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A University of Georgia expert says the challenges in ensuring a safe U.S.
food supply will continue to grow to unprecedented heights unless solutions
are provided quickly.
"Although most foods Americans eat are safe, with odds of greater than 1 in
1 million of becoming hospitalized from a serving of food, the dynamics of
the U.S. food system are rapidly changing," said Michael Doyle, director of
the UGA Center for Food Safety. "Consumers are much more vulnerable now to
large episodes of foodborne illnesses."
Hundreds of illnesses from contaminated spinach, lettuce, tomatoes and even
peanut butter have made U.S. newspaper headlines in recent months. Other
reports tell of tainted shellfish, pet food and a variety of foods and food
ingredients imported from countries such as China.
Doyle said imported foods and inadequate testing methods at U.S. ports are
significantly affecting the safety of America's food.
He said 15 percent of the food Americans eat is imported from other
countries. "That may sound like a small amount," he said. "But it represents
80 percent of the seafood and 45 percent of the fresh fruit consumed in the
U.S."
The problem isn't where the food comes from, but how it's grown or processed
before it reaches American soil.
"The centuries-old tradition of using human excreta on farmland is
widespread in East Asia, especially in China and Vietnam," Doyle said. "And
unsanitary polluted water is used in production and processing. The result
of these practices is contamination by harmful microbes such as Salmonella."
Imported food also comes from Asian countries where growers are allowed to
use pesticides banned by the U.S.
"They're not only using these pesticides, they're using them in excessive
levels," Doyle said. "This leads to residue contamination in foods."
The solution to problems surrounding imported foods, Doyle said, lies in the
hands of food producers, processors and such regulatory agencies as the U.S.
Food and Drug Administration.
"Solutions to today's food safety issues will not come easy," he said. "They
will require a major research commitment to developing state-of-the-science
methods to detect, control and eliminate harmful substances in foods.
"The food industry, whether it be growers, manufacturers or distributors, is
responsible for providing safe foods," he said. "And regulatory agencies
need more rapid and robust sampling and detection methods to verify that
foods, especially those that are imported, are safe from harmful microbes
and chemicals."
The percentage of food imported into the U.S. doubles about every 10 years.
At this rate, the U.S. will be a "net food-importing country within 20
years," he said.
Doyle expects the number and frequency of foodborne illnesses to increase in
the U.S. as the percentage of imported foods increases.
"Considering the dramatic changes occurring in our sources of food and the
weaknesses present in our current food safety system, Congress needs to step
up its funding of research to ensure the safety of the U.S. food supply," he
said. "The longer we must wait for solutions the more challenging it will be
to make effective corrective actions."
Competing
in a Global Economy
The University of Georgia is at the forefront of the globalization
movement in higher education with a wealth of opportunities for
international experiences. Our students are flocking to study-abroad
programs, thriving on the challenges inherent in confronting a
new cultural environment. More and more, students on campus are
also making choices that reflect an understanding of the importance
of global awareness—from living in a residence hall-based
language community to starting a radio program in another language
to minoring in a foreign language. These experiences, whether at
home or abroad, influence how our students perceive the world and
their place in it. We’re producing graduates prepared to
be world citizens—well informed, culturally sensitive and
technologically sophisticated. They’re ready to take on the
challenges of our global society, and they’ll be equally
at home whether in the Peach State or the Republic of Georgia. |
Fresh vegetables like spinach aren't the only foods that are
