Answer:According to the Centers for Disease Control and Prevention, approximately 48 million Americans get sick, 128,000 are hospitalized and 3,000 die each year from food poisoning.
Bacteria, viruses and parasites are the sources of many food poisoning cases, usually due to improper food handling. Some bacteria, in small amounts, are not harmful to most healthy adults because the human body is equipped to fight them off. The trouble begins when certain bacteria and other harmful pathogens multiply and spread, which can happen when food is mishandled. Foods that are contaminated may not look, taste or smell any different from foods that are safe to eat. Symptoms of food poisoning vary and develop as quickly as 30 minutes to as long as several days after eating food that's been infected.
As identified by the CDC, eight known pathogens (bacteria, viruses and parasites) account for the majority of foodborne illness, hospitalization and death in the United States.
Salmonella
Salmonella is the name of a group of bacteria that causes the infection salmonellosis. It is one of the most common bacterial causes of diarrhea and the most common cause of foodborne-related hospitalizations and deaths. Salmonella is more severe in pregnant women, older adults, younger children and those with a weakened immune system. Because Salmonella bacteria can live in the intestinal tract of humans and other animals, it can spread easily unless you use proper hygiene and appropriate cooking methods.
Sources: You can contract salmonellosis by consuming raw and undercooked eggs, undercooked poultry and meat, contaminated raw fruits and vegetables (such as sprouts and melons), as well as raw milk and other dairy products that are made with unpasteurized milk. It also can be transmitted through contact with infected animals or infected food handlers who have not washed their hands after using the bathroom.
Explanation:
