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If their food is contaminated with pathogens, they will get sick, too. But there are some possibilities about what would make you think this . . .

* It could be that they do not follow the US model of food distribution and shopping - buying mass quantities of food once a week (or less frequently) and expecting it to last. They might purchase locally-produced food daily and buy only the amount that will be used that day. * They use more foods that do not require refrigeration. * Their bodies may have become more tolerant of potentially pathogenic bacteria. Foodborne illness is a global issue. See Related Links.

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Q: Why don't people from other countries seem to get sick from unrefrigerated foods?
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