"There are an estimated 76 million cases of foodborne illness each year, resulting in more than 5,000 deaths and 325,000 hospitalizations annually in the United States," said Art Liang, MD, assistant director for foodborne disease at the Centers for Disease Control and Prevention (CDC) in an announcement.

In response to the growing problem, the CDC, along with three other government agencies and the American Medical Association (AMA), have developed a new information kit to educate both physicians and their patients about food safety, complete with tips on how to handle food.

"While many foodborne illnesses, such as typhoid and cholera, have faded, new and re-emerging ones have taken their place," said AMA trustee J. Edward Hill, MD. "We didn't even know Cyclospora, resistant Salmonella and some strains of E. coli existed when many of today's practicing physicians were in medical school."

Although experts say everyone should take steps to prevent foodborne illness, older adults, and people with weakened immune systems are at higher risk.

The Partnership for Food Safety Education praised the release of this first-ever foodborne illness primer.

"Physicians and other healthcare professionals often overlook food safety issues when talking to their patients," says Melanie Miller, executive director of the Partnership. Miller says everyone should follow key food safety procedures such as:

Always wash hands with warm, soapy water before and after handling food. Keep kitchen surfaces and plates clean too.

Separate raw meat, poultry, and seafood from other foods so juices do not cross-contaminate foods.

Cook foods thoroughly to safe temperatures and keep hot foods hot and cold foods cold.

Don't let foods sit at room temperature for more than 2 hours. Most cooked dishes can keep for up to 3-4 days in the refrigerator. Reheat thoroughly to 165 degrees Fahrenheit so that food is hot and steamy.

People in a high risk category should also avoid eating raw fish or shellfish; raw or unpasteurized milk or cheese; soft cheeses (feta, Brie, Camembert, blue-veined, and Mexican-style cheese); raw or undercooked eggs or foods containing raw or lightly cooked eggs; raw sprouts, or unpasteurized fruit vegetable juices. The entire primer, including the patient tips, can be found at the AMA Web site.