Many groups, in addition to the producer and veterinarian, are now trying to direct and regulate livestock management practices. For example, in 2008 California passed a law regulating the "confinement of certain fann animals ... ". The U.S. Congress recently introduced a bill restricting the use of on-farm antibiotics. Some organizations are blaming the April 2009 outbreak of swine flu on intensified pork production (Food and Water Watch, 2009). A rationale fonn of decision making will be needed to address these policy questions. However, for many current food safety issues indecision and stalemate are the rule of the day. Many people are saying the food safety system is in crisis, but no mutually acceptable solutions are forthcoming. salmonella standards for raw product are being lowered periodically, just "because". The presence of some pathogens (e.g. E. coli 0157:H7, Listeria monocytogenes) are labeled as adulterants, promoting a zero risk expectation by consumers. Some countries have a zero tolerance for Salmonella on incoming product, while the exporting country is allowed to feed the same product to their own citizens. No product can be tested to one hundred percent safety, therefore, meat producers and processors are working in a constant state of uncertainty because they are only one recall away from bankruptcy.