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Pregnant women, the elderly and persons with suppressed immune systems due to cancer treatment, diabetes, liver and kidney disease are just a few examples of conditions that increase the risk for foodborne illness, young children are also vulnerable to developing serious illness from foodborne disease.
Without knowledge of production practices, it is difficult to offer guidance to processors to effectively manage risks. This is why education is key, as consumers demand more products that are fresh and locally produced, providing more hands-on education to producers to effectively manage risks can help produce safer foods.
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