Most Americans take for granted that the food they purchase at the grocery store is safe to eat. But ensuring the safety of the food supply requires a coordinated effort involving scientific monitoring, regulatory oversight, and public health infrastructure. Among the most serious threats are bacterial pathogens, which are the second-leading cause of food recalls after undeclared allergens, and can lead to widespread foodborne illness.According to the U.S. Centers for Disease Control and Prevention (CDC), an estimated 48 million people in the United States get sick from foodborne illnesses each year. Of these, approximately 128,000 are hospitalized, and 3,000 die. Bacterial contamination of retail meat—particularly by pathogens such as Salmonella, E. coli, and Campylobacter—is a ma
