Top 5 Risk Factors for Foodborne Illness

Top 5 Risk Factors for Foodborne Illness

The Centers for Disease Control and Prevention (CDC) routinely analyze disease outbreaks to find commonalities and determine appropriate prevention strategies. This information serves as a valuable resource to sanitarians all over the world as it helps us to pinpoint sources of contamination. It has also helped to determine the 5 most common risk factors for foodborne illness,..

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I Have to Tell You, This Isn’t The 24-Hour Flu

 I Have to Tell You, This Isn’t The 24-Hour Flu

Every day, local health departments field calls from customers complaining about having the “24-Hour Flu” or “The Stomach Flu.” In truth, the cause of most of these cases is Norovirus. The person calling generally blames the last food they ate for making them sick. It usually isn’t the last meal eaten that made them sick, rather it is something they had within the past few days. The average incubation, or the time it takes for symptoms to manifest, is generally 24-72 hours.

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