[3 min read]
In this article:
- Foodborne bacteria can cause significant illness, especially in very young children, seniors and those who are immunecompromised.
- Be sure to clean hands, cooking surfaces and utensils often, and cook food to recommeded safe temperatures.
- Providence Swedish's comprehensive safety approach guarantees the highest quality of food across our facilities.
The U.S. Centers for Disease Control and Prevention (CDC) estimates that some 48 million people in the United States are sickened each year by foodborne illnesses. While the vast majority recover, it’s estimated that foodborne illnesses result in 3,000 deaths annually. Foodborne illnesses also have significant economic effects, including an estimated $17 billion in associated healthcare costs and lost productivity.
If you‘ve been following the news lately, you’ve been hearing about what seems like a concerning increase in the incidence of foodborne illness. Since the beginning of 2024, hundreds of people across the country have been sick in significant outbreaks caused by bacteria in meat, vegetables, dairy and baked goods.
Over the last several months, food contamination has resulted in several deaths, hundreds of illnesses, restaurant closures and recalls of foods from cucumbers to frozen waffles. These outbreaks were caused by some of the most common foodborne pathogens: listeria, salmonella and E. coli.
We spoke with Evan Sylvester, senior director of infection prevention at Providence Swedish, to learn more about these bacteria, why they are so dangerous and how to protect ourselves.
What are Listeria, Salmonella and E.coli? Are they all the same kind of bacteria?
While Salmonella, E. coli (or Escherichia coli), and Listeria are all types of bacteria that can cause foodborne illnesses, they differ in their characteristics, transmission methods, and symptoms.
Salmonella is often associated with poultry, eggs, and raw produce, and typically causes symptoms such as diarrhea, fever, and abdominal cramps that appear 6 to 48 hours after ingestion.
E. coli, particularly the pathogenic strains like E. coli O157:H7, is commonly found in undercooked beef, and can lead to severe abdominal cramps, diarrhea (often bloody), and vomiting, with symptoms usually appearing 3 to 4 days post-exposure. This bacterium is particularly dangerous for young children, but may also occur in adults, can result in hemolytic uremic syndrome (HUS), a life-threatening disease that can lead to kidney failure.
Listeria is frequently linked to deli meats, unpasteurized dairy products, and ready-to-eat foods, and can cause intestinal illness or invasive listeriosis, a more serious infection especially dangerous for pregnant women, newborns, elderly, and immunocompromised individuals; symptoms might include fever, muscle aches, and, in severe cases, meningitis.
While all three bacteria can cause gastrointestinal distress and are transmitted primarily through contaminated food, Listeria is unique in its ability to thrive at refrigerator temperatures, making it a persistent threat in food storage.
What should I do if I suspect I’m ill from contaminated food?
If you think you have food poisoning from contaminated food, call your physician or visit urgent care. They can help you determine the seriousness of your infection and how to manage your symptoms. This is particularly important if the infection is in a newborn, pregnant person, senior or someone who is immunocompromised.
If you suspect that you or a member of your family became ill from a restaurant or other food service establishment, fill out a Washington State notification survey Food Safety and Foodborne Illness Complaint Form. You can also find reporting information for specific food groups on the U.S. Food and Drug Administration (FDA) website.
What can I do to improve the safety of my family’s food?
Visit the FDA website for detailed recommendations, including the four-step clean, separate, cook and chill method:
- Clean. Make sure you wash hands, utensils and surfaces often.
- Separate. Avoid cross-contamination by using separate cutting boards for produce, meat and dairy.
- Cook. Make sure you’re cooking food to the correct temperature to kill germs.
- Chill. Refrigerate and freeze your food properly. Make sure you refrigerate perishable food within 2 hours.
Also, to minimize the risk of consuming contaminated products, always choose pasteurized dairy items such as cheese, ice cream, and milk, as pasteurization effectively kills harmful pathogens.
How is Providence Swedish making sure that the food served to patients and visitors is safe?
Likewise, Providence Swedish follows the same standards of clean, separate, cook, and chill to ensure a high level of safety and quality of food served to patients and visitors. Additionally, all food handled in our facilities complies with Washington State regulations, ensuring that meals are not only safe but also nutritious and fresh. Our kitchens are also routinely inspected by our internal survey teams and the Washington State Department of Health. This comprehensive approach guarantees the highest standards of food safety and quality for everyone at Providence Swedish.
Learn more and find a physician or advanced practice clinician (APC)
Whether you require an in-person visit or want to consult a doctor virtually, you have options. Contact Swedish Primary Care to schedule an appointment with a primary care practitioner. You can also connect virtually with your doctor to review your symptoms, provide instruction and follow up as needed. And with Swedish ExpressCare Virtual you can receive treatment in minutes for common conditions such as colds, flu, urinary tract infections, and more. You can also use our provider directory to find a specialist or primary care physician near you.
Information for patients and visitors
Related resources
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The best time to find a primary care practitioner is when you don’t need one
Make sure your first-aid kit is more than just bandages and bacitracin
This information is not intended as a substitute for professional medical care. Always follow your health care professional’s instructions.
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