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UT Extension / Family and Consumer Sciences

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The Centers for Disease Control and Prevention (CDC) estimate that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.76 million people get sick, more than 325,000 are hospitalized and 5,000 Americans die each year from foodborne illness. Many cases go unreported because sometimes foodborne illness is confused with symptoms of flu.

Some people are more susceptible to foodborne illness than others. Pregnant women, infants and children, the elderly and the sick are more likely to suffer serious effects.

In response to foodborne illness, University of Tennessee Extension conducts food safety education for consumers and other food handlers. Food safety education is available from county Extension offices and from the University of Tennessee Extension Web site. To find out more about food safety education in your county, contact your local office. Click here for a list of county offices in Tennessee.








Learn more about preventing foodborne illness:

Salmonella in the News

Noroviruses in the News

Turkey Basics: Handling Cooked Dinners

Food Safety Information

Program Contact

Janie Burney, PhD, RD
Professor
University of Tennessee Extension
Family & Consumer Sciences
119 Morgan Hall
Knoxville, TN 37996-4501

Telephone: (865) 974-7402
Fax: (865) 974-3234
E-mail: jburney@utk.edu

* foodsafety.gov;: Gateway to government food safety information.
* Fight BAC™: Partnership for food safety education.
* National Center for Home Food Preservation: Tested recipes and publications on canning, drying and freezing.
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For more information about the UT Extension Nutrition & Food Safety programs, please contact your local County Extension FCS Agent .