Prepared February 2010.

Overview

Food safety is a worldwide issue affecting hundreds of millions of people who suffer from diseases caused by contaminated food. The World Health Organization (WHO) calls it "one of the most widespread health problems and an important cause of reduced economic productivity." An estimated 76 million cases of foodborne disease occur each year in the United States. The great majority of these cases are mild and cause symptoms for only a day or two.

Safety measures and risk indicators are regulated by many different government agencies: the United States Department of Agriculture's (USDA) Food Safety Inspection Service (FSIS), which regulates meat and poultry; the United States Department of Commerce, which regulates voluntary waterfoods inspection; and the United States Food and Drug Administration (FDA), which regulates all other categories of foodstuffs.

Food safety is a continued concern for many Americans. There are several things that consumers can do to ensure their food is safe. Basic practices such as washing hands before and after handling food, having a clean work space and making sure food is stored at the correct temperature will help prevent illness and keep food safe. Several government programs have been implemented over the past couple of years to help ensure that the products consumers buy from the grocery store are clean and properly handled. For example, the Country of Origin Labeling (COOL) program, implemented in March 2009, requires labeling on all meat, vegetables and some nuts as to their origin. Requiring product origin labels not only inform the customer about where their food is coming from but also provide traceability. In the event of a recall, having products labeled will make the recall process easier and create quicker notification to consumers.  

The processing of meat or fresh produce are prime opportunities for contamination if proper handling techniques are not used. The best way to prevent contamination is to make sure that the work area is clean and limit the contact the food may have with other substances, such as water. Proper canning and freezing techniques should be followed to confirm that the products will fulfill the expected shelf life.

One emerging issue in the livestock industry is the growing demand for locally raised meat, yet there are not enough USDA-inspected processing facilities in close proximity. Only USDA-inspected facilities are able to sell small-scale cuts, such as steaks. A recent solution to the problem is the idea of mobile processing units; these are large refrigerated trailers that are fully equipped to slaughter large animals.

More information on food safety can be found within the links at right.
 

Photo courtesy of USDA FSIS.

