This document discusses food safety and contamination. It notes that bacteria are the most common cause of foodborne illness, while people at highest risk include those with weakened immune systems, pregnant women, young children, and older adults. It also outlines the various government agencies that monitor the food supply and identifies foods like meat, dairy and eggs that pose higher contamination risks. Additionally, it provides examples of common bacterial and viral infections from food and recommends good food handling practices to prevent contamination.

1. FOOD SAFETY Protecting Against Foodborne Illness