New Educational Guide Aims to Increase Awareness of Foodborne Illnesses

A new educational guide for healthcare professionals, released at a recent news conference in Washington, highlights the alarming statistics surrounding foodborne illnesses in the United States. According to the guide, approximately 76 million Americans suffer from foodborne illnesses every year, resulting in 5,000 deaths annually. The guide, titled "Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians and Other Healthcare Professionals," contains new sections on emerging foodborne illnesses and was developed in response to recent outbreaks of hepatitis A and norovirus.

Key Takeaways:

• The guide highlights the importance of healthcare professionals in preventing foodborne illnesses, with approximately 76 million Americans suffering from foodborne illnesses every year and 5,000 deaths annually.
• The primer contains five new sections on new and re-emerging foodborne illnesses, including hepatitis A, norovirus, and unexplained illness.
• Information on salmonella and toxoplasma has been added to the guide, while the listeria section has been updated.
• Healthcare professionals can request a free copy of the guide on the American Medical Association's website (http://www.ama-assn.org/go/foodborne).
• The guide emphasizes the need for vigilant food safety practices, particularly in the wake of concerns about intentional contamination of food.
• Over 75% of foodborne illness deaths are caused by just three pathogens: salmonella, listeria, and toxoplasma.

Statistics:

• 76 million Americans suffer from foodborne illnesses every year (Cecil B. Wilson, M.D., American Medical Association Trustee).
• 5,000 deaths annually are attributed to foodborne illnesses (Cecil B. Wilson, M.D., American Medical Association Trustee).
• 75% of foodborne illness deaths are caused by salmonella, listeria, and toxoplasma (David Acheson, M.D., FDA's Center for Food Safety and Applied Nutrition).
• The guide was developed in partnership with the American Medical Association, the American Nurses Association, the Centers for Disease Control and Prevention, the Food and Drug Administration, and the U.S. Department of Agriculture.

Sources:

• Cecil B. Wilson, M.D., American Medical Association Trustee (no date available)
• David Acheson, M.D., Director of the Office of Food Safety at FDA's Center for Food Safety and Applied Nutrition (no date available)
• Barbara Masters, D.V.M., USDA Food Safety and Inspection Service Acting Administrator (no date available)
• Pamela C. Hagan, MSN, RN, Chief Programs Officer, American Nurses Association (no date available)
• Art Liang, M.D., Director of CDC's Food Safety Office (no date available)
• Katherine M. Hatwell, Public Information Officer, American Medical Association (no date available)