You do have a point. A few years back I did some QC for a produce importer. Quite a few of the ships' crew members were islamics. They do have access to the products prior to off loading.
As for the federal inspectors.....well, the entomologists would look at maybe 10 boxes from each of 5 pallets and then leave. (We'd be unloading 1500 to 3000 pallets per ship per week). There were never any other Fed. inspectors there unless we called the USDA guys in to verify my inspection reports for insurance purposes. They'd spend an hour or so looking at the product, 2 hours writing a report, and be off to another inspection.
On an average receiving day, it would take me 12 to 16 hours to look at a representative sample before writing my reports. It would have taken me 3 full days to visually inspect everything. Trying to culture for every possible bacterial, viral, and fungal pathogen is not remotely possible, especially when dealing with perishable commodities.
My advice...... Grow your own, buy locally grown stuff in season, organic if possible, and at least, thoroughly wash everything you bring home.
I wouldn't be surprised to see a resurgence of home canning and freezing if an attack ever occurs.