The Food Safety Initiative represents a model of cooperation between key Federal, State, and local agencies and private organizations involved in food production, marketing, preparation, and consumption. To determine the health risks associated with foodborne pathogens, the Food Safety Initiative is establishing an interagency consortium to coordinate risk-assessment research. The results are expected to help in determining acceptable levels of exposure to foodborne pathogens and identify where in the food chain to apply resources to control the threat of foodborne illness. Other new research will be aimed at improving methods for detecting and identifying foodborne pathogens and developing new ways to prevent or eliminate them. In addition, research will focus on understanding how bacteria and other microorganisms become resistant to processing methods, such as heating or chilling, that are designed to kill foodborne pathogens or keep them from growing and spreading.
Many experts are concerned about human and animal resistance to antibiotics.
New and more accurate methods for detecting hazardous microorganisms are replacing existing sight, touch, and smell techniques used to inspect food. Food in the United States was once largely grown and consumed locally, but today food can become contaminated at any point along a complicated and global system of food production and distribution. This food chain leads from the field or pasture to the processing plant and from there through the wholesaler and retailer to the consumer. Finally, the Food Safety Initiative is focusing on consumer education. One of the ironies of foodborne illness is that a few relatively simple procedures can eliminate or prevent the growth of most harmful microorganisms found in or on food.