Does the growing concern on food safety and the things done to make food safer cause lower immunity?

Food safety has been a growing concern and there are many methods to eliminate food pathogens but does this give people lower immunity, thus making people sick more easily? Food safety experts claim that food is indeed safer now than it was before and yet outbreaks are reported pretty often. Could it be because of low immunity and so eliminating food pathogens may not be the ultimate solution as it would cause people to be more sick because of low immunity?

I suppose one could argue that making food safer can cause immunity to be reduced. If your body isn't introduced to certain pathogens, you're not likely to develop an immunity to it. That said, the stuff they're trying to protect us against is things like E.Coli and Botulism, both can be quite deadly (if nothing else, quite uncomfortable). I'd say that increased food safety is a good thing, these are things that can be avoided, so it's not as dangerous as something unavoidable such as influenza, etc.