Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Our Blog on June 28, 2026
Why is it that some cases of food poisoning are fatal and others are not? Why are some lucky? While others become hospitalized and do not recover from their illness?
The question does not seem complicated. But the answer certainly is.
It all comes down to three factors. The germ, how much of the germ is present, and risk factors of the person exposed.
Follow along to explore these major factors of fatal food poisoning cases, and more!
But first, what causes food poisoning and how common is it?
Food poisoning happens when people consume something (food or drink) that is contaminated with a harmful germ, and they get sick. Outbreaks occur when two or more people become sick with the same germ from the same food.
It is more common than you may imagine.
The Centers for Disease Control and Prevention (CDC) estimates that 48 million people become sick from a foodborne illness in the United States each year. These illnesses are responsible for 128,000 hospitalizations and 3,000 deaths.
U.S. Foodborne Illnesses are estimated to be 48 million per year, with 128,000 hospitalizations and 3,000 deaths
CDC estimates that each year 48 million people get sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die.
That is 1 in 6 Americans with food poisoning each year! Those are not great odds.
When it comes down to it, any food can be contaminated with a harmful germ and cause food poisoning. Cross-contamination can occur if you are not careful when preparing or serving food.
Failure to wash hands during key steps can spread foodborne illness. Some of which could have fatal outcomes. When food isn’t handled with clean hands or gloves (for foods that bare hand contact is prohibited) it can become contaminated.
Misuse of cutting boards is a common food handling mistake. When cutting boards, trays, or utensils are used for raw meat and other risky foods, they must be cleaned before using them again for fresh fruit and vegetables or other ready-to-eat food.
Placement is also key. Placing raw food above ready-to-eat food can be dangerous. Contaminated juices may drip onto food meant to be consumed without heat treatment, causing potentially fatal foodborne illness.
Heat treatment is necessary to ensure potential germs lurking within food are fully killed. The USDA has a convenient “Safe Minimum Internal Temperature” chart that lists the appropriate temperature necessary for each food type.
To keep foodborne germs from growing, hot food must be kept hot and cold food must be kept cold. More specifically, cold food should be held below 40°F and hot food should be held above 140° F.
The in-between temperature is what we call the “danger zone.”
It is called the danger zone, because the temperature range between 40° F and 140°F is ideal for rapid bacterial growth. In fact, bacterial numbers can double within 20 minutes at those temperatures.
A common source of foodborne illnesses are sick food workers. Most people in the food industry do not get paid sick leave. A benefit that encourages people to stay home when they may be sick and can get others sick. When people report to work sick, especially with foodborne illnesses like norovirus and hepatitis A, an outbreak may occur.
The majority of the food we eat comes from food processing facilities. And I don’t just mean packaged foods.
Meat processors, vegetable processors, and distribution networks all touch food throughout the supply chain.
The U.S. Food and Drug Administration (FDA) and United States Department of Agriculture (USDA) have regulations in place to keep the consumer safe. But sometimes those regulations are not enough. Or food safety protocols lapse.
When this happens, contamination may enter our food, leading to potentially fatal foodborne illness.
This brings us to those three factors.
Any germ can make you seriously ill, depending on the other two factors. However, statistically, some germs are responsible for more death than others.
According to the CDC, the top five foodborne germs include:
These germs are more prone to causing serious illness and complications. Increasing the risk of fatal outcomes.
While some germs, like norovirus, only need a few copies to cause illness. Others may need significantly more to get you sick. Depending on your body and immune system, that is.
However, if you consume a food that is grossly contaminated, you have a higher chance of becoming sick.
So think twice about eating that potato salad that has been sitting out for hours in the sun at the barbecue. Just throw it out.
If leftovers have been in the fridge for two weeks, don’t eat it. Even if it was the best recipe that you have ever made. It isn’t worth it.
Certain people are more likely to become sick if exposed to foodborne germs than others. Or are more likely to experience more severe illness if infected.
This happens for a variety of reasons.
Young children top the list. Their immune systems have not fully developed. Leaving their body vulnerable to serious illness and potential complications. Potentially fatal complications.
As we age, our immune responses weaken. We aren’t able to fight off simple illnesses like we used to. Our bodies become more prone to complications. For example, breaches in the intestinal wall can allow bacteria to leave the digestive system and enter the bloodstream. Where infection can become fatal.
A person’s body undergoes many changes during pregnancy. Hormones alter the metabolism and immunity. Often weakening them, leaving them more vulnerable to foodborne illness.
Certain conditions or medications can impact a person’s immune system. Leaving them more vulnerable to foodborne illness and at increased risk of fatal infections.
People with cancer or undergoing cancer treatment, those with HIV or AIDS, and people taking certain medications that inhibit their immune function (such as post transplant) are more vulnerable.
Prevention is the best way to avoid fatal foodborne illness. Experts suggest the “Four C’s” of food safety.
Wash hands and surfaces often.
Keep raw foods separate and avoid cross-contamination.
Cook food to proper safe minimum internal temperatures. Use a food thermometer inserted into the thickest part of the meat.
Refrigerate leftovers promptly. Do not use deep containers. Shallow containers all for more rapid and safer cooling.
The CDC, FDA, and CDC publish public notices for recalls, foodborne outbreaks, and product advisories. Subscribe or regularly check these resources to keep harmful food out of your home and keep your family safe.
If you’d like to know more about food safety topics in the news, like “Why Are Some Cases of Food Poisoning Fatal and Others Are Not?,” check out the Make Food Safe Blog. We regularly update trending topics, foodborne infections in the news, recalls, and more! Stay tuned for quality information to help keep your family safe, while The Lange Law Firm, PLLC strives to Make Food Safe!
By: Heather Van Tassell (contributing writer, non-lawyer)