making produce safer

Making Produce Safer

Research focuses on safety of consumer-purchased produce

Recent food safety scares have raised consumer concerns about the quality of store-bought produce. Media coverage that often exaggerates the seriousness of the situation has heightened the public’s sensitivity to food safety. In actuality, the U.S. food supply is safer than in years past due to improved disease surveillance and monitoring, as well as to a more rapid response on the part of regulatory and public health departments.

An important part of this system includes ongoing research, education, and outreach efforts to reduce risks from pathogens in our food sources. A thorough evaluation of production and distribution processes can identify specific food hazards and help industry find ways to eliminate them from our food supply.

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