The Pew Charitable Trusts seeks to reduce health risks from foodborne pathogens through collaboration with food producers, researchers, regulators, and other stakeholders. The food safety system should focus on prevention through scientifically sound risk assessment and management.

Why It Matters

An estimated 1 in 6 Americans gets sick from food each year, according to the Centers for Disease Control and Prevention. Infections from harmful bacteria, parasites, and viruses in food can lead to long-term health problems and even death, and these preventable illnesses are particularly dangerous for vulnerable groups such as young children and older adults. U.S. health-related costs for foodborne illnesses range from an estimated $15 billion to more than $70 billion a year. Additionally, these microscopic pathogens in contaminated foods trigger product recalls and related business expenses for food companies, adding billions of dollars to the financial burden.

Article

Advancing Meat and Poultry Safety

Quick View
Article

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) oversees the safety of meat and poultry products.

Article

Faces of Foodborne Illness

Quick View
Article

Foodborne pathogens such as Salmonella, E. coli, and Listeria infect millions of Americans each year, causing lasting health problems for many.