The goal of this initiative is to reduce, to the greatest extent possible, the incidence of foodborne illness. New pathogens, new food products, huge increases in imported foods, the growing importance of food exports, and increasing antimicrobial resistance among foodborne pathogens present new challenges to the nation's food safety programs. Total costs for all foodborne illnesses are likely to be much higher. These estimates do not take into account the total burden placed on society by the chronic, often life-long consequences caused by some foodborne pathogens. Additional important safety concerns are associated with the greater susceptibility to foodborne infections of several population groups.
Patients taking antibiotics, or antacids, are also at greater risk of infection from some pathogens.
Other groups who may be disproportionately affected include persons living in institutional settings, such as hospitals and nursing homes, and those with inadequate access to health care, such as homeless persons, migrant farm workers, and others of low socioeconomic status. Bacteria and other infectious organisms are pervasive in the environment. Salmonella enteritidis enters eggs directly from the hen. Molds and their toxic byproducts can develop in grains during unusually wet or dry growing seasons, damage and stress during harvesting, or during improper storage. Seafood may become contaminated from agricultural and other runoff, as well as by sewage, microorganisms, and toxins present in marine environments.