Protecting Public Health through Food Safety
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Transcript of Protecting Public Health through Food Safety
United States Department of AgricultureOffice of Food Safety
Protecting Public Health through Food Safety
Brian Ronholm
Deputy Under Secretary for Food Safety
U.S. Department of Agriculture
United States Department of AgricultureOffice of Food Safety
Food Safety and Inspection Service (FSIS)• Protects public health by ensuring the
safety and proper labeling of the commercial meat, poultry, and processed egg products supply
• 10,000 people – inspectors, scientists, veterinarians, educators
• > 6,200 plants every day; 150 million head of livestock; 9 billion birds
• Outbreak response, enforcement, laboratory testing, food defense, food safety education
United States Department of AgricultureOffice of Food Safety
Foodborne Illness
• Sickens 48 million Americans every year
• Causes 128,000 hospitalizations • Kills more than 3,000 people • Costs Billions • Is preventable
United States Department of AgricultureOffice of Food Safety
United States Department of AgricultureOffice of Food Safety
A Complex Challenge
• Inherent risk of products• Markedly increased demand• Changes in production, supply chain,
distribution• Changing epidemiology, microbial ecology• Emerging pathogens, chemical hazards, novel
vehicles• Increased risk of intentional contamination• Changing consumer expectations, demands• Increasing at-risk population
United States Department of AgricultureOffice of Food Safety
What are we doing about it?
United States Department of AgricultureOffice of Food Safety
Interagency Collaboration
• President’s Food Safety Working Group
• Charged with improving U.S. food safety system
• Prioritizing Prevention; Enhancing Surveillance and Enforcement; Improving Response and Recovery
• FoodNet• Healthy People 2010/2020• Outbreak Response• Attribution (IFSAC)
United States Department of AgricultureOffice of Food Safety
Food and Drug Administration
• Responsible for produce, dairy, seafood, other foods
• Animal drugs, feed• Food Safety Modernization Act
• Mandate for Prevention• Greater oversight of imported food• Mandatory Recall Authority• Enhanced collaboration with public
health agencies
United States Department of AgricultureOffice of Food Safety
FSIS FDA
Meat, Poultry Produce, Dairy, other foods
Catfish (future) Seafood
Egg Products Shell Eggs
Continuous, Daily Inspection Intermittent Inspection
No on-farm jurisdiction On farm- animal drugs, feed
Consumer Education Consumer Education
United States Department of AgricultureOffice of Food Safety
Cheese Pizza - FDA
United States Department of AgricultureOffice of Food Safety
Pepperoni Pizza - USDA
United States Department of AgricultureOffice of Food Safety
Shell Eggs - FDA
United States Department of AgricultureOffice of Food Safety
Processed Eggs - USDA
United States Department of AgricultureOffice of Food Safety
FSIS Regulatory FocusFSIS regulates food safety for• Red meat: Beef, veal, pork, minor
species, raw and ready to eat (RTE)• Poultry: Chicken, turkey, minor
species, raw and RTE• Processed egg: Dried, frozen and
liquid (non-intact)
United States Department of AgricultureOffice of Food Safety
Bipartisan Legislation
United States Department of AgricultureOffice of Food Safety
Committee Jurisdiction
United States Department of AgricultureOffice of Food Safety
Food Safety Focus at USDA
• Prevention• Tools• People
• Based in Science• Executed through Inspection
United States Department of AgricultureOffice of Food Safety
Food Safety Focus at USDA:
In Action
• Implementing Prevention-Based Policies
• Strengthening Data Collection, Analysis, and Use
• Leading a True Farm-to-Fork Effort
United States Department of AgricultureOffice of Food Safety
Target PathogensHistorical Regulatory Focus
• Salmonella – raw and RTE products• Shiga toxigenic E. coli O157:H7 – raw beef (ground
beef and components)• Listeria monocytogenes (Lm) – RTE products
Emerging Regulatory Focus• Campylobacter – raw poultry• Non-O157 shigatoxigenic E. coli – raw beef
Other pathogens and indicator bacteria• Exploratory and investigative purposes
United States Department of AgricultureOffice of Food Safety
Implementing Prevention-Based Policies: Production
Environment • Beef Safety
• Changes to our testing programs• Pushing prevention upstream in process• Non – O157 STEC Policy
• Proactive Approach• 113,000 Illnesses Annually• Six additional strains of E. coli declared
adulterants in non-intact raw beef• Effective March 2012
United States Department of AgricultureOffice of Food Safety
Implementing Prevention-Based Policies in the
Production Environment • Poultry Safety
• Tough new performance standards• Understanding drivers of high human
illness rates• Ground Poultry Safety Initiatives
• Ready-To-Eat Safety• Joint risk assessment
United States Department of AgricultureOffice of Food Safety
Leading a True Farm-to-Fork Effort
• Consumer Education• Ground Breaking - Food Safe
Families Campaign (Partnership with the Ad Council)
• Clean : Clean kitchen surfaces, utensils, and hands with soap and water before and after preparing food.
• Separate : Separate raw meats from other foods by using different cutting boards.
• Cook : Cook foods to the right temperature by checking with a food thermometer.
• Chill : Chill raw and prepared foods promptly.
United States Department of AgricultureOffice of Food Safety
Food Safety: The Road Ahead
United States Department of AgricultureOffice of Food Safety
Strengthening Data Collection, Analysis and Use
• The Public Health Information System• A robust data management and
proactive decision-making tool• Automates and integrates multiple FSIS
systems into a single, comprehensive data system
• Facilitates information-sharing• Identifies trends and anomalies before
public is at risk
United States Department of AgricultureOffice of Food Safety
Leading a True Farm-to-Fork Effort
• Pre-harvest Food Safety• E. coli O157:H7 Guidance for beef
slaughter establishments• Charge to National Advisory Committee
on Meat and Poultry Inspection• Successful Public Meeting – November
9 • Cross Agency Working Group – One
Health
United States Department of AgricultureOffice of Food Safety
Thank You