The CDC estimates that foodborne illnesses cause roughly 1 in 6 Americans (48 million people) to get sick, 128,000 to be hospitalized and 3,000 deaths. Common microorganisms (pathogens) that can contaminate food include bacteria, parasites, viruses and chemical substances. While anyone can be at risk, the most vulnerable are the elderly, children and individuals with immune-compromised systems. Fearless Fabulous You Melanie provides food handling safety tips and helpful online resources.

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