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Food Safety. …From Farm to Table. By: Allison Weis. Foodborne pathogens, contaminants, and resulting illnesses Governing Agencies Food Safety Regulation Example of Government Initiative. Pathogens & Contaminants which cause foodborne illness. Natural toxins

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food safety

Food Safety

…From Farm to Table

By: Allison Weis


Foodborne pathogens, contaminants, and resulting illnesses

  • Governing Agencies
  • Food Safety Regulation
  • Example of Government Initiative
pathogens contaminants which cause foodborne illness
Pathogens & Contaminantswhich cause foodborne illness
  • Natural toxins
  • Bacteria
  • Parasites
  • Viruses & prions
  • Chemical and physical contaminants
natural toxins
Natural toxins
  • Naturally occurring in fungi and reef fish, for example
  • aflatoxin

  • Infect intestinal tissues directly or produce toxins
  • Escherichia Coli
  • Salmonella
  • Listeria monocytogenes
  • Vibrio strains

  • Cyclospora
  • Trichinella

viruses prions
Viruses & Prions
  • Avian Flu
  • Hepatitis A
  • Norovirus
  • Bovine Spongiform Encephalopathy (BSE)
chemical physical contaminants
Chemical & Physical Contaminants
  • Pesticides
  • Heavy metals
  • Dioxins
  • PCBs
governing agencies
Governing Agencies
  • U.S. Department of Agriculture (USDA)
    • Food Safety Inspection Service (FSIS)
  • Department of Health and Human Services (DHHS)
    • Food and Drug Administration (FDA)
  • CDC
  • State health agencies

Mission: to ensure that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged


  • Enforces food safety laws governing all other domestic and imported food
  • Regulates $417 billion domestic and $49 billion imported food each year (only about 80% of total)
general responsibilities of fsis and fda
General responsibilities of FSIS and FDA
  • Inspect food production establishments and food warehouses
  • Establish standards for practices and production
  • Conduct research
  • Educate
fsis regulations
FSIS Regulations
  • Hazard Analysis and Critical Control Point (HACCP) systems have been in place since 1998.
  • Seven principles of HACCP
    • Analyze hazards
    • Identify critical control points
    • Establish preventative measures
    • Establish procedures to monitor critical control points
    • Establish corrective actions
    • Establish procedures to verify that system is working properly
    • Effective recordkeeping
fsis continued
FSIS, continued
  • Performs ~ 22,000 inspection procedures each day. ~ 1.4% non-compliance over the past year.
  • Approved products are given the USDA mark of inspection
  • Non-compliance
    • Seize products
    • Condemn animals for disease or contamination
fsis enforcement
FSIS Enforcement

If FSIS withholds the mark of inspection, the operation in question is effectively shut down

and in recent news
And in recent news…
  • The FDA’s new Food Protection Plan was signed on November 6, 2007 (last Tuesday!)
  • It presents a practical, modern strategy to protect the nation’s food supply from unintentional contamination and deliberate attack.
fda food protection plan
FDA Food Protection Plan
  • Prevention

a. Increased corporate responsibility

b. Identification of vulnerabilities and risk

  • Intervention

a. Inspections

b. New detection technology

c. Risk-based surveillance

  • Response

a. Improve communication to lower reaction time

food protection plan gives fda increased power
Food Protection Plan gives FDA increased power
  • FDA can now issue a mandatory recall
  • FDA has better access to food records during emergencies
a government initiative for food safety
A government initiative for food safety
  • Problem: Numbers of E. coli cases have been on the rise
  • FSIS response
    • 75% increase in number of tests for E. coli in ground beef
    • Accelerated review of suppliers and processors
      • Testing earlier in production chain
      • Plants held accountable
      • Rapid recalls
      • More frequent and comprehensive tests
    • Follow-up testing program
“We can’t provide zero risk because it doesn’t exist. What we want to do is make sensible use of the resources available to minimize that risk to consumers to the extent that we can.”

-Paul Mayers, CFIA