The increasing number of foodborne illnesses in the U.S. is driven by the rising consumption of fresh produce or foods that are not cooked or pasteurized, as well as the emergence of new disease-causing organisms and imports of food from countries without rigorous safety standards. The FDA already has Web sites that provide food safety guidelines to consumers, but it needs more advanced tools to prevent the outbreak of foodborne infections, says Sandra Eskin, a food safety expert at nonprofit group Pew Charitable Trusts.

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