Guidance for improving the federal response to foodborne illness outbreaks associated with fresh produce.
Today, our nation's food supply flows through a complicated chain of farmers, processors, and distributors before reaching consumers. At some point during this process, food can become contaminated with pathogens and it can make people sick. The Food and Drug Administration, along with the Centers for Disease Control, are in charge of fighting an outbreak once it occurs. The CDC first identifies a specific food that is making people ill, and then the FDA steps in to find the source of that contaminated food. This process, however, does not always run smoothly. Historically, these federal agencies have been underfunded and have had few staff dedicated to fighting foodborne illness outbreaks. This means that an outbreak is not always handled effectively or efficiently, which can have devastating effects on innocent industry actors. This Note gives practical guidance to the FDA and CDC for improving its responses to foodborne illness outbreaks so that consumers, as well as innocent industry actors, are protected.
Indiana University School of Law, Indianapolis, USA.
Sara M
SM
Benson
D002487:Centers for Disease Control and Prevention, U.S.; D004196:Disease Outbreaks / Q000517:prevention & control*; D019649:Food Industry / Q000331:legislation & jurisprudence* / Q000592:standards; D059022:Food Safety; D005517:Foodborne Diseases / Q000517:prevention & control*; D005638:Fruit; D006801:Humans; D014481:United States; D014486:United States Food and Drug Administration; D014675:Vegetables