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

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