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Project

Safe Food Project

Food contaminated with pathogens such as E. coli O157:H7 and Salmonella causes an estimated 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths annually in the United States, according to the Centers for Disease Control and Prevention.

The U.S. is not making enough progress in reducing these preventable diseases. Wider use of effective strategies to decrease pathogenic contamination throughout the supply chain can substantially improve the safety of our food. Pew is working to modernize food safety approaches used by federal agencies and businesses so that they reflect current risks to human health as well as employ scientific and technological advancements.

Apple factory, sorting machine
Apple factory, sorting machine
Report

A Guide for Conducting a Food Safety Root Cause Analysis

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Report

Learning from food contamination events and foodborne illness outbreaks helps uncover weaknesses in food safety systems and is a foundational property of a truly prevention-based system. Foodborne illness investigation methods continue to evolve to keep pace with changing hazards, technologies, and food production, processing, and distribution systems in an increasingly globalized food supply.

Groceries
Groceries
Article

Foodborne Illness Outbreaks

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Article

Each year, foods contaminated with bacteria, viruses, and other pathogens sicken an estimated 48 million Americans and cause between $15 billion to more than $70 billion in health-related costs. These illnesses can be significantly reduced if producers and regulators adopt prevention-based strategies to decrease the risk of contamination that can make people sick. Pew’s research and policy recommendations inform researchers, the food industry, federal food safety regulators, and the lawmakers who provide oversight and funding for food safety programs. This collection explores lessons learned from recent outbreaks, and steps that producers and federal authorities have taken—or could take—to prevent future ones.

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Article

Faces of Foodborne Illness

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Faces of Foodborne Illness

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

Our Work

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Hens

Advancing Meat and Poultry Safety

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