The subtitle to this article is
Experts believe the food supply is safer than in the days before pasteurization and refrigeration, but new dangers have emerged.
It seems to me that disease levels pre-refrigeration and pre-pasteurization is a very, very low bar for our modern food safety.
This article is nearly devoid of useful analysis - providing only statistics since 1996.
How about comparing US food-born illness risks to those in other developed countries?
And how can they not even mention the reduction in funding the FDA has experienced while the import of food has exploded?