How does it feel to be the 1 in 6 that got sick from food?

We’ve all been there: upset stomach, stomach cramps, nausea, vomiting, diarrhea, fever.

According to the CDC, For each life lost to foodborne diseases in the US each year, 42 will end up in hospital and another 16,000 will suffer miserably. It’s a horrid experience.

You may have never known, you may feel off, or you’re on your way to the hospital. Foodborne pathogens are the worst combination of ninjas and sleeper agents. They are invisible, stealthy, and invaded you hours or days before you knew what hit you. The only difference is they don’t wear black.

According to the FDA, one in six people in the U.S., 48 million, will get a foodborne infection each year. Ages five and younger are the worst hit, comprising more than a third of those infected, and those are just the cases that are reported (when did you last go to the doctor for a stomachache?). Of  the 128,000 people hospitalized, 3,000 will die from their foodborne illness (CDC).

There are more than 250 specific types of food poisoning, each coming with their own profiles of devastation such as Salmonella, E. coli, and Listeria. They can leave behind nasty lifelong effects such as kidney damage, arthritis, and brain damage. The worst-case scenario being miscarriages by pregnant mothers, death of young children, the elderly, and those with underlying health conditions. There is even an acronym for the most vulnerable – YOPI – young, old, pregnant, and immunosuppressed.

The most common question asked during these occurrences is “why me? Isn’t my food tested in the facilities for pathogens?” Of course, the answer is yes, there is extensive testing in facilities where they are produced, and they do try their best to make sure it is safe for human consumption. However, there are so many chances for new pathogens to be picked up along the way. Pathogens slip through testing or make their way onto the product in transit or storage before you take it home. Whether it’s brought in on a worker, a shipping crate, a fellow shopper looking through, or just plain made it through all the testing, pathogens can strike at any time.

EPIC iO’s modified atmosphere for cold storage and transport acts around the clock to eliminate foodborne pathogens after the traditional kill step. We do this by pumping in a controlled amount of ozone that seeks out and destroys bacteria and other causes of food bourn illnesses every step of the way. Consumers have limited control over the safety of certain foods, especially those that are ready to eat. Their comfort and confidence stems from knowing that producers are doing everything they can to keep them safe. Make sure that you’re insuring costumer safety and satisfaction by implementing EPIC iO’s Biosecurity solution today.

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