USDA Says Faster Poultry Inspections are SaferAugust 8th, 2012 - Jill Ettinger
A controversial proposal that would increase the number of birds processed at chicken plants from 140 to 175 birds per minute, received support from a USDA spokesperson in a recent statement despite the agency’s failure to meet targeted goals for reducing the outbreak of food borne illnesses. Read More:USDA Says Faster Poultry Inspections are SaferUSDA Investigates Salmonella Outbreak in BeefDecember 25th, 2011 - Erin Shaw
The USDA is investigating an outbreak of Salmonella that originated with beef products sold throughout the Northeast at Hannaford grocery stores. Tracing the outbreak source up the supply chain is complicated by weak record-keeping standards for grocers’ beef products. Food Contamination Incidents Likely to Increase (Part 3)October 12th, 2006 - Barbara Feiner
What should we be doing from a policy perspective to improve the situation? Dr. Miller: There are several issues that must be resolved. First, we need to assure that the FDA and other regulatory agencies have the resources sufficient to perform the job. Second, we need to give the agencies the authority they need to take action to assure that the rules are being enforced. This includes inspection authority, mandatory recall and so on. Third, we must seriously, once and for all, bite the bullet and move toward a single food-safety agency. I only hope that it doesn’t require an event as catastrophic as the World Trade Center to force this action, as it did for the formation of the Department of Homeland Security. It can be done. Consider, for example, the formation of the Environmental Protection Agency, with programs moved from several agencies. What does the future hold for the safety of our food supply? Nevertheless, we can and must do better. Providing the resources and authority—and organizing a single agency for food safety—are important steps. We also must keep in mind that the responsibility for food safety is not restricted to government. The industry and the consumer have equal responsibility. All three must work together to accomplish this goal of safe food. Finally, we must prevent the politicization of the food-safety process. Science must be the basis for regulatory action. Unfortunately, there appears to be a dangerous trend to attempt to prostitute the science to meet political goals. Our Complete Coverage (Chronological)
Food Contamination Incidents Likely to Increase (Part 2)October 11th, 2006 - Barbara Feiner
Some experts have said we are going to see more cases similar to the recent E. coli outbreak. Do you agree? Dr. Miller: Since I have been one of these “experts” for the last 25 years, I really believe that the number of such events will increase. The basic problem is the lack of resources and authority. There is also the problem associated with the fragmentation of responsibility and authority for food safety. At least 12 agencies have responsibilities for food safety, as do state and local authorities. The amazing thing is not that we have events such as the spinach problem, but rather that we don’t have many more. Nevertheless, as the nature of the food supply changes to include more prepackaged, minimally processed foods, many of the traditional techniques we use to protect our food, such as cooking, are lost. It has been estimated that 81 million food-related illnesses occur in the United States each year, most of which are unreported. It seems clear that we need to seriously examine this issue again in terms of authority, funding, research and organization.
Do we have adequate safeguards on imported foods? Dr. Miller: Imported products must meet the same standards as domestic products. Depending on where they come from, the requirements may be stricter or involve problems unique to the exporting country. The problem, again, is the question of resources. The result is that there are not as many inspections as there should be. It is important to note, however, that, proportionally, imported products are examined more frequently than many domestic ones. Does washing produce at home get rid of disease-causing bacteria? Dr. Miller: It is always a good idea to wash fresh produce if only to remove the surface dirt and sand. Washing with mild soap will also remove pesticide residues. However, it probably will not remove all bacteria from the surface unless a bactericidal detergent is used. Tune in tomorrow for the conclusion of this series. Our Complete Coverage (Chronological)
Food Contamination Incidents Likely to Increase (Part 1)October 9th, 2006 - Barbara Feiner
“I want to reassure the public that there is no indication in this investigation that leaf spinach was deliberately or intentionally contaminated,” says U.S. Attorney Kevin V. Ryan. “We are investigating allegations that certain spinach growers and distributors may not have taken all necessary or appropriate steps to ensure that their spinach was safe before it was placed into interstate commerce. Moreover, the investigation has not revealed any evidence of a new or continuing threat to public health in connection with the matters under investigation.” Dr. Sanford Miller, a senior fellow at the University of Maryland Center for Food, Nutrition and Agriculture Policy, says this won’t be the last contamination event. Here, the former director of the FDA Center for Food Safety and Applied Nutrition addresses key issues. How do bacteria like E. coli find their way to fresh produce? Dr. Miller: We share the world we live in with a multitude of other organisms, including bacteria. Most of these are benign, but some are pathogenic and can cause disease. Produce is grown in the ground and, as a result, is exposed to all of the organisms normally found there, including pathogens. Also, the water used to irrigate the plants may be contaminated with pathogens as a result of runoff from the fields. It is also possible that the producers used a “natural” fertilizer such as manure that was not properly dried and pasteurized. Since pathogens such as E. coli are found in the gastrointestinal tract of animals such as cattle and pigs, it is possible that improperly treated manure could contaminate the plants. The organism can also be carried in the GI tract of wild animals. What are the required safeguards against produce contamination in the United States? Dr. Miller: The basic line of defense is hygiene. Manure fertilizers must be processed to a standard that will result in a 100% kill. Water standards for irrigation must be met. In the packing plants, workers must wash their hands and be taken off the line if ill. Strict temperature standards must be met to assure that the product remains cold while being shipped and stored. It is interesting to note that many of the requirements are the same as those that should be followed for high-quality products. Can you speculate about why these safeguards didn’t work in this spinach case? Dr. Miller: It’s hard to tell. The most likely scenario would result from the use of contaminated irrigation water. If the producers were organic farms, it might be improperly processed organic fertilizer. A less likely event would be storage of the product at relatively high temperatures, such as might have occurred if a refrigerated railway car lost its temperature control. Probably, a number of factors were involved. Another problem results from the lack of resources FDA has to apply to this problem. Rather than vigorously working to prevent these occurrences, the FDA is forced to play fireman and respond to crises. At this time, FDA and CDC investigators are exploring all these possibilities and more. Tune in tomorrow for Part 2 of this interview. Our Complete Coverage (Chronological)
|
This is the conclusion of an interview with Dr. Sanford Miller, a senior fellow at the University of Maryland Center for Food, Nutrition and Agriculture Policy, as well as former director of the FDA’s Center for Food Safety and Applied Nutrition.
