Food safety lawyer Shawn Stevens points out that the incidence of food borne illnesses in the U.S. have been in decline. The number of incidents dropped during the heat of the pandemic, but the trend looks to be sticking even as consumers and the food industry return to more normal operations. It should be noted that most food borne illnesses are the result of poor handling practices in the home or at local restaurants and this data involves official recalls or voluntary withdrawals by food plants. Importantly, the reported occurrences of virulent pathogens like E coli in meat products may only represent 12 percent of all recalls this year. ...

TAGS – North America, Macroeconomics