Challenges in Food Safety
Sometimes the foods we love and count on for good health are contaminated with germs that cause sickness and can even be deadly. More progress is needed to protect people and reduce foodborne illness in America.
New challenges to food safety will continue to emerge, largely because of:
- Changes in our food production and supply, including more imported foods.
- Changes in the environment leading to food contamination.
- New and emerging bacteria, toxins, and antimicrobial resistance.
- Changes in consumer preferences and habits.
- Changes in the tests that diagnose foodborne illness.
Antimicrobial resistance in foodborne germs is a growing challenge that is made worse by overuse of antibiotics in humans and food animals. CDC estimates that every year, over 660,900 infections in the United States are caused by resistant Salmonella or Campylobacter.
Food contamination can occur at any point—during production, processing, distribution, or preparation.