CDC Uncovers Surprising Source of Viral Foodborne Outbreaks

The Hidden Culprit Behind Foodborne Illnesses

Foodborne outbreaks, triggered by bacterial and viral infections, are a major global health concern. A new report from the US Centers for Disease Control and Prevention (CDC) reveals the main cause of these outbreaks.

Infection from Sick Food Workers

The CDC’s Morbidity and Mortality Weekly Report indicates that while many foodborne illness outbreaks stem from animal or environmental contamination before final preparation, most viral outbreaks result from contamination by sick food workers.

A report published in March 2025 found that nonpharmaceutical interventions during the COVID-19 pandemic, such as increased glove use, cleaning and disinfection, and restaurant dining area closures, likely contributed to a decrease in norovirus cases. Norovirus is commonly spread by infectious food workers.

Restaurant Managers’ Part in Limiting Contamination

Restaurant managers can help prevent contamination by sick food workers by establishing written policies on managing ill workers, creating contingency plans for staffing during worker exclusions, and addressing reasons why employees work while sick.

Enforcing rules about excluding sick workers from workplaces and practicing proper hand hygiene significantly reduces worker and consumer illnesses. However, barriers to excluding sick food workers exist, such as staffing shortages and potential job or income loss. Restaurant managers can minimize these risks by implementing written policies, developing contingency plans for staffing during worker exclusions, and addressing reasons why employees work while ill.

Personal Hygiene Tips to Avoid Foodborne Illnesses

• Wash hands thoroughly before touching food.
• Regularly clean kitchen surfaces, utensils, and storage areas to prevent cross-contamination.
• Cook meats, seafood, and eggs to safe internal temperatures. Use a food thermometer to confirm doneness.
• Refrigerate perishable items promptly at or below 4°C (40°F). Avoid leaving cooked food at room temperature for extended periods.
• Keep raw meats separate from ready-to-eat foods. Use separate cutting boards for vegetables and raw proteins.
• Purchase food from trustworthy suppliers. Check expiration dates and inspect items for spoilage before consumption.
• Follow food safety guidelines to minimize risks.
• Use clean water for cooking and washing food to prevent bacterial contamination.

By following these preventive measures, individuals and food businesses can significantly reduce the risk of foodborne outbreaks and safeguard public health.