According to the Center for Disease Control (CDC, 2010), 17% of Americans are at risk from food borne illnesses leading to 325,000 hospitalizations and about 3000 deaths every year. There have been several occasions in past during which these outbreaks have posed serious health concerns such as E. coli 0157:H7 in spinach - 2006, Salmonella Saintpaul in pepper - 2008, Salmonella Typhimurium in peanut butter - 2008, and Salmonella Enteritidis in eggs - 2010 (Haglund, 2011; Pouliot, 2012). As a result food businesses have lost billions of dollars in recall of contaminated food such as 500,000 bushels of soybean had to be destroyed in a Nebraska elevator after contamination from 500 bushels of soybean already affected by engineering corn. Similarly Starlink corn, not approved for human consumption, entered the food supply chain triggering a recall of more than 300 food products affecting food supply chain seriously (Laux, Hurburgh & Mosher, 2008). These incidents suggest that the American food safety1 system at that time was unorganized and ill equipped to counter potential food hazards (Becker & Porter, 2007)
