Dive Brief:
- In a discussion at the International Association for Food Protection annual meeting, two food experts took either a "yes" or "no" stance regarding a food safety topic without consideration for their personal or organization's views.
- Sentiments expressed during the debate included, "Routine epidemiological work still has an important role to play in this modern age of whole-genome sequencing, sustainability practices in the food industry aren’t hampering safety procedures, and the jury is still out on whether reducing sodium in processed foods is a food safety risk."
- A recent report from reinsurance company Swiss Re found that the number and costs of U.S. food recalls are nearly twice as high as they were in 2002. However, data from the CDC reported by Food Safety News found that, "From 2009 to 2012, the number of outbreaks states reported to CDC decreased by about 30 percent compared to the six previous years."
Dive Insight:
Jennifer McEntire, the vice president of science operations at the Grocery Manufacturers Association, said earlier this year that the food supply is actually safer than ever before, despite several high profile recalls, such as Blue Bell, Kraft's macaroni and cheese, and the recent frozen chicken recalls.
"I think it's unfortunate if people perceive that the food supply is less safe because there are recalls," she said.
Food safety is now a more serious matter when it comes to litigation and criminal charges as well, as the U.S. Department of Justice recently announced that it would implement harsher civil and criminal punishments for executives who do not put food safety first and who release products that are contaminated and harm consumers. This includes a recent announcement that former owner of Peanut Corporation of America Stewart Parnell could receive a life sentence after his conviction last year for knowingly shipping salmonella-contaminated peanut butter.