The Public Health Agency of Canada estimates that there are 11 to 13 million cases of foodborne illness every year in Canada. Foodborne illness, also commonly referred to as food poisoning, occurs when a person becomes ill from eating food that has been contaminated with harmful microorganisms or their by-products. Bacteria, parasites and viruses are microorganisms that can cause foodborne illness. Mishandling of food at any step of the food distribution chain, from the farm through processing to preparation, can lead to foodborne illness.

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