Safe Food Project

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Improving food safety is a public health priority. Food contaminated with pathogens such as E. coli O157:H7 and Salmonella causes an estimated 48 million illnesses and 3,000 deaths annually, according to the Centers for Disease Control and Prevention. Pew’s work in this area seeks to improve the government’s prevention-based food safety strategies in order to reduce health risks from foodborne pathogens.

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  • Hepatitis A Outbreak Linked to Egyptian Strawberries

    When the new import rules commence—the first takes effect in May 2017—they will help ensure that the safety standards applied to food produced domestically are also applied to items entering the United States from other countries, but only if the FDA receives the necessary funds to fully implement and enforce them. Read More

  • U.S. Food Supply Poised to Get Safer as FDA Rule Takes Effect

    An estimated 1 in 6 Americans contracts a foodborne illness each year, but that figure should decline as a result of safety measures that thousands of food facilities must implement by Sept. 19. That’s the deadline for large food processors to meet new prevention-based regulations developed by the U.S. Food and Drug Administration (FDA), which oversees the safety of roughly 80 percent of... Read More

  • Pew Highlights Need to Address Emerging Pathogens in Meat and Poultry

    Those responsible for overseeing the safety of U.S. meat and poultry must take additional steps to protect consumers from newly emerging pathogens and from evolving strains of existing microbes, according to a report released today by The Pew Charitable Trusts. The report, “Emerging Pathogens in Meat and Poultry,” identifies the ways in which evolving bacterial and viral threats... Read More

Faces of Foodborne Illness

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Personal stories from foodborne illness victims.

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Media Contact

Matt Mulkey

Manager, Communications

202.862.9864