Food Safety Becomes a Massive Consumer, Industry and Regulatory Issue

The onslaught of food safety concerns seems endless. While consumers have long been accustomed to hearing of occasional outbreaks of E. coli in ground beef or salmonella in limited quantities of food, bad news has grown more frequent, more worrying and more diverse over recent years. This is a growing issue on a global scale that is creating significant challenges for food producers. At the same time, however, it creates significant business opportunities for companies that can successfully position their food products as safe alternatives.

The U.S. government estimated that one in six Americans becomes ill from contaminated food each year. In January 2011, President Obama signed the Food Safety Modernization Act which shifts the focus of the FDA from reacting to contamination crises to preventing them. Under the law, food manufacturers are required to develop and implement written food safety plans. The FDA was directed to establish science-based standards for production and harvesting of fruits and vegetables and also increase the frequency of inspections. The major rules under the Act are were finalized in late 2015. They include the establishment of federal standards for how produce is grown, harvested, packed and stored. Farmers must test water for harmful bacteria and train workers in health and hygiene practices. Importers are to be held accountable in meeting U.S. safety standards.

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