Food Safety Past, Present, and Predictions

Cover......Page 1
FOOD SAFETYPast, Present, andPredictions......Page 2
Copyright......Page 3
Dedication......Page 4
Author biography......Page 6
Foreword 1......Page 7
Foreword 2......Page 10
Preface......Page 12
Acknowledgments......Page 16
Chapter 1 - 2018: past and present collide......Page 18
 References......Page 25
 Early concerns in Europe......Page 28
 Start of regulations in the United States......Page 29
 Enter The Jungle......Page 31
 Late 20th century......Page 35
 References......Page 39
Chapter 3 - 1993: the “9/11” of the food industry......Page 41
 Riley Detwiler: Loss and Legacy......Page 48
 Media coverage......Page 50
 References......Page 54
Chapter 4 - Changes brought about after the 1993 outbreak......Page 56
 The USDA postcard......Page 57
 The “safe handling” label......Page 59
 Positive, systemic changes, but challenges ahead......Page 65
 References......Page 70
 Peanut Corporation of America: Salmonella......Page 72
  The growing investigation......Page 74
  The fall of the peanut king......Page 75
  An eyewitness in the Plainview peanut plant......Page 76
  From eyewitness to whistle-blower......Page 78
  The impact of the whistle-blower......Page 79
  Witness to the courtroom proceedings......Page 80
  The sentencing hearing......Page 82
 Blue Bell Creameries: Listeria monocytogenes......Page 86
 Chipotle Mexican grill: multiple outbreaks......Page 90
  Simi Valley, CA......Page 91
  Beyond Norovirus in California......Page 96
  Jimmy John’s: Salmonella and E. coli......Page 99
   Bagged salads: 2016......Page 100
   Romaine lettuce: 2017 and into early 2018......Page 101
   Romaine lettuce: late 2018......Page 103
  Leafy greens: aftermath?......Page 104
 References......Page 106
 Too many agencies......Page 111
 The Proposed Safe Food Act......Page 115
 Increasing the FDA’s regulatory authority......Page 118
 FDA standards programs......Page 119
 Legal authority......Page 120
 Economic impacts......Page 124
 Economic impacts on industry......Page 128
 The costs of recalls......Page 132
 References......Page 135
 New post-9/11 realities......Page 139
 Growing concerns behind new legislation......Page 141
 “It was pretty dramatic”......Page 147
 The FDA Food Safety Modernization Act......Page 149
  FSMA rules redefining terms and exemptions......Page 150
  Publishing final FSMA rules......Page 153
   Rule #3: standards for produce safety......Page 154
   Rule #4: Foreign Supplier Verification Program......Page 155
   Rule #6: Sanitary transport of human and animal food......Page 156
   Rule #7: Intentional adulteration......Page 158
  Beyond FDA publishing of FSMA rules......Page 160
 References......Page 161
 Integrated food safety system......Page 164
 Early efforts......Page 168
 The states’ ability to implement federal food policies......Page 169
  State's capacity for regulating food safety......Page 170
 FDA food code adoption......Page 172
  States’ capacity for regulating food safety......Page 175
   Characteristics of states with ideal food regulatory structures......Page 179
   Characteristics of states with ideal food policies......Page 181
   Characteristics of states with ideal funding and resources for food safety programs......Page 184
   Characteristics of states with ideal certifications and universal standards......Page 186
   Characteristics of states with ideal food safety program staffing and training......Page 187
 References......Page 190
 From “poke and sniff” to artificial intelligence (AI)......Page 192
 New technologies......Page 195
 From bar codes to Blockchain......Page 202
 Beyond data and technology......Page 209
 The outlook for a “food safety culture” of the future......Page 211
 Future case studies......Page 214
 References......Page 215
 The First Industrial Revolution......Page 217
 Keywords......Page 0
 The Second Industrial Revolution......Page 218
 The Third Industrial Revolution......Page 219
 The Fourth Industrial Revolution......Page 222
  Climate change......Page 225
  Changes in farming......Page 230
  Changes in protein production......Page 234
  Changes in food retail......Page 236
 Farmers’ markets/CSAs/on-farm markets......Page 237
 Cottage foods......Page 238
  Changes in food delivery......Page 239
  Changes in food production technology use......Page 240
  Change in how consumers align food with values......Page 241
  Change in how media covers outbreaks......Page 243
  Changes in consumer advocacy......Page 248
 References......Page 251
Interviewee biographies......Page 254
Index......Page 262
Back Cover......Page 277