The rise of food borne illness

Both in the US and world wide, the incidence of food borne illness has been increasing for the past decade. A few bacterial species are responsible for most of this increase. Salmonella, Campylobacter and Shigella are the most rapidly increasing causes of food borne illness. Many factors have contributed to the increase in food borne illness. The FDA has estimated food service establishments are responsible for 80% of food borne illness. Worker contamination is one of the most common causes of food poisoning. Increasing international trade may also play a role in the increase of food borne illness.