Magazine article Risk Management

Food Safety Upgrades Stalled by Funding

Magazine article Risk Management

Food Safety Upgrades Stalled by Funding

Article excerpt

By April, three people had died and 10 were hospitalized after being exposed to listeria in Blue Bell ice cream. In response, Blue Bell CEO and President Paul Kruse announced a recall of all of its products on the market, offering refunds for all items purchased both in the United States and abroad--approximately eight million gallons of ice cream and ice cream products. He added that the company would also temporarily shut down all production facilities to undergo testing to identify the source of contamination, implement new, more rigorous cleaning and testing procedures, and provide additional training for employees. "At this point, we cannot say with certainty how listeria was introduced to our facilities and so we have taken this unprecedented step. We continue to work with our team of experts to eliminate this problem," Kruse said.

It would likely take months before even limited production could resume, he added, and new products would only be released following "test and hold" procedure, which requires testing each batch and confirming its safety before it leaves the manufacturing facility. The trouble may go deeper, however, as the FDA reports the company had evidence of listeria contamination at one of its plants as far back as March 2013.

While such drastic recalls grab headlines once or twice a year, contaminated food and foodborne illness incidents are far more frequent. Blue Bell's was not even the only ice cream-related recall in April. While no illnesses were reported, after samples tested positive for listeria, Ohio-based Jeni's Splendid Ice Cream also recalled all of its products on the market and destroyed 265 tons of ice cream as part of a recall estimated to cost the company $2.5 million.

According to a study by the World Health Organization's Foodborne Disease Burden Epidemiology Reference Group, there were an estimated 582 million cases of 22 different foodborne diseases worldwide in 2010, the most recent year for which data is available. From those cases, 351,000 people died as a direct result of ingesting contaminated food. Most of these cases occur in Africa and Southeast Asia, but the Western world is not insulated from the peril. In the United States, 48 million people--one in six--get sick, 128,000 must be hospitalized and 3,000 die from food-related illnesses every year, the CDC reports. The Department of Agriculture estimates that the resulting annual cost of treatment and lost income amounts to $15 billion or more.

Globalization has lengthened the food chain and made oversight harder, complicating foodborne disease outbreak investigation and product recall in event of an emergency. "Food production has been industrialized and its trade and production have been globalized," WHO Director-General Dr. Margaret Chan said in a statement. "These changes introduce multiple new opportunities for food to become contaminated with harmful bacteria, viruses, parasites or chemicals."

Managing that risk in individual facilities and throughout the extended food-supply chain is a daunting and shared burden, implicating everyone from farmers and shippers to food processors and purveyors to consumers and regulatory bodies. In devoting this year's World Health Day (April 7) to the critical issue of food safety, the agency specifically called on governments to implement measures on a global and national level to protect against food contamination and respond quickly to food-related outbreaks. …

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