Reducing Disease Due to Food: Agencies Meet Together But Will They Will Work Together?
Posted: under Current Affairs, Health, Medicine, and Healthcare.
Tags: CDC, FDA, food safety, Food Safety Working Group, foodborne disease, FSIS
Yesterday officials of three federal public health agencies that oversee the safety of food met in Washington to discuss better ways of reducing the risk of microbial diseases due to food contamination. They discussed promising ideas for gathering information, identifying organisms and sources of contamination, and monitoring food suppliers, processors and retailers.
The safety of the food supply has made front page news. This month, the FDA recalled thousands of food products made with vegetable protein contaminated with Salmonella, a cause of gastroenteritis. Food poisoning incidents in recent years have involved ground beef , spinach and many other foods .
In response, one year ago the president established the Food Safety Working group. Yesterday, officials from the participating agencies—FDA, CDC and the Department of Agriculture’s Food Safety and Inspection Service (FSIS)—discussed methods of identifying food contamination risks, measuring progress in risk reduction, and tracking the effectiveness of efforts to reduce foodborne illness.
Malcolm Bertoni, an assistant commissioner at the FDA, spoke about metrics for monitoring the progress of his agency’s work. The agency would track such data as the percent of food facility inspections occurring as frequently as required and obtaining requisite data, and the time taken to recall food from stores and determine the contaminating pathogens.
Carol Maczka of the FSIS described her agency’s work to track the number of occurrences of illness. FSIS would set goals such as achieving a 10% reduction in frequency of Salmonella-related illness by 2011. Christopher Braden, acting director of the CDC division handling foodborne disease, tied measures of his agency’s progress to its work in tracking outbreaks, such as the speed of identification of cases and obtaining the DNA profiles of the causative organisms.
It was evident at the meeting that officials of the three agencies are thinking hard and carefully about how to reduce the incidence of food contamination and food-related illness, and they are planning to measure the progress of the effort. But it also seemed that the work is still in the planning stages.
I came away from the meeting surprised that such tracking and assessment measures hadn’t been put in place years ago, and to be frank, I wasn’t convinced that real progress would result from the discussions.
The officials of each agency described their efforts to improve and expand their traditional roles in preventing foodborne disease: The FDA participants talked about inspecting food establishments, those from D of A discussed identifying contaminated foods, and the representatives of the CDC spoke about tracking the epidemiology of outbreaks. But I did not hear much talk at the meeting about intra-agency communication and coordination.
The meeting reminded me of the “stovepiping” problems that national security agencies have in communicating and coordinating their work of tracking terrorists and preventing attacks. Last Christmas, the sabotage attempt on an airplane raised concerns once again about their ability to communicate between the agencies and combine their information.
In preventing terrorist attacks and those of food pathogens, collecting information at each separate agency, even if it is done well, is not enough. There must be good communication among them, and someone must take charge of “connecting the dots” and coordinating the work. I wonder whether same sort of problems as have come up among national security agencies will plague the public health agencies’ efforts to reduce foodborne diseases.
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Mar 31 2010