Foodborne pathogens can cause severe diarrhea or debilitating infections including meningitis. Chemical contamination can lead to acute poisoning or long-term diseases, such as cancer. Foodborne diseases may lead to long-lasting disability and death. Once contamination occurs, further mishandling, such as undercooking the food or leaving it out on the counter at an unsafe temperature, can make a foodborne illness more likely. Many germs grow quickly in food held at room temperature; a tiny number can grow to a large number in just a few hours.
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