We’ve all seen the statistics. There are an estimated 48 million cases of foodborne illnesses in the U.S. each year, with 120,000 hospitalizations and 3,000 deaths. Worldwide, the numbers are an astounding 600 million cases and 420,000 deaths.
According to the U.S. CDC, the most common contributing factors to foodborne illness are unsafe supplier sources, improper holding, inadequate cooking, poor personal hygiene and contaminated equipment and environmental surfaces.