Identifying the causative agent of these sicknesses is still a great obstacle for epidemiologists the pathogens responsible for about 3,200 of the 5,000 deaths remain unknown. Although this latest study relies heavily on estimates of unreported cases, the methodology is sounder than previous studies that found fewer overall illnesses, yet pegged the number of deaths upwards of 9,000. Most cases of food poisoning attributable to Shigella and Staphylococcus aureus, and some cases of Salmonella, are the result of the cook's poor hygiene. Always wash your hands with soapy water before preparing food and ask others to do so. Keeping cooking utensils and surfaces clean between uses is an essential part of food safety as well.
Uncooked foods can leave behind bacteria wherever it has been, infecting other foods.
Again, warm soapy water is the rule. When shopping, avoid dented or leaky cans of food, no matter how enticing you might find the sales price. Botulism, though one of the least common diseases found in the CDC study, is among the most deadly foodborne bacteria and is often spread through poorly canned foods. The Brucella bacteria, which also has one of the higher fatality rates among pathogens identified by the CDC, is usually found in California and Texas, with about half the cases resulting from Mexican dairy product imports. When buying dairy products, it is advisable to stick to those that are pasteurized.