The scientific process is used to discover pathogens found in our food. In the last 50 years scientists have discovered five times more pathogens than in the previous 50. And it’s the scientific process that helps create regulations to control and prevent these pathogens from infecting our food.
Fifteen federal agencies work with state agencies to regulate food safety. The federal departments are organized in a manner that clearly links science to the goal of reducing food-borne illness.
The NIH (National Institutes of Health) does the basic and clinical research. The CDC (Centers for Disease Control and Prevention) does the laboratory science to find methods to control the pathogens. And the FDA (Food and Drug Administration) applies the science to the regulations.
As the FDA says, “Together these agencies promote food safety, help prevent food-borne disease, and mitigate the clinical and social impact……..of noninfectious illnesses.”
