Technical Abstract: In an effort to provide foods free of any bacterial pathogens, many approaches have been taken, with the most common being the attempt to develop terminal pasteurization treatments. In the case of milk, this approach has been successful. With the exception of irradiation and cooking, no such "magic bullet" has been found for other foods such as raw meats, poultry, and fruits and vegetables. Because of the widespread nature and complex ecology of different bacterial pathogens, it appears that attaining significant control will require comprehensive, multifaceted interventions from the farm to the consumer. The ecology of the various pathogens including, Salmonella and Campylobacter and some potential control approaches will be highlighted in this talk.