A great many people do not think about food safety or science until an illness or disease spread by food or drink affects them, a family member, or a friend. Although much of the food supply in the developed world is acknowledged to be safe, many millions of people there still get sick, with thousands hospitalized every year. In fact, in the United States alone, approximately 3000 Americans die each year from foodborne illnesses. Therefore, the prevention of foodborne illness and disease remains a major public health challenge. In the past few years, questions have been raised about the safety and proper labeling of foods and food substances developed by modern biotechnology. In addition, the shipment of foods around the globe and the potential for inadequate monitoring of them are major causes of concern. This worry has necessitated advances in microbiology, biotechnology, and pathogen detection that can ensure the quality and purity of the various components comprising our food chain. See also: Food; Food microbiology; Food poisoning; Food science; Public health

More than 250 foodborne diseases have been diagnosed and described. In recent years, certain dramatic outbreaks of these problems have garnered much attention. The vast majority of the reported cases of food poisoning originate with foodstuffs contaminated by bacteria; others may be caused by viruses or parasites. Some of the most virulent of these pathogens are Bacillus cereus, Campylobacter jejuni (the leading cause of acute bacterial diarrheal illness), Clostridium species (in particular, Clostridium perfringens), Escherichia coli O157:H7, Listeria monocytogenes, Salmonella species, Shigella (which causes bacillary dysentery), Staphylococcus aureus, and Yersinia enterocolitica. See also: Bacillary dysentery; Bacteria; Clostridium; Escherichia coli outbreaks; Human susceptibility to Staphylococcus aureus; Listeriosis outbreak; Salmonelloses; Yersinia

Most cases of foodborne illness are preventable, and individuals can minimize the risks from foodborne pathogens by taking a few key precautions. These include the washing of hands, produce, and surfaces before, during, and after food preparation; the elimination of cross-contamination of foods; the thorough cooking of foods at appropriate temperatures; and the prompt refrigeration of foods after use. In addition, public health organizations and government agencies constantly oversee and monitor all food products and ingredients as well as the varied aspects of food manufacturing, thereby providing a level of detection and prevention at the start of the food chain. See also: Food manufacturing; Meat food safety