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Most Americans trust that their food supply is among the safest in the world. Yet, the Centers for Disease Control and Prevention reports that foodborne illness still affects about 48 million people each year—nearly 1 in 6 Americans. Of those, 128,000 are hospitalized and 3,000 die.

Kansas State University food scientist Karen Blakeslee says children under age 5 face higher risks because their immune systems are still developing and produce less stomach acid to fight harmful bacteria. Their small bodies also make them more vulnerable to dehydration from vomiting or diarrhea.

The World Health Organization notes more than 200 diseases can result from contaminated food. In children, E. coli infections are especially dangerous, sometimes leading to kidney failure or death. Sources include undercooked ground beef, raw milk or juice, leafy greens, sprouts, and even raw cookie dough. Other common culprits are Norovirus, Salmonella, Campylobacter, Hepatitis A, and Listeria. Blakeslee urges parents to follow four key food safety steps: clean hands and surfaces, keep raw foods separate, cook to safe temperatures, and refrigerate promptly. She also stresses teaching children proper handwashing.