The standards of today are still significantly better than even a hundred years ago. I mean think back to the time of windmills and watermills, to drive massive grindstones. It used to be grinding wheat carried very substantial risks that the flour would have strait up chunks of grindstone that broke off from the milling. London would have regular cholera outbreaks because they were dumping human waste into the Thames where their drinking supply was pulled from. Once they stopped doing that, cholera was dramatically reduced

At a certain point there are just acceptable risks to the regulations we have to the manufacturing processe we have and we as induviduals just need to be moderately careful with preparing our foods. Washing fresh fruits and veg is always a good idea, cook your food to proper temperatures to kill off enough bacteria, wash your hands when you prepare food, don't prep raw meats on the same surfaces as fresh veg. If you get salmonella because you cut up raw veggies for a veggie board on a cutting board that you prepped raw chicken on no amount of regulation is going to protect people, and that's with salmonella already quite rare in a lot of manufactured product, something like 1 in 20 or 1 in 25 at your average grocery store.