Food inspection services: A comparison of programs in the US and Brazil

We described characteristics of the Escherichia coli O157 and Escherichia coli non-O157 illness investigations conducted by the United States Department of Agriculture's Food Safety and Inspection Service (FSIS) during the 5-year period from 2006 through 2010. We created a multivariable logistic regression model to determine characteristics of these investigations that were associated with FSIS regulatory action, which was defined as having occurred if a product recall occurred or if FSIS personnel performed an environmental health assessment (Food Safety Assessment) at the implicated establishment. During this period, FSIS took regulatory action in 38 of 88 (43%) investigations. Illness investigations in which FoodNet states were involved were more likely to result in regulatory action. Illness investigations in which state and local traceback, or FSIS traceback occurred were more likely to result in regulatory action. Reasons for lack of action included evidence of cross-contamination after the product left a regulated establishment, delayed notification, lack of epidemiological information, and insufficient product information.

Meeting the needs of public service practice is a responsibility of the veterinary profession. The United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) has undergone significant change since 1996, when the final rule on Pathogen Reduction and Hazard Analysis and Critical Control Point (HACCP) Systems and its regulations were published in response to food-borne illnesses and deaths due to E. coli 0157:H7 in undercooked hamburgers. As a result, the role of the veterinarian is changing from a focus on carcass inspection (reactive) to scientific-based systems analysis and enforcement (preventive). With a large pool of veterinarians eligible to retire, a critical shortage of field veterinarians is predicted. The purpose of this article is to raise educators' awareness of this need, of the competencies required, and of the challenges and opportunities for veterinarians in the new public health-focused FSIS. An invitation to collaborate with the agency is offered to help meet emerging workforce requirements in public health practice.

Closing gaps for performing a risk assessment on Listeria monocytogenes in ready‐to‐eat (RTE) foods: activity 2, a quantitative risk characterization on L. monocytogenes in RTE foods; starting from the retail stage

The production of meat and poultry products has become increasingly complex. Technological growth has contributed to the need for sophistication in determining the origin and risk of food-borne microbial infections as well as environmental contaminants. The increasing use of agricultural chemicals in animal production and to some extent in processed foods has led to the presence of chemical residues in meat and poultry. These changes have caused the Food Safety and Inspection Service (FSIS), a public health agency within the United States Department of Agriculture (USDA), to institute new food safety initiatives and procedures for inspection of meat and poultry products. The goal is to reduce risks to the public health from conditions observed during antemortem and postmortem inspection or detected during processing. FSIS is committed to scientific innovation and has implemented several rapid inplant tests that have given the Agency inexpensive, less disruptive methods to determine product adulteration contamination.

Recent progress in the field of biotechnology and the production of transgenic livestock has raised a question regarding the need for the regulation of these animals. There is also the need to regulate nontransgenic animals resulting from transgenic animal research. It is anticipated that several governmental agencies will be involved in regulatory issues pertaining to these animals. The United States Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS) will ultimately be responsible for ensuring that transgenic animals intended for human consumption are wholesome, unadulterated, and properly labeled. The FSIS has implemented a program for the regulation of slaughtering nontransgenic animals resulting from transgenic animal experiments. However, the FSIS has not yet approved any transgenic livestock for slaughter. Scientists from the FSIS, in conjunction with other government agencies, are currently developing guidelines for the slaughter of transgenic animals.

Recent outbreaks of foodborne illness and studies by expert groups have established the need for fundamental change in the United States meat and poultry inspection programme to reduce the risk of foodborne illness. The Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) has embarked on a broad effort to bring about such change, with particular emphasis on the reduction of pathogenic micro-organisms in raw meat and poultry products. The publication on 25 July 1996 of the Final Rule on pathogen reduction and hazard analysis and critical control point (HACCP) systems was a major milestone in the FSIS strategy for change. The Final Rule provides a framework for change and clarifies the respective roles of industry and government in ensuring the safety of meat and poultry products. With the implementation of this Final Rule underway, the FSIS has been exploring ways in which slaughter inspection carried out under an HACCP-based system can be changed so that food safety risks are addressed more adequately and the allocation of inspection resources is improved further. In addition, the FSIS is broadening the focus of food safety activities to extend beyond slaughter and processing plants by working with industry, academia and other government agencies. Such co-operation should lead to the development of measures to improve food safety before animals reach the slaughter plant and after products leave the inspected establishment for distribution to the retail level. For the future, the FSIS believes that quantitative risk assessments will be at the core of food safety activities. Risk assessments provide the most effective means of identifying how specific pathogens and other hazards may be encountered throughout the farm-to-table chain and of measuring the potential impact of various interventions. In addition, these assessments will be used in the development and evaluation of HACCP systems. The FSIS is currently conducting a quantitative risk assessment for eggs, and several surveys and studies are being performed to supply data needed to conduct other risk assessments. The FSIS has established a food safety research agenda which will fill data gaps.

