From E. coli in romaine lettuce to potential salmonella on Goldfish crackers to a parasite in salads and wraps, food recalls are in the spotlight this year. But things may not be as bad as they sound, according to Lana Nwadike, a food safety specialist with Kansas State University and the University of Missouri. 

Bacteria are becoming increasingly resistant to antibiotics. David Hoffman has looked into this phenomenon and questions of food safety in three documentaries for Frontline.