Despite Gallup Polls, the US Does Have the Safest Food Supply in the World
As I settled into work one morning last week, a headline popped up on my computer noting that confidence in the government’s ability to ensure food safety is at a record low in the United States. To be honest, even though the Boar’s Head Listeria Outbreak that I discussed in my last blog post is still in full swing, I was somewhat surprised by the report. The article went on to say that a new Gallup poll found that 57% of respondents now have a “fair amount” or “great deal” of confidence in the ability of the Federal government to keep the food supply safe. And while 57% isn’t bad, it was an 11-point downturn from the 2019 data. Further, the report went on to say that 28% of Americans do not have much confidence in the ability of the government to protect the safety of food, and surprisingly 14% have no confidence at all.
The report explored this declining trust between different demographic groups and even political ideology. In the end, the authors surmised that the drop in confidence could be the result of the large number of health threats, the increasing number of food safety recalls, and the overall declining trust in the Federal government. But I’d make the argument that we have one of the safest food supplies in the world, and much of this can be traced back to the efforts of the Federal government.
The United States food safety system really does stand out among other nations. Across the globe, there are 600 million cases of foodborne illness each year, resulting in 420,000 deaths and the statistics show that 1 in 10 will fall ill with a foodborne illness.
But it is difficult to compare food safety across countries. One report I read from the Global Food Security Index, released by the Economist Impact, which in 2022 ranked the US as #13 in the world – maybe not the top, but out of 113 countries ranked, not too bad.
… the increasing number of recalls cited in a recent Gallup study should not create less trust in the Federal government to protect the health of the public, rather it is a direct result of the sound food safety policies and stringent standards we have implemented and should reinforce our confidence…
The United States has found success thanks to a combination of rigorous regulations, advanced technology, and a robust infrastructure for monitoring and enforcing food safety standards. While not a comprehensive list, here are some reasons why the US stands out among others in the safety of food available.
The U.S. food supply is governed by well-established laws and agencies dedicated to food safety. Among these, the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) play a critical role in ensuring the safety of all food distributed in the US.
The FDA oversees approximately 80% of the food supply, including dairy, seafood, produce, and packaged goods. It is also responsible for the enforcement of the Food Safety Modernization Act, which was signed into law by President Obama in 2011 and aims to transform the food safety system from a response mentality to a mentality of prevention, with implications in all sectors of the food chain.
USDA is responsible for the regulation of meat, poultry, and egg products. The Food Safety and Inspection Service is part of the USDA and enforces legislation, such as the Federal Meat Inspection Act, the Poultry Products Inspection Act, and the Egg Products Inspection Act.
These agencies implement strict safety standards for both domestically produced and imported food. Regular audits and inspections ensure compliance, while corrective measures are swiftly enacted in the event of a safety breach.
The U.S. food industry at both the private and public levels have leveraged technology to enhance food safety. DNA sequencing tools, for instance, allow scientists to quickly trace the source of foodborne illness outbreaks (see our previous blog about traceability in foodservice), facilitating faster recalls and containment. Automation and robotics throughout the food industry, including in foodservice operations, help to reduce the risk of human error and contamination during food production.
When food safety issues do arise, the U.S. is known for its quick and decisive response, which is a direct result of the strong collaboration between federal agencies and the private sector. When contamination is detected, recalls are quickly contained and the public protected. I would argue the increasing number of recalls cited in the Gallup study should not create less trust in the Federal government to protect the health of the public. Rather, the increasing number of recalls is a direct result of the sound food safety policies and stringent standards we have implemented and should reinforce our confidence in the ability of the government and private sector to protect the food supply in the United States.
Food producers in the U.S. also utilize smart agriculture practices, employing sensors, drones, and real-time data analytics to monitor crop health and detect contaminants. These innovations not only improve efficiency but also enhance the overall safety of food products.
A significant portion of the food consumed in the U.S. is imported, which necessitates stringent import standards. The FDA and USDA work to ensure that foreign suppliers meet the same food safety requirements as domestic producers. This is achieved through initiatives like the Foreign Supplier Verification Program, which requires importers to verify that the food they bring into the country is produced under standards equivalent to those in the U.S. Border inspections are frequent, and non-compliant products are either rejected or subjected to enhanced scrutiny before being allowed into the country.
Public health agencies like the Centers for Disease Control and Prevention (CDC) work alongside the FDA and USDA to investigate foodborne illnesses. Through systems like PulseNet, they track outbreaks nationwide, sharing information across states to identify common sources of contamination and prevent further spread.
Another key to the U.S. having the safest food supply is the high level of transparency and consumer education. Food labels are required to include detailed nutritional and ingredient information, as well as clear expiration dates. Consumers are also educated on safe food handling practices through public health campaigns, helping to reduce risks of foodborne illnesses in households.
While no system is perfect, a combination of many factors ensures that the U.S. continues to maintain one of the safest and most reliable food supplies in the world. Consumers can trust that the food they eat has undergone thorough scrutiny from farm to table, making food safety a priority at every step of the process. Risk Nothing.
Remembering the Importance of Food Safety During Food Safety Education Month
In the foodservice industry, every plate that leaves your kitchen carries not just flavors and aromas, but also the responsibility of providing safe and wholesome meals to customers. Celebrated each September, National Food Safety Education Month provides a platform for foodservice professionals to reaffirm their commitment to food safety. It's a reminder that excellence in foodservice operations must always be accompanied by excellence in food safety; a reminder that any great meal begins with safe food as the foundation.
Embracing Technology for Enhanced Food Safety in Foodservice Operations
Technology. We love it, we hate it. I’ve always been fascinated by technology; I remember getting my first Blackberry in the mid-90s and thinking it was the pinnacle of technological advances. Before that, I remember ordering a dictation program in college that was going to revolutionize the way I “typed” my assignments. Looking back, it really wasn’t worth the box that the program came in. Now, we have ChatGPT that will write the entire paper for us!
Meat Color and Doneness: Persistent Pinking
Late in June, my family and I were able to visit the Black Hills, an area of the country in which I have not had the opportunity to spend much time. One evening, as we dined at a local restaurant, I observed a table across the dining room sending back a dinner. While I couldn’t hear the entire conversation and I certainly wasn’t trying to eavesdrop, it was apparent that the customer was unhappy with the cooking of their hamburger and was sending it back because it was too pink in the middle. That immediately brought to my mind the phenomenon known as persistent pinking. A term I became familiar with because of work done by some colleagues here at Kansas State, which they present each summer to a group of foodservice operators who join us on-campus for an in-depth week-long look at all things food safety.
Quat Binding – Why this Can Have a Disastrous Impact on Your Sanitation Program.
In June, I had the opportunity to represent FoodHandler and speak on food safety behavior for customers of Martin Bros. Distributing in Waterloo, Iowa. One of the questions that was asked caught me a little off guard. The question was about quat binding. It caught me off guard not because it was a bad question, but only because it was not something I had previously been asked nor had not yet been exposed to the phenomenon. However, I soon learned that in certain jurisdictions, it is resulting in changes to how sanitizing cloths are to be stored in sanitizing buckets (or not) in the foodservice industry. When I returned home from the trip, I had to dig into it to learn about what quat binding is and how it might impact foodservice operations.
