Foodborne Illness

Risk Factors

Foods and compounds that may contribute to Foodborne Illness.

• Eggs

  Estimated 142,000 Americans sickened yearly by Salmonella-tainted eggs. Salmonella can survive scrambled, over-easy, and sunny-side-up cooking.

  Source: How Not to Die

• Poultry (Chicken and Turkey)

  Poultry is a major source of food poisoning and UTIs

  Source: How Not to Die

Sources

• How Not to Die