The scientific risk to define exposure levels of no health concern for such chemicals form the basis for national and international food safety standards.
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. 