Food, and more specifically food safety risks, have become a major concern for the French public. With extensive media coverage of food safety crises—as evidenced most recently by the E. coli outbreak linked to sprouted seeds—consumers are increasingly worried about such outbreaks. However, these outbreaks are only the most visible part of a broader problem. Nevertheless, perceived dangers are not always proportional to the actual risks. Paradoxically, food has never been safer, but new risks are emerging as practices in food production, distribution, storage, and preparation change.