Most people move through their daily routines without giving much thought to foodborne illness. Meals are planned, groceries are purchased, ingredients are chopped and stirred, and plates are cleared away with little consideration of the invisible microbial world that sometimes accompanies what we eat. It is often only when someone experiences the unmistakable symptoms—sudden nausea, abdominal cramping, vomiting, diarrhea, fever—that food poisoning becomes more than an abstract possibility. In reality, foodborne illness remains a significant public health issue worldwide, affecting millions of people each year. The reassuring truth is that many cases are preventable through careful handling, proper storage, and adequate cooking.

Harmful bacteria, viruses, and parasites can contaminate food at multiple stages, from farm to processing facility to grocery store shelf to the cutting board in your own kitchen. Contamination does not require negligence or recklessness; it can occur through subtle lapses in temperature control, cross-contact between raw and ready-to-eat foods, or insufficient washing of produce. Certain populations face greater risks of severe complications, including pregnant women, young children, older adults, and individuals with weakened immune systems. For them, what might be a temporary inconvenience for others can become a serious or even life-threatening condition. Despite common assumptions, food poisoning is not limited to exotic street fare or visibly spoiled products.