For as long as the food industry has been processing raw animal products, many of those products could be sold to consumers despite the presence of many pathogens.
In recent years, the U.S. Food Safety and Inspection Service (FSIS) has launched many new initiatives designed to combat pathogens in processed meat products.
At the end of 2013, Consumer Reports made national headlines by reporting that 97 percent of retail chicken breasts were contaminated with some form of gut bacteria.
