How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as:

What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States?

Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.

Contents

• COMMITTEE TO ENSURE SAFE FOOD FROM PRODUCTION TO CONSUMPTION
• FOOD SAFETY OVERSIGHT COMMISSION
• Preface
• Executive Summary
• 1. Introduction and Background
  • CHANGES IN THE US FOOD SYSTEM AND THEIR EFFECTS ON FOOD SAFETY
  • SCOPE OF THE FOOD SAFETY PROBLEM
  • HISTORY OF US FOOD SAFETY REGULATION
  • THE COMMITTEE AND ITS CHARGE
• 2. The Current US Food Safety System
  • REGULATION
  • SURVEILLANCE
  • TECHNICAL GUIDANCE AND EDUCATION
  • CONSUMER RESPONSIBILITY AND PERCEPTIONS
  • THE ROLE OF MEDIA-GOVERNMENT PARTNERSHIPS IN FOOD SAFETY EDUCATION
  • RESEARCH AND DEVELOPMENT
  • INTERNATIONAL DIMENSIONS
  • Summary Findings: The Current US System for Food Safety
• 3. The Changing Nature of Food Hazards: Cause for Increasing Concern
  • CHANGES THAT AFFECT THE EPIDEMIOLOGY OF FOODBORNE DISEASE
  • Changes in Chemical Hazards Associated with the Food Supply
  • Summary Findings: The Changing Nature of Food Hazards
• 4. What Constitutes an Effective Food Safety System?
  • The Mission of the System
  • General Attributes of the System
  • The Importance of Partnering
  • The Roles of Government Partners
  • The Roles of Private Sector Partners
  • The Role of the Consumer
  • The Role of Other Partners
  • A Dynamic Interdependence
  • Summary Findings: An Effective Food Safety System
• 5. Where Current US Food Safety Activities Fall Short 
  • Inadequate Application of Science
  • Research Funding Levels
  • Inadequate Use of Risk Assessment
  • Insufficient Information
  • HACCP Systems and Their Limitations
  • Absence of Focused Leadership
  • Statutory Limitations
  • Lack of Coordination
  • Deficiencies in Regulation of Imported Food
  • Summary Findings: Where the US Food Safety System Falls Short
• 6. Conclusions and Recommendations
  • Scientific Recommendations
  • Rationale for Recommendations Related to a Science-Based System
  • Recommendations to Implement a Science-Based System Through Organizational Changes
  • Rationale for Organizational Recommendations
• References
• Appendixes
  • A Glossary and Organizational Framework for the Current Food Safety System
  • B Food Safety: Recommendations for Changes in the Organization of Federal Food Safety Responsibilities, 1949-1997
  • C Food Safety from Farm to Table: A National Food-Safety Initiative A Report to the President May 1997
  • D Workshop Presentation Summaries and Workshop Agenda
  • E Federal Food Safety Budget Information
  • F Acknowledgments
  • G Biographical Sketches

NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine. The members of the committee responsible for the report were chosen for their special competences and with regard for appropriate balance.

The National Academy of Sciences is a private, nonprofit, self-perpetuating society of distinguished scholars engaged in scientific and engineering research, dedicated to the furtherance of science and technology and to their use for the general welfare. Upon the authority of the charter granted to it by the Congress in 1863, the Academy has a mandate that requires it to advise the federal government on scientific and technical matters. Dr. Bruce Alberts is president of the National Academy of Sciences.

The National Academy of Engineering was established in 1964, under the charter of the National Academy of Sciences, as a parallel organization of outstanding engineers. It is autonomous in its administration and in the selection of its members, sharing with the National Academy of Sciences the responsibility for advising the federal government. The National Academy of Engineering also sponsors engineering programs aimed at meeting national needs, encourages education and research, and recognizes the superior achievements of engineers. Dr. William A. Wulf is president of the National Academy of Engineering.

The Institute of Medicine was established in 1970 by the National Academy of Sciences to enlist distinguished members of the appropriate professions in the examination of policy matters pertaining to the health of the public. In this, the Institute acts under both the Academy's 1863 congressional charter responsibility to be an adviser to the federal government and its own initiative in identifying issues of medical care, research, and education. Dr. Kenneth I. Shine is president of the Institute of Medicine.

The National Research Council was organized by the National Academy of Sciences in 1916 to link the broad community of science and technology with the Academy's purposes of furthering knowledge and advising the federal government. Functioning in accordance with general policies determined by the Academy, the Council has become the principal operating agency of both the National Academy of Sciences and the National Academy of Engineering in providing services to the government, the public, and the scientific and engineering communities. The Council is administered jointly by both Academies and the Institute of Medicine. Dr. Bruce Alberts and Dr. William A. Wulf are chairman and vice-chairman, respectively, of the National Research Council.