Ohio State University economist provides up-to-date cost of foodborne illness in U.S.

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Acute foodborne illnesses cost the United States an estimated $152 billion per year in healthcare, workplace and other economic losses, according to a report published by the Produce Safety Project (PSP).

The study, Health-Related Costs from Foodborne Illness in the United States, was written by Dr. Robert L. Scharff, a former Food and Drug Administration (FDA) economist and current Ohio State University assistant professor in the department of consumer sciences. The study estimates that more than a quarter of these costs, an estimated $39 billion, are attributable to foodborne illnesses associated with fresh, canned and processed produce.

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