Robert A. Robinson

About the author: Robert A. Robinson is the associate director of food and agriculture issues at the Resources, Community and Economic Development Division of the U.S. Department of Agriculture.

Contamination in the U.S. food supply has led to an increase in often-deadly food-borne illnesses. Possible causes for the growing risk include deadlier strains of bacteria such as E. coli, broader distribution of contaminated foods, and improper handling and preparation. These illnesses kill over nine thousand people each year and sicken millions more. Although the government has worked to reduce food safety risks, fragmented responsibilities among various federal agencies have stymied those efforts.

Editor's Note: The following viewpoint was originally a statement given to the House of Representatives Subcommittee on Human Resources and Intergovernmental Relations on May 23, 1996.

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