Some foods and beverages are associated with a higher incidence of foodborne illness. Harmful microorganisms like bacteria, viruses and parasites can contaminate certain foods and beverages and cause foodborne illness. These foods are usually perishable and need to be handled correctly in order to ensure their safety. Factors, including the way a food is produced, processed, packaged, stored and consumed, greatly influence its safety.

Some foods and beverages can increase the incidence of foodborne illness for specific segments of the population, often referred to as high risk groups. Information in this section will provide some tips on how to decrease the risk of foodborne illness from foods and beverages.