Goal: Reduce foodborne illness.
About 1 in 6 people in the United States get foodborne illnesses every year.1 Healthy People 2030 focuses on preventing foodborne illnesses by improving food safety practices.
Many foodborne illnesses are caused by bacteria, like Campylobacter, E. coli, Listeria, and Salmonella. Each year in the United States, more than 100,000 people go to the hospital and 3,000 people die because of foodborne illnesses.1
But foodborne illnesses are preventable. Interventions in food production, processing, and storage can help prevent food from getting contaminated with bacteria. Teaching people to follow food safety practices when they’re preparing food — like washing hands and surfaces often — can also help prevent foodborne illnesses.
Objective Status
0 Target met or exceeded
2 Improving
2 Little or no detectable change
0 Getting worse
6 Baseline only
11 Developmental
0 Research
Related Objectives
The following is a sample of objectives related to this topic. Some objectives may include population data.
Foodborne Illness — General
Safe Food Handling
Little or no detectable change
Little or no detectable change
Baseline only
Baseline only
Baseline only
Developmental
Developmental
Developmental
Developmental
Developmental
References
Centers for Disease Control and Prevention. (2024). About Food Safety. Retrieved from https://www.cdc.gov/food-safety/about/
