Currently browsing posts about: Food-safety

The FDA is seeking public comment – that means you – on its food protection plan announced late last year. The request for comment points out that we now get our food from 150 countries through 300 ports-of-entry, and that imported foods account for 15% of all foods by volume, 60% of fresh fruits and vegetables, and 75% of seafood. Gulp. Here’s your chance to say what you think the FDA should be doing to ensure the safety of the food supply, domestic and imported. How about standard food safety rules (of the HACCP and pathogen reduction type) from farm to table, for starters? Just dreaming….

Phil Lempert, the Supermarket Guru, has tallied up the recalls and other food safety scares from the last 18 months.  It’s an impressive list, and provides plenty of evidence for the need of a complete overhaul of our food safety system.

MSNBC has produced a nifty map of the sources of E. coli outbreaks by state, from 1990 to the present. Click on the year, and see where the outbreaks occurred. If the list seems sparse, it’s because not all are listed. If we don’t do something serious about regulating food production, the map will just get more complicated.

The FDA has released its version of the new food safety plans for imported foods. It has established a Food Protection Plan web site, an Import Safety site, and a new plan for food protection. These are linked to the import safety plan mentioned in yesterday’s posting. It’s still difficult to figure out how all this will work in practice but the idea seems to be to require countries that export foods to us to certify their exporters and allow U.S. inspectors on site. And the FDA will be allowed to order recalls. What a concept! Some progress, but will it do the trick?

I hear rumors from reporters that President Bush’s Food Safety Panel is to announce its recommendations tomorrow. Rumors are that there are four:

1. Give the FDA the authority to recall safe products (recalls now are voluntary).

2. Increase the number of inspectors in countries that export to the U.S.

3. Certify firms with proven records of food safety.

4. Focus resources on riskier products.

Without having seen the Panel’s report, it’s hard to comment but if this is really all there is, it isn’t much. Recall authority and more inspectors are obvious needs. But what about farm-to-table food safety standards, with testing and enforcement? What about a single food safety agency? What about more inspectors at our borders? And why do we need a certification program. Every company involved in food production should be thoroughly engaged in safety procedures. If they don’t produce safe food, they should not be allowed to remain in business. Let’s see what the report really says. Stay tuned.

CIO, the magazine for corporate Chief Information Officers, has an interesting report on this year’s recall of Peter Pan peanut butter. It’s written from the standpoint of company data managers, the folks responsible for setting up tracking systems for product recalls. Fine, but what about food safety systems?

The Wall Street Journal, that increasingly surprising newspaper, wants to know whether whether food companies can be expected to police their own food safety procedures. Hardly, says the excellent writer of yesterday’s article, Jane Zhang. “…this system of ‘preventive controls’ has worked in the past only with adequate regulatory enforcement and industry support–neither of which is guaranteed.” She quotes Mike Taylor, a former official in FDA and USDA: “The reason you have regulation is some companies don’t have the market incentive to meet high food-quality standards…the public doesn’t trust a system that leaves it entirely to the industry.” Indeed. If the Wall Street Journal thinks we need better food safety regulation, maybe its time has come?

In yesterday’s New York Times, Andrew Martin says he’s gotten used to the idea that hamburgers can make people sick but it never occurred to him to worry about frozen dinners. Until now. Customers who got sick from eating ConAgra pot pies contaminated with toxic Salmonella were told it was their own fault. They should have done a better job of following the directions for cooking the pies. Martin convincingly demonstrates the absurdity of that idea. If you want to eat frozen meals, he says, you had best zap them to pieces and use a thermometer. But why not argue that ConAgra should do a better job of making safe products in the first place? Hasn’t the company ever heard of HACCP? Why isn’t it following standard food safety procedures to keep harmful microbes out of food? If ever there was a situation ripe for a lawsuit, this one is it. I’m not the only one who thinks so, apparently. The lawyers are already on the case. It should be an easy win.