Our Food System Essay Example

agencies and the departure of others. Currently, the USDA is a more consumer-friendly government agency that conducts research on farming techniques, products involved in farming processes, and food safety regulations. It also regulates farming products to ensure their safety for consumption through inspections conducted by numerous inspectors across the country at farms and factories where food is sold. Moreover, an important function of the USDA is educating the public about food safety, specifically regarding improperly prepared meat and poultry supplies. Overall, the USDA's main goal is to guarantee that food is safe, wholesome, unadulterated, properly labeled, and packaged.

The United States Department of Agriculture (USDA) has implemented various measures to ensure food safety, such as employing inspectors and veterinarians who inspect carcasses at slaughterhouses for diseases and abnormalities. They also verify sanitation and cleanliness in processing plants. The USDA regulates imported food products through the import-export inspection system. It is crucial to have comprehensive regulation because the US has one of the safest food production systems globally.

A recent example of government effectiveness was President Clinton's commitment to improving meat and poultry inspection processes. On October 7, 1997, Congress passed a bill aimed at increasing inspections and production in this industry.

The outbreak of E coli bacteria in hamburger meat at a few fast-food chains last summer caused a big scare. Although the inspection process has greatly improved, it is not 100% guaranteed to prevent small outbreaks. The USDA advises proper cooking to decrease the chances of foodborne illnesses. The USDA has an important role in consumer services and has initiated the Food and Consumer Services (FCS) program to help people

nationwide in avoiding hunger. They offer various programs including the Food Stamp Program, Food Distributions for Indians, Supplement Food Programs for women, infants, and children, and School Breakfast Programs. The USDA's main purposes include regulation and education of food safety.

The Center for Disease Control and Prevention (CDC), a part of the Department of Health and Human Services, focuses on foodborne diseases. Currently, there is significant attention on these illnesses due to the fact that someone experiences food poisoning every second, resulting in 33 million cases annually. Additionally, around 9,000 deaths are reported each year. The increase in unsafe food handling practices has contributed to this epidemic. These illnesses can be caused by various bacteria, viruses, and parasites present in the food or transmitted from an external source like the person who prepared it. When individuals become ill after consuming specific foods, it becomes the CDC's responsibility to identify which microorganism is responsible. Analyzing information such as the origin of the food, timing of symptoms, and duration of illness typically assists in determining the involved microbe. The following details provide characteristics about the primary organisms that cause foodborne illnesses.

Salmonella is the most common cause of food poisoning, and it can be spread through contaminated eggs, egg products, raw meats, and chicken. It can also be transmitted by infected food handlers with feces-contaminated hands and marijuana contaminated with salmonella. Symptoms usually appear within 5 to 72 hours after ingestion and include nausea, fever, headache, abdominal cramps, diarrhea, and vomiting. While rarely lethal, elderly individuals and young people are more vulnerable. Treatment for salmonella typically focuses on managing the symptoms. To prevent infection, it's

crucial to follow safe food handling practices such as thorough cooking, proper refrigeration, and avoiding cross contamination (Marieb).

Another bacteria that causes foodborne illness is staphylococcus. This bacterium is commonly found in nasal passages and skin sores. It can be transmitted through sneezing or coughing directly onto food or by handling food with open sores on the skin. The toxin produced by staphylococcus can develop when food is left out at room temperature for an extended period of time.

Staphylococcus (Staph.) Illness usually occurs within 2-6 hours after eating and presents symptoms like diarrhea, vomiting, nausea, and abdominal cramps. These symptoms typically last for 24-36 hours and are seldom deadly. Effective prevention measures for Staph. Infections include safe food handling practices, proper food refrigeration, and covering any cuts on the skin (Marieb). Escherichia coli (e-coli) is a recently popularized organism that can be transmitted through contaminated foods handled by infected individuals or undercooked meats and poultry. In countries with high sanitary standards, it is not considered a severe food-borne illness. Symptoms of E.coli generally appear within 24 hours and include watery diarrhea, abdominal cramps, low-grade fever, nausea, and malaise (CFSAN). Clostridium Perfringens or "cafeteria germ" is commonly associated with outbreaks in the food service industry or other establishments that handle large quantities of food.

This organism is capable of surviving in various environments, but it thrives best in anaerobic conditions at room temperature. It commonly causes mild diarrhea and abdominal cramps that typically last for about a day. These symptoms usually occur 8-24 hours after consuming food contaminated with the organism, with an average onset time of 12 hours. To prevent its

growth, it is recommended to store large leftover portions separately to reduce the amount of food present in warm and oxygen-deprived areas. Additionally, thoroughly cooking and reheating foods is crucial to inhibit the growth of C-perfringen bacteria (Wardlaw).

