Foodborne illness outbreaks occur when two or more people get sick after eating or drinking the same contaminated item. Investigating these outbreaks quickly and effectively is essential for finding the source, stopping the spread and preventing future cases. 

Environmental health professionals play a key role by:

• Checking food handling practices
• Collecting samples
• Working closely with epidemiologists and laboratory staff

Through coordinated efforts, outbreaks can be contained quickly to protect public health and ensure food safety in our communities.

Norovirus is the most common foodborne illness in the United States. It causes half of all foodborne illness outbreaks. 

Most outbreaks occur when a food worker is sick or caring for someone who is sick and contaminates food with their bare hands.

Prevent outbreaks

People who prepare food in restaurants, schools and child care centers should not work while sick. Stay home for at least 48 hours after vomiting and diarrhea ends.