Post on 28-Dec-2015
Review of the Federal Food Safety System
Testimony of J. Patrick BoylePresident and CEO
American Meat InstituteBefore the
House Committee on Agriculture, Subcommittee on Livestock, Dairy and Poultry
April 23, 2009
Percentage of Illnesses by Foodborne Pathogens
67.20%
30.20%
2.60%
Bacterial Parasitic Viral
Mead et al. (1999)
66.6% - Norwalk-like Viruses
14.2% - Campylobacter spp.
9.7% - Salmonella
0.5% - E. coli O157:H7
0.3% - E. coli, non-O157:H7 STEC
0.0% - Listeria monocytogenes
1
Deaths for 10 Leading Causes of Death, All Ages, 2006
Disease of Heart
malignant neoplasms
Other
Foodborne Illness
Septicemia
Nephritis, nephrotic syndrome and
nephrosisInfluenza and pneumonia
Diabetes mellitus
Alzheimer's
Accidentschronic lower respitory
diseases
cerebrovasular diseases
Source: National Vital Statistics Reports, Vol. 56, No. 16, June 11, 2008Total Deaths: 2,425,901Total Other: 576,491 of which estimate 5,000 are caused by Foodborne Illness
2
A Comparison of Resources for Food Oversight Agencies
Food Safety and Inspection Service
Food and Drug Administration (Foods Only)
Funding (FY09) $1.11 billion $649 million
Staff (est. field only)
8,000 1,900
Domestic Facilities
6,300 slaughter and/or processing
establishments
136,000 facilities
3
Robust FSIS Import Inspection
• 33 foreign countries equivalent
• Annual foreign audits
• 75 import inspectors at 150 official import establishments
• Routine product inspection and analysis
4
Strong Preventative Measures
• Hazard analysis
• Critical Control Points
• Critical limits
• Monitoring
• Corrective actions
• Recordkeeping
• Verification
Mandatory Hazard Analysis Critical Control Points Programs
5
FSIS Assures Processes Are Validated
• In-depth Food Safety Audits
• Environmental sanitation monitoring
• Extensive product sampling
6
FSIS Microbiological Tests
Salmonella
Raw Products 41,805
RTE Products 11,651
E. coli O157:H7
Ground Beef 11,607
Beef Products 2,836
Listeria
All Products 12,665
Total Micro Tests: 80,564 7
FSIS Continuously Monitors Plant Sanitation
• SSOP Programs
• Immediate corrective action
8
0
0.2
0.4
0.6
0.8
1
00 08Fiscal Year
Perc
en
t Posi
tives
45% Reduction
Prevalence of E. coli O157:H7 in Ground Beef*
9
0
0.2
0.4
0.6
0.8
1
1.2
1.4
1.6
00 07
Year
*FSIS results of ready-to-eat products analyzed for Listeria monocytogenes
Perc
en
t Posi
tives 74% Reduction
Prevalence of Listeria monocytogenes in RTE Meat and Poultry Products*
10
Incidence of Foodborne Illness 2000-2007: E. coli O157*
0
0.5
1
1.5
2
2.5
2000 2007
Year
Inci
de
nce
pe
r 1
00
,00
0 P
op
ula
tion
*Preliminary FoodNet Data on the Incidence of Infection with Pathogens Transmitted Commonly Through Food --- 10 states, 2007
40% Reduction
11
Incidence of Foodborne Illness 2000-2007: Listeria*
0.255
0.26
0.265
0.27
0.275
0.28
0.285
0.29
0.295
0.3
0.305
2000 2007
Year
Inci
de
nce
pe
r 1
00
,00
0 P
op
ula
tion
*Preliminary FoodNet Data on the Incidence of Infection with Pathogens Transmitted Commonly Through Food --- 10 states, 2007
10% Reduction
12
0
5
10
15
20
25
Performance Standard 2007
Per
cen
t P
osi
tive
s
*FSIS results of broilers analyzed for Salmonella
58% Reduction
Prevalence of Salmonella in Chickens*
13
012345678910
Performance Standards 2007
Per
cen
t P
osi
tive
s
*FSIS results of market hogs analyzed for Salmonella
68% Reduction
Prevalence of Salmonella in Pork*
14
0
1
2
3
4
5
6
7
8
Performance Standard 2007
Per
cen
t P
osi
tive
s
*FSIS results of ground beef analyzed for Salmonella
64% Reduction
Prevalence of Salmonella in Ground Beef*
15
Incidence of Foodborne Illness 2000-2007: Salmonella*
13.8
14
14.2
14.4
14.6
14.8
15
2000 2007
Year
*Preliminary FoodNet Data on the Incidence of Infection with Pathogens Transmitted Commonly Through Food --- 10 states, 2007
Inci
de
nce
pe
r 1
00
,00
0 P
op
ula
tion
5% Increase
16
Will More Enforcement Authority Spur Improvement?
• FSIS can detain and seize products
• FSIS can condemn products
• FSIS can shut down plant
• FSIS can withdraw inspection
• FSIS can criminally prosecute management
17
Review of the Federal Food Safety System
Testimony of J. Patrick BoylePresident and CEO
American Meat InstituteBefore the
House Committee on Agriculture, Subcommittee on Livestock, Dairy and Poultry
April 23, 2009