Meat + Poultry - September 2008 - 70

Room for
improvement
In the wake of the produce industry's recent foodsafety debacle, the onerousness on processors
has perhaps never been more evident
By Robert Hibbert
meatpoultry@sosland.com

P

erhaps this summer's biggest
food-safety and regulatory story
has been the outbreak of Salmonellosis, which was initially associated
with the consumption of tomatoes. The
focus has since shifted to jalapeño peppers, although by press time the issue
may have taken yet another turn.
For meat and poultry processors
watching this story play out, this matter
likely triggers horror and relief. It may
be useful to dig a little deeper into what
happened and why, with an eye toward
examining some of the implications for
the broader food industry.
Several months ago in response to
the outbreak, the Food and Drug
Administration announced that
certain types of tomatoes were
the presumed source and
it issued a public health
warning to this effect.
This announce-

70

I

MEAT&POULTRY

I

September 2008

I

ment was not coupled with any formal
regulatory action by the FDA, not even
a voluntary recall. Instead, the agency
simply disseminated the bad news and
let consumer reactions and other marketplace signals do the rest.
As a result, reactions occurred with
a traumatic and still lingering effect. A
major component of the produce industry found itself unable to market
its goods at a critical time and tomatoes rapidly began disappearing from
produce counters, salad bars and fast-

www.MEATPOULTRY.com

food recipes. This coincided with a
sustained effort by both regulators and
industry to do two things simultaneously: identify the source and immediately exclude product and localities
that could not have been the source.
Despite intense efforts, they were less
than successful. Months passed without identification of any focal point. A
cloud over the entire product category
persisted.
As time elapsed, federal regulators
found themselves increasingly besieged
by criticism from all sides. From the
perspective of the public, the question became, "Why can't they get
to the bottom of this?" Concerns
and criticisms from industry
sources, while less-widely circulated to the general public,
were no less intense,
as tons of product
began rotting


http://www.MEATPOULTRY.com

Meat + Poultry - September 2008

Table of Contents for the Digital Edition of Meat + Poultry - September 2008

Contents
Meat + Poultry - September 2008 - 1
Meat + Poultry - September 2008 - 2
Meat + Poultry - September 2008 - 3
Meat + Poultry - September 2008 - Contents
Meat + Poultry - September 2008 - 5
Meat + Poultry - September 2008 - 6
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