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Protecting Food Safety

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This piece explores the critical aspects of food safety, focusing on the roles of the FDA and USDA in inspecting food supplies, both domestic and imported, to prevent contamination from pathogens and harmful chemicals. It highlights statistics on foodborne illnesses, sources of contamination, and the importance of the Hazard Analysis Critical Control Point (HACCP) system in mitigating risks. Additionally, it addresses the implications of food terrorism and the responsibilities of consumers and producers alike in ensuring a safe food supply.

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Protecting Food Safety

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  1. Protecting Food Safety • From naturally occurring sources • Cholesterol • From intentional contamination • Food terrorism Chapters 10 and 11 Knutson, Penn and Flinchbaugh 25

  2. Who is responsible for a safe food supply? • Buyer beware • FDA • Processed • Food service • USDA

  3. Food Security Dimensions • Producing a sufficient quantity (before 9/11) • Protecting individual food needs (before 9/11) • Protecting food safety (after 9/11)

  4. Protecting Food Safety • Who’s job is it? • USDA – inspects red meats, poultry, and processed eggs (1/4 of food) domestic • $74 billion -- $899 million food safety • 8,000 inspectors • FDA – inspects seafood, cooked, canned and baked products, whole eggs, produce and animal feed (3/4 of food) both domestic and imported. Also inspects animal feed and its label. • $1.7 billion • 1,550 inspectors -- $20.5 million food safety

  5. Protecting Food Safety • Inspection of imported fresh produce • 1993 • 13.8 billion pounds • 2-3% inspected • 2000 • 20.2 billion pounds • 2-3% inspected • None of domestic fruits & veg. inspected unless a disease outbreak • If outbreak trace food to its origin

  6. Protecting Food Safety • Food borne illness 1993-1997 • 2,751 outbreaks • 12,537 individual cases involving fruits and vegetables • 6,709 cases involving meats • Center for Disease Control and Prevention • 76 million people get sick from food each year • 300,000 are hospitalized • 5,000 die each year

  7. Protecting Food Safety • Fruit and vegetable contamination with E. coli, O157:H7, salmonella and Listeria • Imported green onions with hepatitis A • Chi Chi’s Mexican restaurant in Western Penn • 550 infected Fall 2003 • 3 died • Other Cases • Cyclospore parasites in Guatemala raspberries • Salmonella infected sprouts • E. coli tainted lettuce and apple cider

  8. Protecting Food Safety • High levels of pesticides on imported vegetables and fruits also of concern • FDA can not physically inspect all imports • Lacks testing capabilities for all chemicals

  9. Protecting Food Safety • USDA meat inspectors • Inspector on site during operating hours at packing plants • 6,500 slaughter houses in the USA • Monitor meat for signs of fecal matter and other problems • USDA can not force plant closure • But it can with hold USDA inspection stamp • USDA can also remove inspectors • Closed 127 plants for violating HCCP plans

  10. Protecting Food Safety • FDA’s 2004 proposed budget • $20.5 million for food safety and counter terrorism • Expanded number of inspectors by 900 • Brings number up to 1,550 to inspect ¾ food • Counter terrorism is justification • Inspectors at 90 of 317 official ports of entry • FDA presumes that all is well until something goes wrong • If someone gets sick, they start tracing

  11. Most Likely Sources of Intentional Contamination • Salad bars • Fruits and vegetables (supermarkets) • Employees (any level of food chain)

  12. Hazard Analysis Critical Control Point (HACCP) • Background: Federally inspected meat packing plants • 1907-96 Inspections in plant using senses of sight, smell and touch • 1985: FDA began to apply HACCP to processed foods (other than meat and poultry) • 1995: FSIS published HACCP regulations

  13. Hazard Analysis Critical Control Point (HACCP) • Science based system of hazard analysis critical control point (HACCP) procedures designed to minimize and detect pathogens

  14. Hazard Analysis Critical Control Point (HACCP) • HACCP Procedures • Assess system (plant) for hazards • Determine critical control points required to identify hazards • Establish procedures to monitor • Take corrective actions

  15. Hazard Analysis Critical Control Point (HACCP) • HACCP Issues • Application at other levels of channel • Rancher • Feed lot • Trucker • Packer (covered) • Point of sale (retailer/butcher shop/fast food operator • Authority for trace back • Application to fresh fruits and vegetables • Impacts on structure

  16. Pesticides and Food Additive Safety • Delaney Clause (1958 Food Additives Amendment) • Zero tolerance • Proved unworkable due to technology • Food Quality Protection Act of 1996 • Reasonable certainty of no harm as the standard for determining an acceptable level of risk

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