Food safety: Uncovering the latest statistics

Food safety is important for protecting human health and wellbeing. Unfortunately, millions of people develop an illness annually because of food-associated risks, leading to hospitalization, and at worst, even to loss of life. But such tragedies can be prevented by adhering to strict food safety standards through the entire process, from sourcing to serving. This can help ensure that the food you handle is safe and nourishing for customers without putting their lives at risk.

Food safety statistics can be a great starting point in this regard, as they provide insight into foodborne illnesses, sources of contamination, and outbreaks, thereby helping you identify issues in the food supply chain. Once you become aware of the risks, you can leverage the statistics to enhance operations and protect customers, which will, in turn, result in an enhanced reputation, lower costs, better employee training programs, and increased customer loyalty. Without further ado, here are the latest food safety statistics you should know about:  

Food contamination impacts every 1 in 10 people globally

According to WHO, around 600 million individuals (which accounts for about 1 in 10 worldwide) develop an illness due to contaminated food on an annual basis, which accounts for 420,000 deaths. This clearly illustrates the dangers posed by foodborne diseases to human health.

Contaminated food, whether vegetables, meat, fruits, or even water, can carry viruses, parasites, and bacteria that can cause numerous diseases, such as campylobacteriosis, norovirus, giardiasis, and salmonellosis, to name a few. Notably, the impact of foodborne diseases is worse in middle and low-income countries, where there is a higher risk of outbreaks, causing heavier economic burdens. While contamination can easily go undetected, there are solutions to address this issue, such as utilizing the right technology. For instance, a spectrometer can help identify any potential contaminants that pose threats to human health and lead to chronic or acute illnesses. Suppose a product has any traces of allergens; a spectrometer will help detect them, thus protecting customers’ health.

Unsafe food can cause more than 200 diseases

Contaminated food can cause more than 200 diseases, ranging from mild gastrointestinal problems to severe illnesses. It can seriously disrupt the digestive system and weaken a person’s immunity. Children and elderly people are particularly more vulnerable, and safe food practices are imperative to protect their health. One imperative step to take is to purchase foods only from reputable suppliers who can provide proof of inspection that complies with the applicable laws. 

Don’t hesitate to ask them questions about their business practices, as a reliable supplier would always be more than glad to answer, and any defensiveness on their part would be a red flag. Using ingredients from trustworthy suppliers is essential because, in the end, it won’t matter how much effort you put into food safety if the ingredients are already contaminated.  

Food handling teams don’t wash their hands most of the time

According to research, food handling workers who engaged in nine activities per hour failed to wash their hands in about 27% of these instances, despite handwashing being required. This is one of the most alarming statistics, which increases the risk of foodborne illnesses and can significantly impact a business in the long run.

Handwashing is a fundamental practice for maintaining hygiene, and it can significantly contribute to keeping individuals healthy and preventing infections and diseases. According to CDC, here are some of its benefits:

• It reduces the incidence of diarrhea by 31%;
• It decreases respiratory illnesses by 21%;
• It lowers the risk of diarrheal illness by 58% for people with weakened immune systems.

Restaurants are the primary culprits for foodborne illnesses

Approximately 800 foodborne outbreaks are reported to the CDC each year, which is a rather shocking statistic. To make matters worse, most of these foodborne outbreaks occur in restaurants, surpassing all other settings where food is prepared. The reasons why these outbreaks occur include poor hygiene practices, inadequate food handling, and improper cooking or storage temperatures.

Food contamination can occur when food teams disregard safety protocols, leading to the spread of harmful parasites, viruses, and bacteria. Needless to say, restaurant environments are where food safety standards should be rigorously followed, given the high volume of customers. Food safety training is crucial in ensuring that workers know how to handle food properly and protect public health. In fact, data shows that restaurants that prioritize training see a 50% reduction in violations compared to those that don’t. As already mentioned, there are solutions to spot contaminated food, such as spectroscopy, which you can read more about at https://www.avantes.com/. But prevention is always important, and proper food storage should be a top priority. For instance, all raw meats need to be stored separately from other ingredients, helping to avoid cross-contamination (meaning that bacteria from one item are transferred to another due to inadequate storage methods) during food preparation. The best food storage practices involve a top-to-bottom layout: simply put, the foods with the highest cooking temperatures need to be stored below foods with lower cooking temperatures. For example, it’s paramount to store whole fish above raw meat, in order to avoid cross-contamination.

Over 70% of consumers are more likely to choose brands that prioritize food safety

Consumer behavior is shifting, with data showing that 7 out of every 10 consumers are increasingly drawn to brands that prioritize food safety above all else. This isn’t surprising in today’s market, as individuals aren’t looking for quality alone when purchasing a product – they also want to know they can trust a brand.

Hence, businesses must commit to food safety in order to remain relevant, build loyalty, and drive more sales. Modern consumers have higher expectations, and brands that meet them where they are, position themselves for long-term success.

The bottom line

Foodservice workers must prioritize food safety to ensure customers are well-fed and safe. These statistics are important because they can lead to improved decision-making, thereby reducing risk, enhancing compliance, and improving operational efficiency.

With some simple precautions, such as purchasing from reputable suppliers, checking expiration dates, and storing foods properly, you can ensure the health of your customers when selecting foods for consumption.