Everyone who eats is susceptible to the risk of foodborne illness. “It can happen to anyone,” says Mitzi Baum, CEO of Stop Foodborne Illness.
“We are all susceptible to the dangerous foodborne pathogens that cause 3,000 people to die each year with another 128,000 hospitalized. Many continue to suffer from on-going consequences including heart disease, diabetes, gastrointestinal and stress disorders long after their illness is over.”
STOP is focused on researching and learning more about how to encourage healthcare professionals to better diagnose, regularly test for and identify pathogens causing illness and report the pathogens as required by regulation.
By filling this gap, we can move closer to our mission of reducing illness and death due to foodborne illness and, ultimately, eliminate the number of individuals managing long-term care of the impact of surviving a severe foodborne illness.