According to the Centers for Disease Control (CDC), there are 15 pathogens that account for over 95 percent of the illnesses and deaths from foodborne illnesses acquired in the United States. The Economic Research Service (ERS) recently released a report that estimates the cost of foodborne illness at more than $15.6 billion for 2013. Read the complete report here.
To keep Oregonians healthy while dining out, the Oregon Public Health Division Foodborne Illness Prevention Program has adopted the 2009 FDA Food Code, which is based on the latest science regarding food safety practices. Go to our Food Sanitation Rules webpage for fact sheets and more information.
U.S. Food and Drug Administration
Oregon Public Health Emergency Preparedness
Oregon Menu Labeling Act