Question

what contributes to two-thirds of foodborne illness outbreaks in restaurants?

Answer 1

That would be "food handling by infected employees."

What that means is that most cases of food poisoning are caused by the people who make your food,
when those people don't wash their hands,
or when they cough and sneeze onto your food.

Some of the most common pathogens that you can get from unsanitary employees are...

Norovirus
Salmonella,
and Escherichia coli.

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Norovirus causes "gastro-enteritis," which some people call the "stomach flu."

It's passed on mainly through saliva.
So if someone with this virus coughs or sneezes in your food, it sucks for you.

It's not a REAL flu,
but it's very nasty.

Diarrhea, vomitting, and lots of stomach cramps.

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Salmonella is a type of bacteria that can cause "salmonellosis."

Again, with this disease, we get diarrhea, vomitting, cramps,
and also chills, and fever.

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E. coli is a type of bacteria that can cause "E. coli enteritis."

This bacterium naturally lives inside the intestine.

That means that if someone poops, doesn't wash their hands, and gets their poop into your food,
you end up with THIS disease.

It causes you to s.hit BLOOD.

You may also come down with a fever,
and have really painful abdominal cramps.