Another bacterium called Clostridium botulinum has the potential to cause a deadly illness known as botulism by releasing a lethal toxin during its growth. This bacterium is commonly found in canned foods, especially those stored at home. Checking cans for holes, rust on the seams, and swollen sides and tops can help prevent ingestion of this bacteria. Even just one string bean containing its toxin can be fatal to humans. Symptoms associated with botulism may appear within 12-36 hours after consuming contaminated food and are linked to impaired nerves.

Botulism symptoms include double vision, difficulty swallowing, speech problems, progressive respiratory paralysis, and abdominal pain with vomiting. The recovery period is typically ten days of bed rest if the person survives. To prevent botulism, it's crucial to use proper canning methods for low-acid foods and ensure the can isn't damaged. If the can is already opened, boiling its contents for 20 minutes can destroy toxins; however, if toxins are suspected, discard the contents (Wardlaw).
Various organisms cause food-borne illnesses like Hepatitis A and Rotavirus viruses and certain parasites. Safe food handling practices and thorough cooking/reheating of leftovers help prevent bacterial/microbial growth and these illnesses. Food contamination remains a significant issue in health news today; being mindful of what you eat aids in preventing food poisoning.
Around twenty years ago, there was considerable public concern about environmental safety referred to as an "environmental decade" (Vig. 5).

During the 1970's,

environmental policies, procedures, and laws were introduced in the United States. This era also saw the creation of organizations like the U.S. Environmental Protection Agency (EPA), which aimed to oversee programs and secure government funding to increase their budgets. It is important to note that individual actions alone cannot fully solve most environmental issues since they are societal in nature. Nevertheless, individuals can still make a difference in local environmental causes by recognizing the power of collective action. The EPA has implemented various programs that address different aspects of national well-being such as safeguarding water and air supplies, supervising hazardous waste sites, conducting tests on toxic chemicals, and regulating pesticides that may contaminate our food supply. Before allowing any sale of pesticides or toxic chemicals in the U.S., the EPA ensures their safety and establishes limits on their presence in food consumption.

The EPA's primary focus is to protect human health by identifying and controlling toxic substances. Chemical manufacturers typically spend about nine years conducting necessary research, toxicological analysis, and field testing before seeking approval from the EPA for their pesticides (Food safety address).

To identify potentially harmful chemicals that can cause cancer or genetic diseases, the EPA has developed short-term tests (EPA). These chemicals have been found to have negative effects such as tumor formation, gene mutations, and DNA damage. However, scientists face a challenge in distinguishing between toxic and non-toxic chemicals.

When assessing food based on its ingredients, the EPA applies its own standards. For example, they estimate the amounts of wheat flour, tomato, cheese, and other components in a serving of pizza. This information is used to evaluate an individual's daily intake of pesticides through

their diet – referred to as "dietary exposure" (Hazard at plate address).

To facilitate this evaluation process, the EPA utilizes a specialized database called the Dietary Risk Evaluation System (DRESS) (Hazard at plate address).

The EPA can define and reduce potentially hazardous pesticides in the diet of sensitive subgroups through this system. The director of EPA's office of Health and Environmental Assessment, William Farland Ph.D., stated that if the DRESS analysis identifies any significant risk, the EPA will not approve a tolerance for the tested items. In 1985, the EPA withheld approval for the pesticide pydrin due to specific dietary concerns. Requests to allow new uses of the chemical on alfalfa and sorghum were denied because of the potential risk to children from secondary residues in milk. Despite the EPA's accomplishments in the past 20 years, they continue to make progress without stopping or slowing down. (Plate address)

Measures are currently being taken to safeguard consumers from environmental impurities, with efforts focused on ensuring consumer safety. In 1997, the EPA discovered Dioxin in Tyson Chickens, a term encompassing different chemical compounds, some of which possess high toxicity levels. Research has confirmed that exposure to dioxin can result in liver damage, nervous system disorders, and skin ailments such as chloracne (Haman 6/16/97). While every individual contains a certain amount of dioxin in their bodies, the EPA cautions against excessive levels due to potential hazards.In 1883, Dr. Harvey W. Wiley, the Chief of the Bureau of Chemistry at the United States Department of Agriculture, grew increasingly frustrated with the blatant misuse of food and drugs. Merchants, road shows, and pharmacists who purchased products from hucksters

for their inventory deceived numerous Americans into buying supposedly healing items that were actually highly dangerous (2). To investigate this problem, Dr. Wiley formed a small team to examine these products. They discovered that many remedies for gout and liver issues contained significant amounts of alcohol, while headache medicines consisted of coal tar mixed with sugar-flavored water (2). Since the general public was not adequately informed about these remedies, they believed in their effectiveness due to their soothing effects on those suffering. Despite traveling merchants selling these products and subsequently moving on to sell elsewhere, thousands of deaths occurred as a result of using them. Dr. Wiley promptly shared his gathered data with the American public; however, he faced challenges in gaining widespread support until 1906.

