Moessinger 1

Samantha Moessinger
DeBock
7 November 2016
English 4
The Prevention of Foodborne Illnesses
In the mid-1980s and 1990s, with the increase in foodborne diseases and a number of
adverse food safety events, public health authorities realized the magnitude of the challenges that
they were facing. In Europe, a wave of several food safety crises, notably the BSE (bovine
spongiform encephalopathy) crisis in 1996 and 2000, and dioxin crisis in 1999, revealed gaps in
food safety management. A turning point in the history of food safety was the discovery and
utilization of microscopes by Anton von Leeuwenhoek who first reported seeing microbes.
Advances in science and technology in the last 200 years led to new methods of food
preservation. Food safety has been of concern to humankind since the dawn of history.
Many proposed approaches to preventing future infections from E. coli focus on the
transmission routes, including agricultural runoff and preventing bacteria from entering fields
where vegetables are grown. A more promising approach may be to focus on the principal
sources of the bacteria, notably cattle that are fed grains. Some scientists believe that taking
cattle off a grain diet just seven days before they are slaughtered could be enough to eliminate
the dangerous E. coli bacteria from the colons of livestock and thus from the human food chain
as well (Ford). On the larger scale, however, controlling agricultural runoff and preventing E.
coli and chemical residue from fertilizers from entering the water supply are much more
daunting problems and would require expensive government programs regulating huge swaths of
rural America, covering many states (Ford). Although no one was happy with the wave of E. coli

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sickness attributed to spinach in late 2006, the toll from the incident was, quite frankly, relatively
minor in comparison to other dangers such as driving, handgun violence, and heart disease
(Ford).
Today, concepts such as HACCP and risk analysis have been well developed and
integrated in the management of food safety and hygiene at national and international levels
(Motarjemi). One of the key developments in the recent year has been the recognition of the need
for an integrated approach to management to food safety and hygiene, particularly in
consideration of industry practices. Undoubtedly the management of food safety and hygiene in
the food chain has improved. Nevertheless, a number of challenges remain: Toxicology,
evaluation of chemical hazards, in particular, long-term exposure to low doses and/or their
interactions, as well as their monitoring in the food supply, needs to continue with a high degree
of vigilance and impartially (Motarjemi). Similarly, demographical changes, their impact on food
security as well as socio-economic situations of countries will continue to influence food safety
standards and practices, and related public health outcomes (Motarjemi).
Foodborne illnesses in the United States annually causes an estimated 76 million
illnesses, 325,000 hospitalizations, and 5,000 deaths, according to the Centers for Disease
Control and Prevention (GAO). The U.S. Department of Agriculture estimates that five major
foodborne illnesses alone cost the nation at least $6.9 billion each year in medical treatments,
productivity losses, and premature deaths (GOA). Without adequate surveillance systems, local,
state, and federal officials cannot gauge the impact of existing foodborne illnesses and may not
recognize new diseases until many people have already been affected (GOA). However, the
capabilities of any foodborne illness surveillance system are limited. Surveillance systems can
detect only a fraction of disease cases because not all people who contract foodborne illnesses

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seek treatment, are properly diagnosed, have their diagnoses confirmed through laboratory
analysis, and then have their cases reported through the surveillance system.
Food safety has been of concern to humankind since the dawn of history. One of the key
developments in the recent year has been the recognition of the need for an integrated approach
to management to food safety and hygiene, particularly in consideration of industry practices.
Foodborne illnesses in the United States annually causes an estimated 76 million illnesses,
325,000 hospitalizations, and 5,000 deaths, according to the Centers for Disease Control and
Prevention (GAO). The U.S. Department of Agriculture estimates that five major foodborne
illnesses alone cost the nation at least $6.9 billion each year in medical treatments, productivity
losses, and premature deaths (GOA). Undoubtedly the management of food safety and hygiene
in the food chain has improved.

Works Cited
Ford, Adam, and Tom Warhol. "Point: It Is Impossible To Completely Eliminate All Sources Of
Food Contamination." Points Of View: Food Contamination (2016): 2. Points of View
Reference Center. Web. 14 Nov. 2016.
"Meat And Poultry: Better USDA Oversight And Enforcement Of Safety Rules Needed To

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Reduce Risk Of Foodborne Illnesses: GAO-02-902." GAO Reports (2002): 1. Points of

View Reference Center. Web. 15 Nov. 2016.
Motarjemi, Yasmine. "Progress Has Been Made Toward Reducing Foodborne Outbreaks."
Foodborne Outbreaks, edited by Amy Francis, Greenhaven Press, 2016. At Issue.