[Congressional Record Volume 143, Number 129 (Wednesday, September 24, 1997)]
[Extensions of Remarks]
[Page E1839]
From the Congressional Record Online through the Government Publishing Office [www.gpo.gov]




                              FOOD SAFETY

                                 ______
                                 

                          HON. LEE H. HAMILTON

                               of indiana

                    in the house of representatives

                     Wednesday, September 24, 1997

  Mr. HAMILTON. Mr. Speaker, I would like to insert my Washington 
Report for Wednesday, September 24, 1997, into the Congressional 
Record.

              Is Your Supper Safe? U.S. Food Safety Policy

       Many Hoosiers have asked me if the food we eat is safe. 
     Recent news reports on tainted hamburger, contaminated fruits 
     and vegetables, and the impact of microbes on certain fish 
     have renewed concern about the safety of our food supply. 
     People are paying closer attention to food safety, and they 
     are demanding that government and industry deal with those 
     threats.
       We continue to have one of the safest food supplies in the 
     world. Publicity about contaminated food is one side-effect 
     of a safer food supply--scientists are better-equipped to 
     identify, trace, and warn consumers about possible risks. At 
     the same time, our enormous food production chain can spread 
     food-borne disease faster and farther than ever before. Food 
     is often processed in huge factories in one state and shipped 
     and eaten by individuals around the country, with plenty of 
     opportunities for mishandling along the way.
       Many of these food dangers are difficult to detect. E. 
     Coli, salmonella, and other threats continue despite stronger 
     meat inspection procedures. Vast amounts of imported foods 
     treated with pesticides are entering U.S. markets 
     uninspected. Several steps are needed to improve food safety.


                               EDUCATION

       We need better consumer education. The most important step 
     consumers can take is to prepare foods correctly. Fruits and 
     vegetables should be washed thoroughly. Ground beef should be 
     heated thoroughly to kill E. Coli and other bacteria. Poultry 
     and eggs should be cooked fully to avoid salmonella, and 
     surfaces that come into contact with raw poultry should be 
     immediately cleaned. In fact, the number one cause of 
     salmonella is preparing fruits and vegetables at home on 
     surfaces that have been in contact with raw poultry. USDA 
     offers free advice on safe food preparation on a toll-free 
     hotline (1-800/535-4555).


                            SAFER PESTICIDES

       We should make pesticides safer. Since World War II, 
     agrichemicals have been a key factor in U.S. agricultural 
     productivity--controlling weeds and insects, and boosting 
     crop yields. Yet by definition pesticides are toxic and can 
     pose health risks. The Environmental Protection Agency (EPA) 
     decides which pesticides can be used, but hundreds of 
     pesticides were approved long before we had the technology to 
     assess their risks. It is estimated that these older 
     pesticides constitute 90% of the dietary risk facing the 
     public. Last year Congress reformed pesticide laws to 
     encourage EPA to balance the risks and benefits of newer 
     pesticides. This change should accelerate approval of safer 
     pesticides to replace older ones.


                           BETTER INSPECTION

       Government food inspection, which is currently divided 
     between the Food and Drug Administration (FDA) and the U.S. 
     Department of Agriculture (USDA), can be improved. Questions 
     have been raised about illegal pesticides on the market, 
     enforcement against violators has not been strong enough, and 
     FDA tests less than 1% of food shipments. FDA inspections 
     should be strengthened.
       Meat and poultry sold in the United States must be 
     inspected by USDA. Meat inspection legislation, which dates 
     back to 1906, is far stricter than the FDA's rules for other 
     foods. Each and every slaughtered animal is inspected by a 
     federal inspector for visual contamination. If USDA has 
     reason to believe a food or processing plant is unsanitary, 
     it can suspend federal inspection--which amounts to shutting 
     the plant down. USDA has used this authority to encourage 
     companies to recall risky products and to insist on changes 
     in processing methods. USDA does not currently have the 
     authority to order a recall by itself.
       In 1996, USDA began a program to modernize its meat 
     inspection techniques. The old system, sometimes known as 
     ``poke and sniff'', relied largely on sight, smell, and 
     touch. While the system has worked reasonably well, it is not 
     so effective at detecting invisible pathogens such as E. 
     Coli. The new Hazard Analysis and Critical Control Point 
     (HACCP) system will use scientific testing at a series of key 
     points in meat processing. Inspectors will be better able to 
     locate problems before they contaminate large amounts of 
     food. The completed HACCP system should greatly increase our 
     ability to prevent food contamination.


                       Animal and Plant Research

       We should increase research on the causes and cures of food 
     contamination. Animals are natural carriers of bacteria, but 
     research indicates that certain feeds or antibiotics may 
     greatly reduce the amount of harmful bacteria that are 
     produced. New farming techniques and genetic research also 
     offer new ways to reduce the use of pesticides. Some 
     researchers, for example, have identified ``good'' bacteria 
     that kill E. Coli inside a living animal. Others have 
     developed crops with their own natural pesticides--reducing 
     chemical risk and the cost of production. Congress should 
     devote more attention to research aimed at preventing food-
     borne diseases.


                              Irradiation

       One technique gaining attention is food irradiation. Low 
     doses of gamma rays can kill pathogens and extend shelf-life 
     dramatically. The FDA has approved irradiation for pork, 
     poultry, and produce. A similar proposal for beef is pending. 
     Irradiation does not make food radioactive. It does not 
     change a product's appearance or taste. Many hospitals serve 
     irradiated foods, as do more than 40 countries. Irradiation 
     has been deemed safe by the American Medical Association, the 
     American Dietetic Association, and the World Health 
     Organization. Yet consumers are reluctant to buy irradiated 
     food, and food processors have not widely adopted 
     irradiation. Some consumer groups argue that irradiation is 
     more costly than improving production practices. Irradiation 
     can also kill ''good'' bacteria, which often help digestion 
     or fight other diseases. However, irradiation appears to be 
     an effective way to increase food safety. We should increase 
     research and consumer knowledge about this important 
     technique.


                               Conclusion

       Helping to ensure a safe and healthy food supply is one of 
     government's fundamental responsibilities. Current policies 
     have succeeded by providing a relatively safe food supply at 
     a reasonable cost. Proper food preparation is the most 
     important step, but consumers have a right to demand a more 
     modern system. With common sense and new technology, the 
     United States should continue to have one of the safest food 
     supplies in the world.

     

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