Meat + Poultry - October 2009 - 54

Food Safety

Understanding foodsafety strike zones
Defining adulteration can create
legislative curve balls
BY ROBERT HIBBERT
meatpoultry@sosland.com

nspect certain foods and if they
are wholesome and properly labeled, allow them to be sold; if they
are not, don't. This is a fair capsule
summary of the assignment Congress has given to the U.S. Dept. of
Agriculture under the inspection
statutes for about 100 years now.
But things start to get complicated in a hurry as one begins to parse
out the various statutory meanings
of the word "adulterated," the operative legal term tied to wholesomeness. These defi nitions have also remained stable over the past century
and are essentially uniform across

I

the entire food supply. What makes
USDA-regulated products distinct
is the government's role, through the
inspection program, as gatekeeper,
something that is documented thousands of times every day through the
issuance of the mark of inspection.
For this system to work properly,
both the regulators and the regulated need to be on the same page with
regard to the question of what does
and does not get captured by this
critical concept. To trot out a sports
metaphor, the baseball game moves
along a lot more efficiently from the
perspective of pitcher, batter and um-

54 * Meat&Poultry * October 2009 * www.MeatPoultry.com

pire if they all work from a common
understanding of the dimensions of
the strike zone. Unfortunately as I
write this column, any artist's rendition of today's adulteration strike zone
could decidedly not be a neat rectangle. Instead, we would fi nd ourselves
gazing at a number of wavy lines or
a growing series of question marks.
In the HACCP era, this problem
has been gathering momentum for
some time. Some of the FSIS theory
that underlies it is captured by language in a recent notice on E. coli,
which specified that an establishment that receives an intact beef item


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Meat + Poultry - October 2009

Table of Contents for the Digital Edition of Meat + Poultry - October 2009

Contents
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Meat + Poultry - October 2009 - Contents
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