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Food safety refers to the steps in handling, preparing, and storing food that reduce the likelihood of a person developing a foodborne illness from contamination caused by bacteria, viruses, parasites, toxins, or chemicals. According to the Centers for Disease Control and Prevention (CDC), each year 48 million people in the United States suffer from foodborne illnesses, and 3,000 people die from consuming unsafe food. Because food can become contaminated at any point in its production, processing, transportation, or preparation, any deviation from food safety guidelines can have serious consequences.(Opposing Viewpoints)
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What are the causes of food-borne illnesses?
How common and/or dangerous are the environmental contaminants of food?
Is food more likely to become contaminated during processing, in restaurants, or home kitchens?
Are food additives used for preservation safe?
What is cross contamination and how can it be prevented?
Should antibiotics in animal feed be eliminated?
How can foreign-made food additives be regulated?
How can restaurant inspections be more effective?
How to reduce the chance of contracting a food borne illness?
Should imported foods be labeled with its country of origin?
What is the Food Safety Modernization Act (FSMA) and is it working?