New Federal Policies and Programs for Food Safety

Stephen R. Crutchfield

Food Review/ National Food Review, 1999, vol. 22, issue 2

Abstract: The United States excels at producing an abundant supply of safe, nourishing, and affordable food. However, some recent well-publicized incidents, such as the contamination of hamburgers and apple juice with the E. coli O157:H7 bacterium and contamination of frozen, sugared strawberries with the hepatitis A virus, have led to increased public concern about the possibility of illnesses caused by foods. The Government at all levels and the private sector share this concern. Currently, at the Federal level, regulatory authority over food safety is divided among several agencies. The Department of Agriculture's Food Safety and Inspection Service (FSIS) is responsible for inspecting domestic and imported livestock and poultry products, and egg products (such as pasteurized eggs). The Department of Health and Human Services' Food and Drug Administration (FDA) is responsible for other fresh and processed foods, including eggs, fresh produce, and imported foods other than meat and poultry. On a fee-for-service basis, the Department of Commerce's National Marine Fisheries Service (NMFS) may, at industry's request, conduct inspections of seafood harvesters and producers for quality; however, FD A has responsibility for seafood inspection. The Environmental Protection Agency (EPA) is responsible for regulating agricultural chemicals used in farm production and establishing tolerances for pesticides. FDA enforces those tolerances. FDA regulates drugs and feed additives used in food producing animals.

Keywords: Agricultural and Food Policy; Food Consumption/Nutrition/Food Safety (search for similar items in EconPapers)
Date: 1999
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uersfr:266210

DOI: 10.22004/ag.econ.266210

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