Everyone involved in the farm to table continuum has an interest in making our food safe to eat. Because safe food is important to consumers around the world, the World Health Organization (WHO) has picked Food Safety as the theme of World Health Day 2015. Today, April 7th, as we observe World Health Day, it is important to take a moment to reflect on what a safe food supply means globally and domestically. WHO estimates that unsafe food causes 2 million deaths each year, with 1,000 of those deaths occurring in the United States. Here at USDA’s Food Safety and Inspection Service (FSIS), we focus on food safety day in and day out, working around the clock to prevent foodborne illness and protect public health.
In the United States, we are fortunate to have one of the safest food supplies in the world. In the last eight years, the U.S. has seen a decrease in the number of foodborne illnesses with 50,000 fewer reported illnesses since 2007. This decrease is the result of our work to develop innovative ways of educating consumers about safe food handling, our efforts to modernize how we inspect food, and the work we have done with establishments to prevent bacteria from contaminating food. We are committed to using an inspection system based in science—science that derives from the work of researchers and public health experts. It is important to remember how far we’ve come, but our work is not done. Read more »
Have questions about items in your refrigerator or pantry? USDA has a new app that can help.
How many times have you gone into your pantry or refrigerator, only to find that what you were going to use in your meal was spoiled? The USDA, Cornell University and the Food Marketing Institute would like to help you avoid that problem in the future with our new application, the FoodKeeper.
Every year, billions of pounds of good food go to waste in the U.S. because home cooks are not sure of the quality or safety of items. USDA estimates that 21% of the available food in the U.S. goes uneaten at the consumer level. In total, 36 pounds of food per person is wasted each month at the retail and consumer levels! Read more »
Reduction of E. coli O157 illnesses since the mid-1990’s has been one of the Food Safety and Inspection Service’s greatest public health successes, with illnesses having dropped by over 50% since 1998. While overall illnesses are down significantly, the most recently available outbreak data shows a slight increase in illnesses from this dangerous pathogen. FSIS’ Strategic Performance Working Group (SPWG) has released a six-point strategy to turn the trend back in the right direction.
The Strategic Performance Working Group includes professionals from across FSIS, including field personnel, microbiologists, and policymakers who come together periodically to tackle serious and stubborn challenges that limit the Agency’s successful performance of its mission. The SPWG previously developed the Salmonella Action Plan, which has been the agency’s blueprint for tackling Salmonella since December 2013. Now the SPWG is also recommending a multipronged approach to address pathogenic E. coli in beef slaughterhouses. Read more »
Each year, America imports over 3.5 billion pounds of meat, poultry, and egg products. As our food supply becomes increasingly globalized, it is important to continually strengthen our regulatory programs to ensure that the food on your family’s table is safe. USDA’s Food Safety and Inspection Service (FSIS) is the agency that verifies these products are safe, wholesome, and correctly labeled and packaged, whether they are produced in the U.S. or abroad.
Over time, we have taken a number of steps to ensure that domestic and international facilities are delivering only the safest possible product to store shelves. In the past year, FSIS created the Office of International Coordination (OIC) as part of our effort to strengthen our agency’s focus on international issues. This is the office I oversee. This week, to facilitate determinations of initial and ongoing equivalence, we launched our improved and web-based Self-Reporting Tool (SRT) to allow foreign countries to submit their equivalence responses and documentation through an efficient and secure online portal. This new tool saves time previously spent sifting through paperwork and allows us to focus our efforts on upholding FSIS’ strong food safety standards. This consolidated web-based version is yet another advance made possible by the Public Health Information System (PHIS) that helps us collect, consolidate, and analyze equivalence and import data more efficiently. Read more »
Super Bowl Infographic, "Four Steps to Food Safety". Click to enlarge.
The Super Bowl is one of the most popular sporting events in the United States and the second largest food consumption day. This means there are many opportunities for Americans to come into contact with some nasty bacteria that can cause food poisoning.
According to the National Restaurant Association, more than 48 million Americans will order takeout or delivery during the game. In 2014, the National Chicken Council estimated that 1.25 billion chicken wings were consumed Super Bowl weekend. To promote proper food handling, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is issuing safety recommendations to explain how you can keep your Super Bowl food both safe and delicious. Read more »
Chicken wings with celery.
The star of most Super Bowl parties is the chicken wing, crispy and covered in a delicious sauce. If you are going to make wings for your Super Bowl party, follow these steps to make sure your dinner’s star player is safe to eat. You don’t want to get a penalty for giving your guests food poisoning. Read more »