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Bacteria are a member of a large group of unicellular microorganisms - some of which can cause human disease. Although most bacteria are harmless or often beneficial, some bacteria are pathogenic, or those that can pose a threat to human health or cause illness. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety.
It is very important to understand that certain groups of people have a higher risk for contracting a foodborne illness - and have a greater severity of an illness.
Raw shellfish (e.g. oysters, clams, mussels) can pose an increased risk to be contaminated - as they are filter feeders and become contaminated when their waters are polluted with raw sewage and bacteria.
Food safety is especially important for older adults. Older adults should avoid certain foods to protect themselves from foodborne illness and adults 65 and older are at a higher risk for hospitalization and death from foodborne illn
Found a problem with your food? If you suspect that a food product is contaminated or has made you or someone that you know sick, follow these guidelines to report it.