Microorganisms and Foodborne Illness MF2269 Prepared by Karen P. Penner, Extension State Leader, Foods and Nutrition, and Specialist, Food Science. Microorganisms are tiny living creatures, much too small to see with the naked eye. In recent years, a number of widely reported outbreaks of foodborne illnesses caused by microbial contamination have increased public awareness and concern about the safety of food. Microorganisms are everywhere in nature and in human environments. They need food, just as humans do, so they compete with us for our food supply.
Food can supply nutrients that support the growth of microorganisms.
The majority of cases of foodborne illnesses are not reported because the initial symptoms of most foodborne illnesses are not severe enough to require medical attention, the medical facility or state does not report such cases, or the illness is not recognized as foodborne. It is estimated, however, that millions of people become sick each year from contaminated food and several thousand die. Between 6.5 million and 81 million cases of foodborne illness and as many as 9,100 related deaths occur each year. Bacterial pathogens are the most commonly identified cause of foodborne illnesses. They are easily transmitted and can multiply rapidly in food, making them difficult to control.