Foodborne illnesses (sometimes called “fo​od poisoning”) are caused by eating or drinking something that is contaminated with germs (such as bacteria, viruses, or parasites) or chemicals (such as toxins or metals) that can make people sick. Many foodborne illnesses can cause sudden symptoms like upset stomach, diarrhea, and vomiting, but most people get better in a few days without treatment. Some foodborne illnesses can cause other serious symptoms, resulting in hospitalization, long-term health problems, or even death.

The U.S. Centers for Disease Control and Prevention (CDC) has estimated that every year in the United States:

• 48 million (or 1 in 6) people get sick from a foodborne illness
• 128,000 people are hospitalized because of a foodborne illness
• 3,000 people die from a foodborne illness
  

Learn about recent multistate foodborne outbreaks

Learn about recent foodborne outbreaks ​with California patients

Contaminated Fo​od & Drinks

​Germs can contaminate food and drinks if:

• Infected animals are used to produce meat or dairy products
  

• Contaminated water is used to grow or wash food 

• People who are infected prepare or serve food to others​​​
  

​​​​​​​Germs can then multiply and produce toxins, especially when food and drinks are not refrigerated or stored properly.

What are foodborne outbreaks? 

When two or more people get sick from eating the same contaminated food, this is called a foodborne outbreak. Many people think of foodborne outbreaks as something that happened when a group of people got sick after eating contaminated food at the same restaurant or potluck. However, many outbreaks have happened among people who lived far apart and ate food that was contaminated where it was grown or prepared before it was distributed in stores or restaurants across different states.

Foodborne outbreaks have been linked to many different types of contaminated food and drinks, including fruits and vegetables, raw dairy products, seafood, chicken, beef, pork, and processed foods (such as flour, cereal, and peanut butter). Raw or undercooked meat (including chicken and seafood) and animal products (like eggs or milk) are most likely to be contaminated with germs that can make people sick and cause foodborne outbreaks.

How can I help prevent foodborne outbreaks?

1. Report it to your local health department – local health departments tell CDPH about foodborne illnesses so that CDPH and public health officials can identify and control outbreaks to prevent more people from getting sick. By sharing information about your foodborne illness with the local health department, you can help keep other people from getting sick. 
   

2. See a doctor or healthcare provider to get tested – tests can help figure out what kind of germ or chemical made you sick.

3. Keep track of what and where you ate in the past week – the food that made you sick is often not the last food you ate!

• Write down everything you remember eating and drinking in the 7 days before you got sick: 

• Keep track of where you ate or went shopping for food (such as restaurants, grocery stores, food trucks, parties, and other events with food).
  

• Gather receipts from restaurants, grocery stores, or online food orders. If you took pictures of the food you ate, or menus you ordered from, those can be helpful too.     ​​
  

• ​​​​​​If you are enrolled in a food benefits program or a store rewards or loyalty program, that information can help, too. These programs keep track of recent purchases and other important details that you might not know or remember (like food brands and purchase dates).      ​
  

Gathering this information and sharing it with your local health department and healthcare provider can help with an outbreak investigation – the more details you can remember, the better! 

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​Outbreaks in 2026 with California Patients

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​Outbreaks in 2025 with Califor​​nia Patients

Outbreaks in 2024 with California Patients