The Food and Drugs Act of 1906, with the support of a large group of angry citizens, granted the government the power to regulate local food and drug traffic that was previously beyond federal control. For 32 years, this act ensured product purity and protected American consumers. However, in 1938, recognizing the need for more authority, the Federal Food, Drug, and Cosmetic Act was enacted. This new act removed the FDA's requirement to prove knowledge of intent in cases of adulteration. Some people argued that this provision gave complete tyranny to the FDA.

The FDA has various responsibilities, including ensuring the safety and quality of food, cosmetics, and medicines. They also examine blood banks to protect the country's blood supply (1). Additionally, they oversee accurate labeling and provide useful information on products. The FDA regulates both pet and farm animal food and drugs. They have a team

of 1100 investigators who cover 95,000 FDA-regulated businesses across the nation. Every year, these inspectors visit approximately 15,000 facilities and examine around 80,000 domestic and imported samples (1). If a company violates FDA laws, they may be encouraged to correct the issue or recall their product from the market.

The FDA has the authority to legally intervene and prevent a company from selling a product if they refuse to cooperate and address any issues. They can also mandate the destruction of any already produced products. Approximately 3000 items per year are deemed unsuitable for consumers (1). Although the FDA does not conduct research during drug approval, they do assess the manufacturer's results. Even after approval, the FDA must collect tens of thousands of reports annually on each specific drug to monitor adverse reactions (1). The Food and Drug Administration is frequently criticized in the United States for its power and perceived tyranny. Nevertheless, without it, we would lack knowledge about the contents of our food and medication. In conclusion, the FDA plays an essential role in ensuring product safety for consumption.

Despite being different departments, the agencies responsible for food safety in the United States share a common goal of ensuring that food is safe for all Americans. They collaborate and work together on various occasions to address important concerns related to food safety, including the safety of fruit. Fruit is typically grown outdoors on farms and can pose a risk of transmitting diseases through consumption. Over the years, there have been several outbreaks caused by contaminated produce such as Hepatitis A from strawberries in Mexico, salmonella in Midwest bean sprouts, and E.

Coli from undercooked hamburgers. Most recently, the EPA issued a warning about Cyclospora infection that can be contracted from fruits and vegetables.
To address this issue, the FDA and CDC partnered with growers in Guatemala to improve farm sanitation practices. Simultaneously, the EPA held a meeting to gather more information on Cyclospora while the CDC conducted a study to determine how widespread illnesses were among Americans. The CDC also provided recommendations to reduce fruit contamination (Washington Post, 7/8/97). Furthermore, collaboration occurred between the EPA, USDA, and FDA when toxic dioxin was discovered in Tyson Chickens.

The USDA and the EPA conducted tests on the chicken at Hill Top Farms in Star City to investigate dioxin levels, chicken litter, soil, feed, and pesticide use (Arkansas Business, 6/16/97). In terms of food safety oversight, the FDA collaborates with these federal agencies individually to ensure the safety of the nation's food supply. Additionally, the FDA maintains communication with the CDC to address contamination and diseases that may cause illness among Americans. Moreover, both the FDA and the CDC work together to combat germs found in everyday products such as soaps, deodorants, toothpaste, and toys using germicidal products. It is important to note that both these germs and products can pose risks to consumers (Orange County Register, 7/16/97).

Both the FDA and the USDA possess the authority to inspect, apply grades and standards, and establish rules related to labeling. In previous years, food manufacturers were reluctant to include nutrition labels on products due to concerns about the effort, time, and difficulty involved. However, their true motive was to keep consumers uninformed about substitutes and contents in the foods.

The introduction of labeling resulted in a rise in low fat and low sodium food options. Consequently, due to the Nutrition and Labeling Act of 1990, which standardized food labels with ingredients, descriptions, and nutrient contents, research conducted by the USDA and the FDA has demonstrated an increased awareness among Americans regarding food contents and ingredients for the betterment of their health. Additionally, the FDA holds jurisdiction over the EPA in assessing the safety of pesticide products and setting tolerance levels for pesticide residues in foods. The FDA also establishes guidelines concerning bottled water intended for human consumption and sold across state lines. In August of 1996, the President signed the Food Quality Protection Act of 1996, which regulated pesticides by both the FDA and EPA to establish important public health protection measures, particularly for children.

The EPA and USDA collaborate to protect crops with sprays to prevent diseases and death. In 1994, the EPA proposed a ban on certain herbicides' aerial spraying due to potential damage to crops at Shoreliani's organic vegetable farm and their possible risks to humans. The USDA recommended halting aerial applications of these herbicides until the investigation into the Shoreliani incident was completed. The EPA has currently closed down the farm to conduct tests and identify potential dangers to plants (Times-Argus 7/20/97). Additionally, the CDC occasionally partners with the EPA to study environmental health issues, as many diseases can originate from the environment, water, and pesticides. The CDC assists in leading and enforcing nationwide programs for preventing and controlling diseases transmitted by host organisms.