The Center for Disease Control (CDC) estimates that 48 million Americans contract a food borne illness yearly with 128,000 people hospitalized and 3,000 dead as a result of these illnesses.
The food safety system uses two lines of defense to help prevent this threat. First a series of inspections and enforcement measures identify hazardous products before they make it to store shelves and Americans’ plates. Second, when a foodborne pathogen or other threats are still sold for consumption, the recall system attempts to remove the food from store shelves as quickly as possible and alerts consumers about the hazard. While not all illnesses are connected to a source, removing contaminated food from the market helps protect the public.