Ensuring Food Safety for Americans: The Role of Local Health Departments

Gulzar H. Shah, Padmini Shankar, Vinoth Sittaramane, Elizabeth Ayangunna and Evans Afriyie-Gyawu
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Gulzar H. Shah: Department of Health Policy and Community Health, Jiann-Ping Hsu College of Public Health Georgia Southern University, Statesboro, GA 30460, USA
Padmini Shankar: School of Health & Kinesiology, Georgia Southern University, Statesboro, GA 30460, USA
Vinoth Sittaramane: Department of Biology, Georgia Southern University, Statesboro, GA 30460, USA
Elizabeth Ayangunna: Department of Health Policy and Community Health, Jiann-Ping Hsu College of Public Health Georgia Southern University, Statesboro, GA 30460, USA
Evans Afriyie-Gyawu: Department of Occupational and Environmental Health & Safety, School of Public Health, College of Health Sciences, Kwame Nkrumah University of Science & Technology, Kumasi 00000, Ghana

IJERPH, 2022, vol. 19, issue 12, 1-12

Abstract: (1) Background: Several agencies in the United States play a primary role in ensuring food safety, yet foodborne illnesses result in about 3000 deaths and cost more than USD 15.6 billion each year. The study objectives included analyzing local health departments’ (LHDs) level of engagement in food safety and other related services, and LHDs’ characteristics associated with those services. (2) Methods: We used data from 1496 LHDs that participated in the 2019 National Profile of Local Health Departments Survey, administered to all 2459 LHDs in the United States. Logistic regression analyses were performed to model multiple dichotomous variables. (3) Results: An estimated 78.9% of LHDs performed food safety inspections, 78.3% provided food safety education, 40.7% provided food processing inspections, and 48.4% engaged in policy and advocacy. The odds for LHDs to directly provide preventive nutrition services were 20 times higher if the LHDs had one or more nutritionists on staff (Adjusted Odds Ratio or AOR = 20.0; Confidence Interval, CI = 12.4–32.2) compared with LHDs with no nutritionists. Other LHD characteristics significantly associated with the provision of nutrition services ( p < 0.05) included population size, state governance (rather than local), and LHD having at least one registered, licensed, practical, or vocational nurse. The odds of providing food processing services were lower for locally governed than state-governed LHDs (AOR = 0.5; CI = 0.4–0.7). The odds of performing food safety inspections varied by LHD’s population size, whether a nutritionist was on staff, whether it was state-governed (vs. locally), and whether it completed a community health assessment (CHA) within 5 years. (4) Conclusions: LHDs play a critical role in ensuring safe food for Americans, yet variations exist in their performance based on their specific characteristics. Adequate funding and a competent workforce are essential for LHDs to utilize evidence-based practices and engage in policymaking and advocacy concerning food safety.

Keywords: food safety; local health departments; food inspection; primary prevention; food safety policy (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
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