Food Safety: Farm-to-Table Resources for Marylanders

Foodborne illness can sporadically strike an individual or occur as an outbreak. It is estimated that 17% (1 in 6) American’s will domestically experience an episode of foodborne illness each year (Food Safety, 2019). Where young children (5 years and younger), pregnant women, older adults (65 years and older), and immunocompromised people (eg. diabetes, cancer, HIV/AIDS, organ transplant…) are more susceptible of acquiring a foodborne illness (Byrd-Bredbenner, Berning, Martin-Biggers, & Quick, 2013). 

The World Health Organization states “Foodborne diseases are caused by contamination of food and occur at any stage of the food production, delivery and consumption chain. They can result from several forms of environmental contamination including pollution in water, soil or air, as well as unsafe food storage and processing (n.d.).” It is important for Marylanders to practice safe food handling behaviors to protect themselves and others from preventable infectious diseases across the food supply chain.