Why Identifying Emerging Risks is Critical in Food Safety

Escherichia coli was a little-known bacterium in 1993 until it caused an outbreak linked to the consumption of undercooked ground beef hamburgers supplied by the fast-food chain Jack in the Box.

Fortunately, in the wake of this food safety crisis (740 cases, 171 hospitalizations, and four deaths in four states, $160 million in lost sales, and $50 million in lost compensation), the HACCP system was established in the North American food industry, and a microbiological criterion for the presence of Escherichia coli in beef was established.

For more details, see the attached file.

I do find it so confusing that the US legislative environment is so fractured and that HACCP was never universally adopted.