have a lab-confirmed foodborne illness from Salmonella, Campylobacter, Listeria or E. coli are hospitalized.
People with weakened immune systems can’t fight germs and sickness as effectively. People on dialysis are 50 times more likely to get a Listeria infection.
Pregnant women are more likely than other people to get sick from certain germs. For example, pregnant women are 10 times more likely to get a Listeria infection.
Food poisoning may cause symptoms like diarrhea, vomiting, upset stomach, or nausea. See your doctor if you have:
- High fever (over 105oF)
- Bloody diarrhea
- Frequent vomiting
- Diarrhea for more than three days
- Dehydration, which causes symptoms such as dry mouth and throat, and feeling dizzy when standing up.
If you or someone you take care of is in one of these high-risk groups, learn which foods to avoid and what steps you can take to prevent food poisoning.
Tips to Prevent Food Poisoning
- CLEAN: Wash your hands and work surfaces often. Germs can survive in many places around your kitchen, including your hands, utensils, cutting boards, and countertops.
- SEPARATE: Separate raw meat, poultry, seafood, and eggs from ready-to-eat foods in your shopping cart, refrigerator, and meal preparation area.
- COOK: Cook food to the right internal temperature to kill harmful bacteria. Use a food thermometer.
- CHILL: Keep your refrigerator below 40o Refrigerate leftovers within 2 hours of cooking (or within 1 hour if above 90oF outside.)