Salmonella Decline May Be Short-Lived If Meat Safety Rollback Continues, Says CSPI
Statement Of CSPI Food Safety Director Caroline Smith DeWaal
Declines in illness rates for two food-borne hazards, Salmonellaand Campylobacter, is certainly good news for American consumers. It shows that the recent advances were resulting in cleaner, safer meat and fewer illnesses.
But even as bioterrorism concerns were at their height, last December a federal appeals court struck down crucial provisions of the U.S. Department of Agriculture’s meat-safety regulations inSupreme Beef Processors v. USDA. That decision could reverse years of progress that have reduced the risk of food poisoning.
Illness rates could go right back up as the Bush Administration stops enforcing USDA’s limits on Salmonella in meat and poultry. This rollback must be reversed or consumers will face greater food-safety risks in the future than they do today.
Contact Jeff Cronin (jcronin[at]cspinet.org) or Ariana Stone (astone[at]cspinet.org).