Chances are, you've had a food borne illness. The symptoms are like the stomach flu, and you probably didn't go to the doctor. What made you sick was a bacteria, virus or toxin in the food.

It is estimated that up to 76 million people get a food borne illness each year. Because people don't go to the doctor for mild symptoms, the actual number of illnesses can't be known. But 5,000 people a year die from food borne illness in the United States, and many others suffer long term effects. Food borne illness is most dangerous for the very young, the very old, and those whose immune systems are weak.

	Botulism		Hepatitis A
	Bovine Spongiform Encephalopathy (BSE) or "Mad Cow Disease"		Norovirus
	Campylobacteriosis		Salmonellosis
	Clostridium perfringens		Shigellosis
	Cryptosporidiosis		Typhoid Fever
	Cyclosporiasis		Vibriosis
	E. coli O157:H7		Yersiniosis

	Baking pies		Labeling raw and undercooked foods
	Buffet dining		Melons
	Cooking turkey		Pasteurized juice
	E. coli facts for home juice makers		Power failure and how to protect foods
	Eggs		Quick tips for food safety
	Food safety in your home kitchen		Safe mushrooms
	Gloves - When to use them in a food facility		Summer food safety tips
	Handwashing videos in 7 differnt languages		Which foods and medicines are safe after a disaster?

SEE ALSO: Food Security Preventive Measures Guidance
The U.S. Food and Drug Administration (FDA) has issued an updated Food Security Preventive Measures Guidance designed to help food and cosmetic establishments review their current security procedures to minimize that food or cosmetics under their control will be subject to tampering or other malicious, criminal, or terrorist actions.