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Food Safety, Labeling .Ashx
Food Safety, Labeling .Ashx
Food Safety, Labeling .Ashx
and Supplements
Kirstin Vollrath MS, RD, LD
Food borne Illness
Microorganisms that under specific conditions can cause illness in humans
Virus
Parasite
Bacteria
CDC Annual Estimates of Food borne Illness in U.S.
48 million sick
128,000 hospitalized
3,000 die
Foodborne Illness caused by
Known pathogens
Unspecified agents -> 38.4 million episodes of foodborne illness
Pope J., Nizielski S., McCook A. Nutrition for a Changing World, 2016
History of Food Safety Regulations
1862: President Lincoln founded USDA
1883: Harvey Wiley appointed chief chemist at USDA
Wiley Act -> Pure Food and Drugs Act 1906
Late 19th century: Railroad expansion
Livestock
Refrigerated rail cars
Animal Disease in the Food Supply
1865: Legislation to quarantine imported animals
1884: Act signed creating USDA Bureau of Animal Industry
History of Food Safety Regulations
1886: Wabash Case → Interstate Commerce Act 1887
1890: First law requiring inspection of meat products
1905: The Jungle by Upton Sinclair
https://www.youtube.com/watch?v=Xxe9nosWawM
History of Food Safety Regulations
1906:
Pure Food and Drug Act
Prevented manufacture, sale, or transportation of adulterated
or misbranded foods, drugs, medicines, or liquors
USDA Bureau of Chemistry
Federal Meat Inspection Act (FMIA)
Prohibited sale of adulterated or misbranded meat and meat
products for food, and ensured meat and meat products were
slaughtered and processed under sanitary conditions
USDA Bureau of Animal Industry
1910: BAI established research center in Maryland
History of Food Safety Regulations
1931: Bureau of Chemistry reorganized and renamed Food
and Drug Administration (FDA)
1938: Federal Food, Drug, and Cosmetics Act
Gave FDA authority to issue food safety standards and other
authorities
1940: FDA moved from USDA to what is now Department of Health
and Human Services (DHHS)
Post WWII: Federal highway system and refrigerated trucks
History of Food Safety Regulations
1946: Agricultural Marketing Act
Gave USDA authority to inspect, certify, and grade agricultural
products
1953: Agricultural Research Service (ARS) formed
Absorbed BAI and Bureau of Dairy Industry
1957: Poultry Products Inspection Act
1958:
Food Additives Amendment
GRAS List
Delaney Clause
Humane Methods of Slaughter Act
History of Food Safety Regulations
1970: Egg Products Inspection Act
Mandatory and continuous inspection of liquid, frozen, and dried
egg products
1981: Creation of Food Safety and Inspection Service (FSIS)
Perform all meat and poultry grading and inspection activities
1993: E. coli O157:H7 outbreak at Jack in the Box
400 illnesses and 4 deaths
Led to the adoption of Hazard Analysis and Critical Control Points
(HAACP) for meat processing in 1996.
E. coli O157:H7 named as food adulterant
Major Outbreaks
2006: E. coli O157:H7 outbreak → spinach
2007-2008: FSIS recalled millions of pounds of beef from
Kroger and Nebraska Beef for E. coli outbreak
2008: Salmonella outbreak in DC linked to imported
peppers from Mexico
2008-2009: Salmonella typhimurium outbreak traced to
peanut products from Peanut Corporation of America
2010: Salmonella outbreak linked to two large Iowa egg
producers led to voluntary recall of over more than 300
million eggs
Top ten pathogen/food combinations based on annual burden of
economic costs, illnesses, and deaths
Pathogen/Food Combination Cost of illness Illnesses Deaths
($ millions)
Campylobacter - Poultry 1257 608,231 55
Toxoplasma - Pork 1219 35,537 134
Listeria – Deli Meats 1086 651 104
Salmonella - Poultry 712 221,045 81
Listeria – Dairy Products 724 434 70
Salmonella – Complex Foods 630 195,655 72
Norovirus – Complex Foods 914 2,494,222 68
Salmonella – Produce 548 170,264 63
Toxoplasma - Beef 689 20,086 76
Salmonella - Eggs 370 115,003 42
Total 8151 3,861,128 765
Government Approaches
Healthy Food Financing Initiative (HFFI) – census tract data
2009 report to Congress – based on residential location and access to
vehicle
Food Deserts
HFFI
> 1 mile from supermarket in urban setting
> 10 miles from supermarket in rural setting
> 1/3 or 500 people in census tract have low access AND
Tract has high poverty (> 20%)
Does not account for smaller retailers or food retail adequacy at
household level
2nd approach
Lack of access to supermarket based on
Residential location
Policies
2008 LA City Council 2 yr freeze on new fast food restaurants
in South LA
2010 San Fran banned free toys in children’s meals with high
levels kcals, fat, and sugar
Menu Labeling
2010: Patient Protection Provision of ACA
federal law for restaurants with 20+ locations clearly
disclose kcal info
Includes grocers, convenience stores, movie theaters, pizza
delivery, & vending machines
Final rule went into effect 1/1/20 after many extensions
Must display kcal info & 2 messages
Additional nutrition info available on request
2000 kcal per day energy needs for average adult
1990 Nutrition Labeling &
Education Act
May 2016 FDA updated rule on
Nutrition Facts label
Compliance with new label
effective 1/1/2020 with few
exceptions
1999-2002 are included for biochemical indicators measured during that time period.
Supplements
The Second Nutrition Report found less than 10% of the U.S. population had nutrition de ciencies for
selected indicators. However, for most nutrition indicators, de ciencies varied by age, gender, or race/
ethnicity and could be as high as nearly one third of certain population groups. For example, non-Hispanic
53% of US population used at least one dietary supp (NHANES 2003-2006)
black (31%) and Mexican-American (12%) people were more likely to be vitamin D de cient compared to non-
Hispanic white people (3%).
10.5
9.5 The graph shows prevalence
8.1 estimates of nutrition
6.7
de ciencies among people
who live in the U.S. (NHANES
6 Nutrition indicators were
2003-2006). Of all the
2
groups (e.g.,1 year and nutrients listed, the most
<1 older) and population people had vitamin B6, iron,
groups (e.g., women 12-49
<1 years of age). and vitamin D de ciencies,
<1 and the fewest people had
vitamin A, vitamin E, and
0 2 4 6 8 10 12 14
folate de ciencies.
Percent of people with nutrition deficiencies (%)