The scientific risk to define exposure levels of no health concern for such chemicals form the basis for national and international food safety standards.
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However, as many as 81 million people experience foodborne illness annually, and an estimated 9,000 people die as a result. According to the Food and Drug Administration, almost everyone experiences a food-borne illness at least once a year, although many people don't realize it at the time. Most of these illnesses result from bacterial or viral contamination of food.