The e-coli bacteria was in the news late last year in a fresh spinach scare (including deaths) in addition to being found in some fast-food restaurants, but is it really that large of a problem? Warding off bacterial growth in food is a constant irritant for foodmakers and preparers, but standardized processes that nearly all follow generally keep the bacteria away.

Still, the USDA is still feeling the pinch a little, and has pledged $5.5 million to study how to keep fresh produce safe from e-coli in a better manner than in the past.

What will be studied? The vulnerabilities in the fresh produce supply chain for one, and the handling of it before it reaches your mouth as well. Perhaps stricter guidelines could virtually eliminate future e-coli infections? We'll never be 100% perfect. but we could come close.