It's the way it is handled, generally by person serving it to you.
Personal hygiene and practices, someone who carries a food borne pathogen doesn't wash their hands properly after using restroom, goes back to kitchen and touches your plates and silverware, Someone handles raw poultry then tosses salad with the same hand without washing etc, Restaurant that partially cooks meat, then leaves it sit for hours at 60F, then serves it to you.
Farms, farmers, GMO, food factories etc are often the least of your worries.
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Today's Featured Article - Harvestin Corn in Southern Wisconsin: The Early Years - by Pat Browning. In this area of Wisconsin, most crops are raised to support livestock production or dairy herds in various forms. Corn products were harvested for grain, and for ensilage (we always just called it 'silage'). Silo Filling Time On dairy farms back in the 30's and into the first half of the 40's, making of corn silage was done with horses pulling a corn binder producing tied bundles of fresh, sweet-smelling corn plants, nice green leaves with ear; the
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