Science and Our Food Supply: Investigating Food Safety from Farm to Table

For Some, the Risks Are Even Greater

People in the following at-risk categories are more likely 

than others to get sick from harmful bacteria that can be 

found in food. Once they’re sick, they face the risk of  

serious health problems, even death. These groups include:

• 

Older adults 

• 

Young children 

• 

Pregnant women 

• 

People with weakened immune systems 

Plus, underlying illnesses such as diabetes, some cancer 

treatments, and kidney disease may increase a person’s risk 

of foodborne illness. 

!

FASCINATING FACTS

• 

Fast-food restaurants employ more high 

school students than any other industry.

• 

Nearly 25% of the U.S. population is  

at risk for serious symptoms from  

foodborne illness.

The Science and Our Food Supply program 

is your innovative classroom link between 

food … science … and health.