Each year, foods contaminated with bacteria, viruses, and other pathogens sicken an estimated 48 million Americans and cause between $15 billion to more than $70 billion in health-related costs. These illnesses can be significantly reduced if producers and regulators adopt prevention-based strategies to decrease the risk of contamination that can make people sick. Pew’s research and policy recommendations inform researchers, the food industry, federal food safety regulators, and the lawmakers who provide oversight and funding for food safety programs. This collection explores lessons learned from recent outbreaks, and steps that producers and federal authorities have taken—or could take—to prevent future ones.