I'll get started from a public health standpoint and then leave it.
One thing that OECD and others.... Some 90% of Canadians have confidence in the food safety system in Canada. But it's interesting that a little less than half of them think you can tell food is bad by looking at it. Unless it's really rotten, you just can't. It's growing things in the fridge. So we still have a lot of work to do locally as well in education, understanding, and application.
In terms of how we're doing, everything is about relative risk. If you drink too much water, you die; if you don't drink enough water, you die. It is about the balance. Clearly turkey, leaner cuts, etc., from a general health standpoint are safer. But if you happen to be someone who's immunocompromised, then you want to make sure it's cooked, because of the risk. It is always about balancing risk. Not everybody is going to have a problem with listeria; in fact, the vast majority of us won't. All of us are potentially susceptible to salmonella, so cook your chicken. If you have hamburger meat, most of us are susceptible to E. coli 0157 or other toxigenic E. coli, so cook your hamburger all the way through. Those are very practical things.
But for a lot of us, our tolerance, our immune systems, are quite adequate to deal with deli meats. I wouldn't want everybody switching from turkey to pepperoni, just from the obesogenic aspects of it, if nothing else.
I'll turn it back over.