Who is responsible for food safety oversight in the United States? There are many agencies involved, but the job is mostly split among three: the U. S. Department of Agriculture (USDA) regulates meat products; the Food and Drug Administration (FDA) oversees produce and seafood; and the Centers for Disease Control and Prevention (CDCP) monitors and controls outbreaks of food-borne illnesses.
RISK AT HOME – Last year a study found that 83% of fresh, whole broiler chickens purchased throughout the U.S. were contaminated with Campylobacter or Salmonella. This is up significantly from 49% in 2003. It did not matter if the chickens were organic or not.
Despite numerous recent domestic-produce contamination “outbreaks,” the industry is still mostly unregulated. In the wake of 14 outbreaks linked to lettuce and tomatoes in 2004, the FDA sent letters to firms that grow, pack or ship these implicated products and asked them to “review their current operations.” However, the FDA lacks the authority to mandate changes.
MOST COMMONLY CONTAMINATED FOODS – During the study period from 1990 – 2004, the number of people infected by different foods are as follows:
Greens-based salad 7,555
Turkey 5,832
Chicken 3,979
Ground beef 3,425
Shellfish 3,399
Berries 3,330
Tomatoes 2,852
HOW TO KEEP YOUR FOOD SAFE – Here are few ways to safeguard against food-borne contamination:
· Check produce for bruises, as these can be a sign of a brewing infection.
· Look for a “sell by date” for breads and baked goods, a “use by date” on packaged foods and an “expiration date” on yeast and baking powder.
· Look for a “pack date” on canned goods. Canned foods are good for a year after the pack date, whereas frozen foods are best used within a few months of the pack date.
· Ensure packaged goods are not torn and cans are not cracked or bulging.
· Keep fish and poultry apart from other foods by wrapping in plastic and placing in separate bags.
· Make sure all perishable items are refrigerated within 2 hours of purchase.
RISK AT HOME – Last year a study found that 83% of fresh, whole broiler chickens purchased throughout the U.S. were contaminated with Campylobacter or Salmonella. This is up significantly from 49% in 2003. It did not matter if the chickens were organic or not.
Despite numerous recent domestic-produce contamination “outbreaks,” the industry is still mostly unregulated. In the wake of 14 outbreaks linked to lettuce and tomatoes in 2004, the FDA sent letters to firms that grow, pack or ship these implicated products and asked them to “review their current operations.” However, the FDA lacks the authority to mandate changes.
MOST COMMONLY CONTAMINATED FOODS – During the study period from 1990 – 2004, the number of people infected by different foods are as follows:
Greens-based salad 7,555
Turkey 5,832
Chicken 3,979
Ground beef 3,425
Shellfish 3,399
Berries 3,330
Tomatoes 2,852
HOW TO KEEP YOUR FOOD SAFE – Here are few ways to safeguard against food-borne contamination:
· Check produce for bruises, as these can be a sign of a brewing infection.
· Look for a “sell by date” for breads and baked goods, a “use by date” on packaged foods and an “expiration date” on yeast and baking powder.
· Look for a “pack date” on canned goods. Canned foods are good for a year after the pack date, whereas frozen foods are best used within a few months of the pack date.
· Ensure packaged goods are not torn and cans are not cracked or bulging.
· Keep fish and poultry apart from other foods by wrapping in plastic and placing in separate bags.
· Make sure all perishable items are refrigerated within 2 hours of purchase.
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