Despite modern refrigeration, strict food regulations, and endless public health campaigns, food poisoning rates in the United States haven’t dropped the way many people assume. In fact, the CDC estimates that 1 in 6 Americans—about 48 million people—still get sick from foodborne illness every year, with 128,000 hospitalizations and around 3,000 deaths. If we’ve advanced so much in food safety, why aren’t the numbers shrinking?
One explanation is that our food supply chain has become far more complex. Decades ago, most people ate locally produced food. Today, a single bag of salad greens may be processed in one state, packaged in another, and shipped across the country. This interconnectedness means that if contamination occurs at just one point—say, irrigation water contaminated with E. coli—thousands of consumers in multiple states can be affected. The 2018 romaine lettuce outbreak, which sickened more than 200 people across 36 states, illustrated how one weak link can ripple nationwide.
Another factor is the popularity of foods that are riskier by nature. Raw sprouts, sushi, soft cheeses, and minimally processed produce have become trendy. These foods are harder to sterilize without compromising texture or taste, and they’re often consumed raw. While people may avoid undercooked chicken, few think twice about topping a sandwich with sprouts or ordering tuna tartare.
Pathogens themselves are evolving, too. Some bacteria, like Salmonella and Campylobacter, have developed antibiotic resistance, making infections harder to treat and easier to spread. Climate change is compounding the problem by extending the range and survival of microbes like Vibrio in warming waters and increasing the likelihood of contamination after floods and heavy rains.
There’s also a hidden factor: better surveillance. Decades ago, many cases of food poisoning were simply written off as “stomach flu.” Today, with improved diagnostic tests and national reporting networks like PulseNet, more cases are correctly identified as foodborne illness. That makes it appear as though rates aren’t declining—when in reality, part of the explanation is that we’re just getting better at counting.
Individual behaviors play a role as well. People still undercook burgers, leave leftovers out too long, or fail to wash produce properly. Busy schedules and the rise of takeout mean more reliance on food handled by others, increasing the number of “opportunities” for contamination. Even the best regulations can’t eliminate the risks of everyday lapses in hygiene.
The persistence of foodborne illness is a reminder that progress in science and regulation doesn’t erase human error, evolving pathogens, or global supply chains. While the numbers haven’t declined dramatically, awareness and prevention still matter. Handwashing, proper refrigeration, and careful cooking remain simple but powerful defenses. And for policymakers, the challenge will be updating food safety systems to keep pace with the modern world.
According to one of the most experienced food poisoning lawyer in the United States, “food poisoning may never be eliminated entirely, but with vigilance, its toll can be reduced. For now, though, the sobering truth is that millions still fall ill each year—proof that food safety is an ongoing battle, not a finished project.”
