Pathogens that contaminate food supply and cause food borne illness such as Salmonella and E. coli may soon meet their match as new technological advancements are making food safer at each step in the custody chain from farm to consumer.
According to the CDC, foodborne illness accounts for 3,000 deaths in the U.S. each year. Because of these health risks, the Institute of Food Technologists (IFT) says researchers are pushing for new food safety techniques and setting goals determined to reduce these numbers, according to recent interviews IFT conducted for its FutureFood 2050 publishing initiative.