Foodborne agents have been estimated to cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,200 deaths in the United States each year.  More than 250 different foodborne diseases, including both infections and poisonings, have been described, according to the Centers for Disease Control and Prevention.

The U.S. Department of Agriculture estimates costs associated with medical expenses and losses in productivity due to missed work and premature deaths from five major types of foodborne illnesses (Campylobacter, E. coli O157:H7, Shiga toxin-producing strains of E. coli, Listeria monocytogenes, and Salmonella ) at $6.9 billion annually. This figure likely represents the tip of the iceberg, since it does not account for the broad spectrum of foodborne illnesses or for their wide-ranging repercussions for consumers, government, and the food industry.

The potential impact on human health of deliberate adulteration of food can be estimated by extrapolation from the many documented examples of unintentional outbreaks of foodborne disease, some of which have sickened hundreds of thousands of people, and killed hundreds.

Given the wide variety of potential chemical and biological adulterants that could be introduced at many vulnerable points along the food supply continuum, contaminating food is perhaps one of the easiest means to intentionally distribute these agents. While the many possibilities for foodborne bioterrorism cannot be specifically prevented, strategic preparations for surveillance, diagnosis, outbreak investigation, and medical response could mitigate foodborne threats of any origin. 

In order to examine issues critical to the protection of the nation’s food supply, the Institute of Medicine’s Forum on Microbial Threats hosted a public workshop on October 25 and 26, 2005, in Washington, D.C. to explore existing knowledge and unanswered questions on the nature and extent of foodborne threats to health.

This report is a summary of that workshop.

Participants discussed the globalization of the U.S. food supply and the burden of disease associated with foodborne threats to health; considered the spectrum of foodborne threats as well as illustrative case studies; reviewed existing research, policies, and practices to address foodborne threats; and, identified opportunities to reduce future threats to the nation’s food supply.