Food Safety And Genetically Engineered Foods

929 Words Jul 29th, 2016 4 Pages
The reading that stood out to me so far was Paarlberg’s article “Food Safety and genetically Engineered Foods.” It made me think more critically about food safety in the united states and GMOs and expanded on the politics behind many of our policies. The majority of the article focuses on the infrastructure behind our food safety and food regulations. Food is safer today than ever before due to better sanitation, increased awareness about contamination in both the public and private sector, and government regulations. At the federal level, the Food and Drug Administration (FDA) and the Food Safety and inspection Service (FSIS) are responsible for food safety. The FSIS inspects meant and poultry while the FDA inspects everything else. This division of labor is useful because one organization could not handle inspecting the copious amount of food grown in the US. However, the lack of communication between the two organizations led to the formation of a Food Outbreak Response Coordinating Group in 1998.
Despite the efforts of government agencies, food suppliers and average citizens, outbreaks still occur. The most common pathogens are Salmonella, Listeria and toxoplasma. Outbreaks evoke swift response from the government, recalls of hundreds of pounds of food, consumer panic and revenue loss. 1998’s Food Modernization Act gave the FDA “new responsibilities to inspect food-processing plants and farms for prevention purposes, rather than just tracing contamination after it…
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