Foodborne illness refers to any sickness that results from consuming a solid food, milk, water or other beverage, generally because it has been contaminated. The Centers for Disease Control estimated in 1999 that there are 76 million cases of foodborne illness annually in the United States, resulting in 325,000 hospitalizations and 5,000 deaths. This is the most recent estimate available as of March 2010. The total impact of foodborne illness, however, is likely underestimated because many cases are not reported. Of those that are reported, the cause is only identifed in 19 percent of the illnesses and hospitalizations and 36 percent of the deaths, according to the CDC study. The U.S. Department of Agriculture estimated in 2000 that the annual economic cost was $6.9 billion, including medical care and lost productivity. But a March 2010 study by the Produce Safety Project at Georgetown University pegged those costs at $152 billion, including deaths, pain and suffering, and functional disability. The study comes as the U.S. Senate is considering legislation to expand food safety efforts. Updated March 2010