Food safety has been a global topic in recent years stemming from a wide range of incidents
related to foodborne illnesses and food adulteration. According the U.S. Food and Drug
Administration (FDA), 48 million people fall ill every year in the United States from foodborne
illnesses; this is 1 in 6 people1. Economically motivated adulteration has cost many lives and is
estimated to cost the industry $10 to $15 billion per year, affecting approximately 10% of all
commercially sold food products, according to the Grocery Manufacturers Association (GMA)2.
