Without safe food it is almost impossible to sustain a life that promotes good health. Unsafe food contains harmful bacteria, viruses, parasites and/or chemical substances that can cause 200+ diseases, ranging from diarrhea to various cancers. The cycle of disease and malnutrition is vicious as it can impact any demographic including infants, young children, or the elderly.
The most common foodborne illnesses include Salmonella, which comes from foodborne pathogens (bacteria). Symptoms include fever, headache, nausea, vomiting, abdominal pain, and diarrhea. The food that are frequently involved in these outbreaks is egg, poultry, and generally, animal products. Similarly, E. Coli is also often associated with contaminated milk, undercooked meat, and expired fruits/vegetables. Listeria infection is notably a cause of miscarriage in pregnant women and the death of newborn babies, although rare, it is one of the most fatal if contracted. Vibrio cholerae is a type of infection spread through contaminated food or water, with symptoms of severe dehydration.
The most concerning part of the spread of foodborne illnesses are naturally occurring toxins and environmental pollutants because they are relatively out of human control. A well-known example was the Chipotle foodborne illness outbreaks from 2015 through 2018. More than 1,100 people became sick. Chipotle "agreed to a three-year deferred prosecution agreement (DPA)" and paid a $25 million criminal fine.
In response to foodborne illnesses being propelled worldwide, WHO announced their global strategy for food safety 2022-2030 in 2022. Their strategic priorities include strengthening national food control systems by improving compliance, verification, and enforcement protocols; identifying and responding to food safety challenges resulting from global changes; sourcing food safety information from beyond national borders; and increasing stakeholder engagement and risk communication.
U.S Secretary of Agriculture Brooke L. Rollins on July 15th announced their new plan to bolster meat and poultry safety. Their five-step process includes microbiological testing and inspection oversight, charging ahead to reduce salmonella illnesses, strengthening state partnerships and empowering FSIS inspectors to take action. FSIS has completed in-person reviews at 77% of meat/poultry plants in the first six months of 2025.