TY - CHAP M1 - Book, Section TI - Introduction to Food Safety: Food and Waterborne Infections A1 - Irvin, Kari A2 - Boulton, Matthew L. A2 - Wallace, Robert B. PY - 2022 T2 - Maxcy-Rosenau-Last Public Health & Preventive Medicine, 16e AB - Each year, the average American consumes about 2000 pounds (1 ton) of food.1 These foods are sourced both domestically and globally. About 19% of food is imported, including approximately 97% of fish and shellfish, 50% of fresh fruits, and 20% of fresh vegetables.2 Foods are distributed to Americans through over 1 million restaurants, 40,000 grocery stores, and numerous other points of sale.3,4 Most foods in the United States make their way to consumers through a supply chain that includes producers, processors, distributors, and points of sale. Along this complicated pathway from farm to fork, consumers expect high quality and safe food. Food served, packed, prepared, or grown under conditions that allow for contamination by pathogenic bacteria, viruses, parasites, or other adulterants result in 48 million people sickened by foodborne illness each year.5 Foodborne illness costs the United States between $152 billion and $1.4 trillion annually.6 SN - PB - McGraw Hill CY - New York, NY Y2 - 2024/03/29 UR - accessmedicine.mhmedical.com/content.aspx?aid=1182665080 ER -