An FDA field inspector in Los Angeles checks imported shrimp, February 2009. More than a dozen federal agencies play a part in keeping food from making Americans sick. Critics say that leads to a lack of coordination, a patchwork of rules and holes in the system. FDA hide caption

itoggle caption FDA

Eastman Chemical went a step beyond calling Tritan plastic BPA-free, setting off a legal challenge. Eastman hide caption

itoggle caption Eastman

Dr. Margaret Hamburg will have served almost six years as FDA commissioner by the time she leaves, far longer than the recent tenure for chiefs of the agency. J. David Ake/AP hide caption

itoggle caption J. David Ake/AP
Samuel LaHoz/Intelligence Squared U.S.

To refrigerate or not to refrigerate? It boils down to bacteria, aesthetics and how much energy you're willing to use. Robert S. Donovan; Flickr / Alex Barth; Flickr hide caption

itoggle caption Robert S. Donovan; Flickr / Alex Barth; Flickr

Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Dan Charles/NPR hide caption

itoggle caption Dan Charles/NPR

Edibles available at LoDo Wellness Center, a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Matthew Staver/Landov hide caption

itoggle caption Matthew Staver/Landov

A U.S. company that supplies meat to some fast-food chains in China has pulled all of its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Kin Cheung/AP hide caption

itoggle caption Kin Cheung/AP

Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall. Justin Sullivan/Getty Images hide caption

itoggle caption Justin Sullivan/Getty Images

Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Luke Runyon/KUNC/Harvest Public Media hide caption

itoggle caption Luke Runyon/KUNC/Harvest Public Media

University of California, Davis food safety field scientists Michele Jay-Russell, Paula Kahn-Rivadeneira, Anna Zwieniecka, Navreen Pandher and Peiman Aminabadi celebrate the first day of their experiment testing E. coli survival in soil. Courtesy of Fhon Saharuetai hide caption

itoggle caption Courtesy of Fhon Saharuetai

Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com hide caption

itoggle caption iStockphoto.com

Brent Gentry of Underground Meats rotates a coppa. Underground Meats is behind a new project that aims to lower the barrier to entry for would-be artisanal meat producers by making it easier for them to craft food safety plans. Emily Julka/Courtesy of Underground Meats hide caption

itoggle caption Emily Julka/Courtesy of Underground Meats

Food chemists say that pigments from the purple sweet potato are becoming a "natural" alternative to synthetic food dye. avlxyz /Flickr hide caption

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