The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. Only a small percentage of those are related to a foodborne disease outbreak, which is defined as two or more illnesses caused by the same germ (e.g., a toxin, virus or bacteria) which are linked to eating the same food.