In 1998, the United States Department of Agriculture's Food Safety and Inspection Service (FSIS) and the Food and Drug Administration completed a risk assessment that indicated multiple interventions along the farm-to-table chain were needed to reduce the risk of human illness from Salmonella Enteritidis in shell eggs. Based on newly available data and improved modeling techniques, FSIS completed an updated risk assessment to examine the effect of pasteurization and refrigeration on reducing human illnesses from S. Enteritidis in shell eggs. The risk assessment model was written in Visual Basic for Applications (Microsoft, Redmond, WA) and run using Monte Carlo methods. The model estimated that if all shell eggs produced in the United States were pasteurized for a 3-log10 reduction of S. Enteritidis, the annual number of illnesses from S. Enteritidis in eggs would decrease from approximately 130,000 to 40,000. Pasteurization for a 5-log10 reduction of S. Enteritidis was estimated to reduce the annual number of illnesses to 19,000. The model also estimated that if all eggs produced in the United States were stored and held at 7.2 degrees C within 12 hours of lay, the annual number of illnesses from S. Enteritidis in eggs would decrease from 130,000 to 28,000. As a result, rapid cooling and pasteurization of shell eggs were predicted to be highly effective mitigations for reducing illnesses from consumption of S. Enteritidis in shell eggs.

Recovery of Listeria monocytogenes from Vacuum-Sealed Packages of Frankfurters: Comparison of the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service Product Composite Enrichment Method, the USDA Agricultural Research Service (ARS) Product Composite Rinse Method, and the USDA-ARS Package Rinse Method

Food Safety and Inspection Service Policy for Control of Poultry Contaminated by Digestive Tract Contents: A Review

The use of genomic technologies at the U.S. Department of Agriculture could enhance inspection, monitoring, and risk assessment capabilities within its Food Safety and Inspection Service (FSIS). Molecular assays capable of detecting hundreds of microbial DNA sequences within a single food sample that identify food-borne pathogens of concern and characterize their traits most relevant to human health risk are of great interest for FSIS. For example, a high-density assay, or combination of assays, could screen FSIS inspected food for pathogens relevant to public health (e.g., Salmonella, Listeria, and toxic E. coli) as well as their associated virulence factors and antibiotic resistance genes. Because most genotype assays can be completed in one working day with a minimum of reagents, use of such assays could potentially save FSIS a significant amount of cost/time for analyses. Further, a genotype assay can detect specific microbial traits relevant to human health risk based on the DNA sequence of toxin producing genes, antibiotic resistance alleles, and more. By combining rapid analysis with specific data on human health risks, information from such high-density genotype assays could provide expanded support for test and hold situations, recalls, outbreak management, and microbial risk assessments (e.g., provide data needed for food-borne illness source attribution). Environ. Mol. Mutagen.

Incidence of Listeria spp. in Ready-to-Eat Food Processing Plant Environments Regulated by the U.S. Food Safety and Inspection Service and the U.S. Food and Drug Administration

Foodborne Outbreaks Reported to the U.S. Food Safety and Inspection Service, Fiscal Years 2007 through 2012

Salmonella Enteritidis in Meat, Poultry, and Pasteurized Egg Products Regulated by the U.S. Food Safety and Inspection Service, 1998 through 2003

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Foodborne illness is the major public health concern for both the meat and the poultry industries in the United States and the U.S. Department of Agriculture” Food Safety and Inspection Service (FSIS), the agency that regulates the industry. FSIS introduced the Hazard Analysis and Critical Control Point (HACCP) Program as a means to allow flexibility in process design and control and to reduce foodborne pathogens in the food chain. This chapter will examine the historical changes brought by HACCP to evaluate the effectiveness of HACCP in controlling or reducing the presence of E. coli O157:H7, Salmonella, and Listeria monocytogenes on meat and poultry products, and explore the future of pathogen reduction in the meat and the poultry industries.KeywordsFood SafetyFoodborne PathogenPoultry ProductGround BeefFoodborne IllnessThese keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.