A lack of food safety can give way to foodborne illnesses. These are a preventable and underreported public health problem. These illnesses are a burden on public health and contribute significantly to the cost of health care. They also present a major challenge to certain groups of people. Although anyone can get a foodborne illness, some people are at greater risk. For example:
Children younger than age 4 have the highest incidence of laboratory-confirmed infections from some foodborne pathogens, including Campylobacter, Cryptosporidium, Salmonella, Shiga toxin-producing Escherichia coli O157, Shigella, and Yersinia.4
People older than age 50 and those with reduced immunity are at greater risk for hospitalizations and death from intestinal pathogens commonly transmitted through foods.4
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