ABSTRACT
The pace of food safety innovations in the United States has increased markedly in the past decade. Both the private and public sectors have been involved in the initiation and fine-tuning of Hazard Analysis and Critical Control Points (HACCP) systems to control pathogens and other hazards from farm to fork. During the past decade, HACCP became mandatory for the seafood, meat, poultry, and fresh juice industries in the United States. Some of the private economic incentives for better pathogen control came from foodborne disease outbreaks that sullied a brand name and led to the creation of food safety activist groups such as Safe Tables Our Priority (STOP). Other incentives came from the entrepreneurial vision of a developing market for food safety-based on heightened consumer awareness, new
regulations, and improved pathogen tests that facilitate the validation of pathogen-control innovations in the food supply chain.
