The federal government has a long history of regulating food production to protect consumers from food-borne illnesses. As the industrialized food system expanded in the United States through the 1900s, concerns about food safety increased. By the early 2000s, several large-scale recalls of lettuce, melons, eggs, and meat—often due to E. coli or Salmonella contamination—riveted media and public attention. Government, organizations, and individual innovators adapted and developed new technologies for tracking food from the point of production to the point of purchase. These field data systems have helped identify the path of contamination. Contamination is still a significant concern in the American food system.