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Federal Food Safety Oversight: Additional Actions Needed to Improve Planning and Coordination
Steve D. Morris (au)
According to the Centers for Disease Control and Prevention (CDC), the U.S. food supply remains one of the safest in the world. Yet foodborne illness is still a common, costly, yet largely preventable, public health problem. Each year, as a result of foodborne disease, roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die. In 2013, the U.S. Dept. of Agriculture (USDA) estimated the cost of foodborne illness in the U.S. to be $14.1 billion per year. Three major trends also create food safety challenges: (1) a substantial and increasing portion of the U.S. food supply is imported; (2) consumers are eating more raw and minimally processed foods; (3) segments of the population particularly susceptible to foodborne illnesses, such as older adults and immune-compromised individuals, are growing. This report examines (1) Dept. of Health and Human Services (HHS) and USDA implementation of requirements for addressing crosscutting efforts in their food safety strategic and performance planning; and (2) the extent to which the Food and Drug Admin. (FDA) and the Food Safety and Inspection Service (FSIS) have a centralized mechanism in place to collaborate across federal food safety programs. Tables and figures. This is a print on demand report.
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