ABSTRACT
As we have evolved into this century with the Internet and technology, every year brings a new sense of urgency to the world of food safety. Microorganisms continue to emerge becoming more tolerant to their environment with survival mechanisms for harsh environments consistently improving. Microbiological detection methods and the reporting structure for food-borne illnesses have improved greatly along with the ability to track pathogens to their source. Margaret A. Hamburg, MD, Commissioner of Food and Drugs, stated in an article published at foodsafety.gov that “each year, food borne illness strikes 48 million Americans, hospitalizing a hundred thousand and killing thousands.” These gures are huge but are very likely a low estimate. The food supply must be as safe as it can be. No exceptions!
