Eating in Restaurants: A Risk Factor for Foodborne Disease?

TLDR

Foodborne disease remains a common but preventable global health burden, with nearly half of U.S. food expenditures occurring in restaurants. The study calls for focused prevention efforts in the food service industry and urges clinicians to report suspected foodborne illnesses to public health authorities.

Abstract

Foodborne disease is a common, but preventable, burden of illness worldwide. Almost one-half of every dollar spent on food in the United States is spent on food from restaurants. A growing body of data from foodborne disease outbreaks and studies of sporadic (non-outbreak-associated) gastrointestinal disease of various etiologies suggest that eating food prepared in restaurants is an important source of infection. These data suggest a critical need for action that is focused on preventing disease transmission within the food service industry. Clinicians should report all suspected foodborne disease to public health authorities to ensure appropriate epidemiologic investigation.