Food safety is so important to everyone around the world that the World Health Organization (WHO) dedicated this year’s World Health Day — celebrated each year on April 7 — to spreading awareness of it. As readers of Food Safety News know, food contaminated with harmful bacteria, viruses, parasites or chemical substances can lead to long-lasting disability and death. Foodborne and waterborne diarrheal diseases kill an estimated 2 million people annually, including many children and particularly in developing countries. WHO says that World Health Day 2015 is a chance to recognize the food safety role of all those
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(This post by Danisha Garner, a graduate student in NC State’s Department of Food, Bioprocessing and Nutrition Sciences, is the second in a series leading up to April 7, when the World Health Organization will celebrate World Health Day, which is focused this year on food safety. The first post in the series can be found here.) In the United States and other industrialized nations, consumption of fresh fruits and vegetables is considered a key component of a healthy diet. There are many benefits to eating fresh produce such as receiving adequate vitamins and minerals, reducing the risk of
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