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)