Foodborne contaminants are a common form of preventable illness in the United States today. Annually, 48 millions Americans are sickened from a pathogen contained in something they ate. That is nearly 20%, or 1 out of every 6 citizens. There are 128,000 hospitalizations due to food-related pathogens each year. 3,000 persons in the U.S. die each year due to foodborne illness. Anyone is susceptible to contracting these illnesses; however, pregnant women, older adults, and persons with chronic illnesses are at increased risk of becoming very sick. The economic impact of foodborne illnesses accounts for $77.7 billion, due to medical costs, productivity losses, and deaths.
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