People with a foodborne disease will usually have a mix of symptoms. These can include:

• Nausea
• Vomiting
• Diarrhea
• Abdominal cramps
• Fever

Some people may have all these symptoms, while others may only have one. Symptoms can start soon after eating or drinking contaminated food or water or may start later. The length of the illness and how well a person recovers depends on the specific illness.

Foodborne illness usually only lasts a few days. However, sometimes more serious illness can occur. People who are sick may need to be hospitalized or may even die from a foodborne disease.

Food-related illnesses are caused by a wide variety of organisms and toxins. They enter the body through the gastrointestinal tract, commonly through eating or drinking contaminated food or water. Spending time in contaminated water can also make you sick with a waterborne illness.

You might encounter these same organisms and toxins in other ways:

• Contact with infected animals
• Contact with someone who is sick

Foodborne illnesses have a variety of causes.

*What is an

Foods can become contaminated for a variety of reasons. Food-related pathogens, or disease-causing agents, are common in the environment and may contaminate a food item. Food laws and regulations exist in part to protect people from contaminated foods. However, some organisms are very hard to kill and can persist despite these efforts.

Many pathogens harmful to humans exist naturally in much of the food we eat, such as meat and poultry. These germs are usually destroyed when the food is cooked. However, the risk for transmitting harmful pathogens to humans increases when the food is:

• Eaten undercooked or raw
• Handled improperly during preparation 
• Stored improperly 

In North Carolina, foodborne illnesses are reportable. This means that by law businesses that sell food or drink must report any suspected cases of foodborne illness outbreaks to the local health department. This applies to both employees that handle food and customers who consume it. 

The sale and dispensing of milk and milk products is also regulated. This is done to reduce public health risks from unpasteurized or raw dairy.

Read more about reportable diseases in North Carolina. 

Every year in the U.S., 17% of Americans get sick after consuming contaminated foods or beverages. 

Anyone can get sick from eating contaminated food items. People at higher risk include babies and children, older adults and people who have other illnesses or compromised immune systems. Pregnant women should also take extra precautions to avoid contaminated foods.

Protect yourself and your loved ones from getting sick from foodborne illness with these four food safety tips:

• Wash
  • Wash your hands with soap and water before eating or cooking. Be sure to wash your hands thoroughly or avoid preparing food altogether if you or someone you are caring for have diarrhea.
  • Always wash fresh produce before eating it. Remove the outer layers of cabbage and lettuce to avoid harmful pathogens that can live on the outside of produce.
  • Peel fruits and vegetables over the garbage or sink. You can also use one cutting board for peeling and another for cutting. This reduces the risk of contaminating peeled items.
  • Always thoroughly wash any surface that came into contact with raw meats, including utensils, cutting boards or cooking tools.
• Separate
  • Keep meats separate from fruits and vegetables. Always use separate surfaces for preparing foods that will be cooked (like meats) and foods that will be eaten raw (like vegetables) to avoid contaminating fresh foods with germs and organisms found on raw meats. Always place cooked foods on a fresh plate instead of back on the surface that held the raw food.
• Cook
  • Cook meats, poultry, eggs and seafood thoroughly. Use a food thermometer to check for proper cooking temperatures. Whole meat needs to reach 145° in order to be safe for eating. Ground meat should be 160° and poultry 165°. Eggs should be cooked until the yolks are firm.
• Chill
  • Chill all leftovers promptly in the refrigerator or freezer. Leaving them out on the counter at room temperature provides the chance for bacteria to grow.