An Economic Assessment of Food Safety Regulations

The Scope and Extent of Pathogen-Related

Foodborne Disease

Bacteria and parasites exist to some degree in all farm

animals.  Many microbes that are pathogenic to animals

do not cause human illness, and some human patho-

gens can live in food animals’ gastrointestinal tract

without causing animal illness.   Some pathogens

remaining in meat and poultry products after slaughter

may cause human illness under certain conditions.

Pathogens can also be introduced into meat and poultry

products in slaughter plants, processing plants, grocery

stores or foodservice establishments, and at home (fig.

1).  Pathogens can enter the food chain through feed,

manure management, processing procedures, or equip-

ment and facility sanitation.  Improper operating proce-

dures during processing and while handling food in the

home or restaurant can allow bacterial pathogens to

grow, which in turn increases the risk of foodborne

illness.  Among the most frequent causes of foodborne

disease are new product contamination, inadequate

cooking, inadequate cooling, storage, and improper

personal hygiene of the food handler or preparer.

The U.S. Centers for Disease Control and Prevention

(CDC) and the Food and Drug Administration (FDA)