It’s not hard to believe however.  The CDC estimates that 76 million cases of foodborne illness occur EACH YEAR in the United States, but when you take into consideration that as few as 1 in 5 cases are ever reported, the number could be much higher.

Did you get the “24-hour flu” this year?  You may be surprise to know that there is no such thing as the “24 hour flu.”  What you probably had was foodborne illness. Even the “stomach flu” is really a foodborne illness called gastroenteritis that results from ingesting contaminated food and water.  It’s doubtful you called the health department about your sickness–and just like that, another case of foodborne illness went unreported.

If you are asking youself, “Ok, then do I need to call my doctor every time I get sick??” then we have the answer for you.  Well, actually the CDC does:

“A health care provider should be consulted for a diarrheal illness if it is accompanied by:

• high fever (temperature over 101.5 F measured orally),
• blood in the stools,
• prolonged vomiting that prevents keeping liquids down (which can lead to dehydration),
• signs of dehydration, including a decrease in urination, a dry mouth and throat, and a dizzy feeling when standing up,
• diarrheal illness that lasts more than three days”

If you do contract “stomach flu”-like symptoms, take care of yourself!  This includes resting, drinking LOTS of clear liquids–especially sports beverages to replace electrolytes, and when possible, attempt to eat foods like popsicles, chicken noodle soup, and gelatin.  You’ll be feeling better soon.

For food handlers, always make sure you’re practicing safe food handling procedures.  Just because you didn’t hear about a case of foodborne illness coming from your establishment, doesn’t mean it didn’t happen.