The U.S. Food and Drug Administration is responsible for ensuring the safety of all domestic and imported fresh produce consumed in the United States. Outbreaks of illness due to food-borne pathogens associated with fresh produce have increased in the past decade. Despite some high-profile outbreaks, there has been no systematic means by which to compare the different agent-commodity combinations to determine which present the most significant risks and prioritize them as candidates for interventions that might help prevent contamination or inactivate contaminants when they are present in food.