Help Your Patients Make Safer Food Choices

Posted on by CDC's Safe Healthcare Blog
Dr. Robert Tauxe, MD, MPH
Dr. Robert Tauxe, MD, MPH
Robert Tauxe, MD, MPH, Director of the Division of Foodborne, Waterborne, and Environmental Diseases

Every year, an estimated 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. Salmonella and Campylobacter, two of the many types of bacteria that are commonly transmitted through food, can cause antibiotic-resistant infections.

As physicians, we can help patients protect themselves against foodborne illness by talking with them about their risk. Although anyone can get a foodborne disease, some groups have a higher risk for illness or severe disease. These groups are:

  • Children under age 5
  • Pregnant women
  • Adults 65 and older
  • Immunocompromised patients

Talk with your high-risk patients or their caregivers about the risks of certain foods and how to avoid foodborne illness.  They can lower the risk by not consuming or serving these foods or beverages:

  • Raw or undercooked meat, poultry, eggs, seafood, and sprouts
  • Unwashed fresh fruits and vegetables
  • Unpasteurized milk, juice, and cider
  • Soft cheese, unless the label says the cheese was made with pasteurized milk
  • Honey, for children younger than 12 months. Honey can contain bacteria that cause infant botulism.

September is National Food Safety Month, and we encourage you to explore CDC’s educational resources on food safety and share this information with your patients. On our website you’ll also find information for healthcare professionals on diagnosing, treating and reporting foodborne illnesses.

More on food safety, and how you can help:

Promote Food Safety Education Month:

CDC’s Food Safety Homepage:

Foodborne Illness Information for Healthcare Professionals:

Antibiotic Resistance and Food Safety:

For evidence-based clinical guidelines, see:

Robert Tauxe, MD, MPH is director of CDC’s Division of Foodborne, Waterborne, and Environmental Diseases  in the National Center for Emerging and Zoonotic Infectious Diseases. A recognized authority on food safety, he has overseen responses to hundreds of foodborne disease outbreaks and works with colleagues to apply ever-improving laboratory and epidemiologic methods to detect, characterize, and contain the spread of a vast array of foodborne pathogens.

Posted on by CDC's Safe Healthcare Blog

6 comments on “Help Your Patients Make Safer Food Choices”

Comments listed below are posted by individuals not associated with CDC, unless otherwise stated. These comments do not represent the official views of CDC, and CDC does not guarantee that any information posted by individuals on this site is correct, and disclaims any liability for any loss or damage resulting from reliance on any such information. Read more about our comment policy ».

    My friend shared the link of this post on my WhatsApp. It’s very informative post. I love this type of writing way. It’s one by one great explain great post. Thank you so much. I’m waiting for such a nice post.

    I am a pharmacist. As a pharmacist, I face so many foodborne and waterborne patients. I also want to focus on this issue.
    You people are really doing great. Thanks for sharing this valuable information.

    Thanks for this great this post Teeth cleaning is part of oral hygiene and involves the removal of dental plaque from teeth with the intention of preventing cavities (dental caries), gingivitis, and periodontal disease. Thanks for sharing .

    Dental Bridges Longmont

    Very good thoughts i like your post very much. It has very useful and helpful things . These are very intrusting tips for eveyone. These will help people to take care of their dental health.Thank you so much for sharing.
    dental cleanings Georgetown

Comments are closed.

Post a Comment

Page last reviewed: September 23, 2020
Page last updated: September 23, 2020