General Food Safety Issues

• American Association of Meat Processors (AAMP) - Representing more than 1,700 small- and medium-sized meat, poultry and food businesses.
• Beef Safety Fact Sheets - The Beef Checkoff, National Cattlemen’s Beef Association (NCBA) - A resource for professionals, this file contains consumer safety tips, answers to commonly asked questions and descriptions of some common foodborne pathogens and their sources.
• Center for Food Safety & Applied Nutrition, U.S. Food and Drug Administration (FDA) - Program areas, such as biotechnology, food labeling, HACCP and inspections, are listed here.
• Dairy Beef Online Course, University of California, Davis - Tools for assessing and certifying on-farm quality assurance programs are provided. Registration and completion of four quizzes and course evaluation is required to receive a certificate of completion. The course is also packaged as a trainer's and participant's CD-ROM for individuals requesting in-residence training or without access to the Internet.
• Developing a Food Safety Plan for Your Fresh Produce Operation, Oklahoma State University.
• Enhancing food safety: The role of the Food and Drug Administration report brief, Institute of Medicine Food and Nutrition Board and National Research Council, 2010 - This study recommends the Food and Drug Administration change its current "reactive" efforts to ensuring food safety to more proactive efforts focused on a risk-based approach.
• Federal Food Safety System: A Primer, Congressional Research Service, 2010 - This primer provides an overview of the major federal agencies involved in monitoring the safety of the U.S. food supply.
• Federal Inspection Programs, Food Safety and Inspection Services (FSIS), USDA.
• Foodborne Illness Cost Calculator, Economic Research Service (ERS), USDA - This calculator provides information on the assumptions behind foodborne illness cost estimates.
• Food Protection Plan, U.S. FDA, 2007 - Presented as an integrated strategy for protecting the nation's food supply, this FDA plan seeks to ensure the safety of domestic and imported food.
• Food Safety, Briefing Room, ERS, USDA - This portal offers several documents and links related to food safety issues.
• Food Safety, National Ag Compliance Assistance Center, U.S. EPA.
• Food Safety, National Agricultural Law Center, University of Arkansas, 2009.
• Food Safety and Sanitation, Pennsylvania Food Ventures, Resources for Food Entrepreneurs, Pennsylvania State University.
• Food Safety: Improvements Needed in FDA Oversight of Fresh Produce, U.S. Government Accountability Office (GAO), 2008 - This report says spending on fresh produce safety was at least $18 million in 2006 and at least $20 million in 2007, or approximately 3 percent of total FDA food safety spending in each year. The report makes seven recommendations to FDA, including that it update its good agricultural practices guidance, adopt preventive controls for high-risk foods and receive enhanced access to firm records during food-related emergencies.
• Food Safety Information Center - This government portal provides links to educational and training, discussion groups and HACCP information.
• Food Safety on the Farm: Policy Brief and Recommendations, National Sustainable Agriculture Coalition, 2009 - This position paper addresses some of the current legislative food safety proposals that have been introduced in Congress. The paper focuses on fresh produce and microbial pathogens because they are at the center of current food safety debates.
• Food Labeling Procedures, FSIS, USDA - This site includes procedures, policies, a listing of ingredients, packaging materials and other related links.
• The Food Safety Consortium, University of Arkansas - This consortium was established to conduct extensive research into all areas of poultry, beef and pork meat production from the farm to consumer’s table. This site maintains food safety links to government agencies, academic institutions and industrial organizations.
• Food Safety Fact Sheets, FSIS, USDA - Information is available on basic food safety topics and on the safe preparation of meat, poultry, eggs and other products.
• Food Safety Information for Consumers, Food Marketing Institute (FMI) - The FMI represents retail supermarkets and grocery wholesalers. This site offers several food safety and handling guides aimed at consumers.
• Food Security Guidance, U.S. FDA - Guidance provided for industry importers and filers for food security and preventive measures.
• Fresh Produce Production Food Safety Plan Logs and Worksheets, Oklahoma State University.
• Gateway to Government Food Safety Information - Search this site for information on news, safety alerts and foodborne pathogens; information for kids, teens and educators; and much more.
• Handle with care, Rodale Institute, 2008 - Hands-on experience, on-line tools give Iowa fruit and vegetable growers new perspective on postharvest handling and food safety.
• The Interplay of Regulation and Marketing Incentives in Providing Food Safety, ERS, USDA, 2009 - The current level of food safety found in U.S. meat and poultry food products is a result of process and performance regulations and management-determined actions brought about by market incentives.
• The Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland - The institute, established by the U.S. Food and Drug Administration, the University of Maryland and later the FDA’s Center for Veterinary Medicine, is a multidisciplinary research and education program.
• Key Points of Control and Management for Microbial Food Safety: Information for Growers, Packers, and Handlers of Horticultural Products, Division of Agriculture and Natural Resources, University of California - Presents principles for prevention of contaminated fruits and vegetables in crop production, postharvest packing, transportation, fresh-cut and value-added processing and storage.
• National Center for Food Safety and Technology - This is a research consortium among the FDA Center for Food Safety and Applied Nutrition, Illinois Institute of Technology and the food industry.
• New Methods for Ensuring Food Safety, Agricultural Research Magazine, ERS, USDA, 2009.
• New technology driving U.S. food safety sales, Food Production Daily.com, 2008.
• Ohio State University economist provides up-to-date cost of foodborne illness in U.S., Produce Safety Project, Georgetown University, 2010 - Acute foodborne illnesses cost the United States an estimated $152 billion per year in healthcare, workplace and other economic losses. This report says an estimated $39 billion are attributable to foodborne illnesses associated with fresh, canned and processed produce.
• Preliminary 2009 FoodNet Data on the Incidence of Infection with Pathogens Transmitted Commonly Through Food--10 States, Centers for Disease Control and Prevention, April 2010 - In 2009, a total of 17,468 laboratory-confirmed cases of infection were identified. Compared with the preceding 3 years (2006-2008), the reported incidence of Shigella and E. coli infections significantly decreased. The rate of infection was highest among children aged four years and under. The percentage of people hospitalized and the fatality rate were highest among people aged 50 years and older.
• Preserving Food Safely, Michigan State University Extension - This site covers a complete range of food preservation topics and is based on the USDA complete guide to home canning.
• The Pressure to Improve Food Safety, Market to Market, Iowa Public Television, 2008 - High-pressure processing could revolutionize food processing, making some foods safer and potentially greatly extending their shelf-life.
• Product Liability and Microbial Foodborne Illness, ERS, USDA, 2001 - This 45-page report examines how product liability law treats personal injuries attributed to microbially contaminated foods.
• Report a Problem with Food, FoodSafety.gov - Consumers who think food items, pet food or restaurant food is contaminated or has made them sick can go to this webpage and then follow the instructions to report it.
• Selected Countries' Systems Can Offer Insights into Ensuring Import Safety and Responding to Foodborne Illness, U.S. GAO, 2008.
• Weighing Incentives for Food Safety in Meat and Poultry, Amber Waves, ERS, USDA, 2003 - This article reviews changes in the food safety system and costs associated with keeping food safe.

Links checked February 2010.