The Centers for Disease Control and Prevention says the food we eat, and the ingredients we use, are the main risk factors for foodborne illnesses, but experts say there’s more to it than that.
Experts say the food that’s safe to consume is the food most people consume.
And in the US, it’s often the cheapest.
The CDC says there are three main factors that determine whether a food is safe to have on the table: the level of the virus that’s in it, the amount of the bacteria in the food, and whether the food is pasteurized.
But these factors are not necessarily the same for every food.
There are a lot of factors to consider when deciding if a food’s safe for consumption, including: whether the product contains a virus or bacteria, and if it’s pasteurized