Lettuce recall doesn't hide progress on food safety, experts say
The lettuce recall has many questioning the safety of US produce, but voluntary adherence to food safety standards has led to progress since the E. coli outbreak in 2007.
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Under the current system, food manufacturing facilities might only receive visits from an FDA inspector once every five or 10 years. The House and Senate bills also give the FDA authority to issue mandatory recalls of contaminated foods.Skip to next paragraph
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Another notch of progress came in 2007 when California farmers created the California Leafy Green Products Handler Marketing Agreement (LGMA). Over 100 produce handlers, representing approximately 99 percent of the volume of California leafy greens, are LGMA members. LGMA monitors compliance with accepted food safety practices through mandatory government audits. Because of the program, California leafy greens are now grown under a unique system that has become a model for growers in other states.
“There is now a program underway based on the California model to create a national leafy green association,” says Dave Kranz, spokesman for the California Farm Bureau Federation. “As in California, this will help on two fronts. One is to insure that farmers and processors adhere to the standards for leafy green crops,” says Mr. Kranz. The other is focused on research and “gathering new information to hone the regulations and make them as effective as they can be.”
This week’s recall also sends an important message that no matter how many new regulations mandating inspections come out, no system can achieve 100 percent perfection, food safety experts say.
“No system can exhaustively inspect the food chain from farm to dinner table,” says Manual Cunha Jr., President of the Nisei Farmers League. “Everyone seems to think these contaminants occurred in the field because of animals or unclean farm workers,” he says. “No one seems to want to look at conveyor belts and check out counters in grocery stores, which handle meat and chicken as well as vegetables.”
Mr. Cunha points out that farm fields can't be fenced in solidly enough to keep out mice or birds, and the alternative – using greenhouses for everything – would be prohibitively expensive.
Some would tell consumers that simply switching to local foods is the solution to quality and safety concerns. But that isn’t enough, experts say. “Consumer confidence in food safety is falling, but consumer diligence with food safety practice is declining as well,” says Nancy Childs, a professor of food marketing at Saint Joseph's University in Philadelphia. “Turning to local food as a solution is to not understand the sources of contamination and the need to cleanse all food.”