What the Topps Recall Says About Food Safety

In late September, Topps Meat Company recalled 21.7 million pounds of ground beef for possible contamination with E. coli O157:H7, which can leave consumers with bloody diarrhea and, in the worse cases, kidney failure and death. The recall put Topps out of business, but the problem goes beyond a single company. In todayâs New York Times, Christopher Drew and Andrew Martin report that safety problems existed at Topps for months prior to the recall, but federal inspectors failed to cite the company for anything besides cleanliness problems (which the USDA described as routine).

The specific problems at the Topps facility included an inadequate frequency of microbial testing, inadequate testing of raw beef from suppliers, and mixing of tested and untested meat in mixing machines. Once E. coli contamination was found in Topps products, the companyâs mixing of batches and poor recordkeeping made it hard to determine which products might be affected, and so the USDA urged the company to recall a full yearâs worth of products (which it did).

All of the Topps problems happened under the noses of USDA inspectors. Drew and Martin explore what this says about meat safety in general:

Five years ago, the government demanded more stringent safeguards against contamination because of a deadly form of the germ E. coli. But federal regulators now acknowledge that the controls are not working in some meat plants. They are trying to figure out what went wrong and how to overcome the dangers. ...

The Topps case is the most serious of 16 recalls this year involving E. coli contamination of beef. That is a sharp increase from 2005 and 2006, and the resurgence of the pathogen raises questions about whether the Agriculture Department has given the meat industry too much leeway to police itself.

âWeâre beginning to feel that the 2002 guidelines have not been enacted to the maximum,â Dr. Richard A. Raymond, the Agriculture Departmentâs under secretary for food safety, said in an interview in Washington.

While noting that the amount of harmful E. coli in beef may be increasing as part of a natural cycle or for other reasons outside the control of the meat industry, Dr. Raymond said that âsome of the plants that may have had less-than-stellar systems in place are getting caught.â ...

Consumer groups and other critics say it is startling that the agency does not have a better handle on the problems, which they see as emblematic of a cozy relationship between the Agriculture Department and the meat industry. Representative Rosa L. DeLauro, Democrat of Connecticut, said the Agriculture Departmentâs approach to enforcement was âhaphazard, catch as catch can.â She added, âThey just lay it out and make recommendationsâ that are âsummarily ignored.â

And this is from an agency thatâs relatively well-positioned to catch food safety problems â something former FDA deputy commissioner for policy Mike Taylor explained in a food safety presentation last month (see Kristen Perosinoâs post for more). Meat-processing facilities get daily visits from USDA inspectors â although, as a recent Chicago Tribune article noted, unfilled vacancies at the agency mean that inspectors have to cover more facilities and spend less time at each one. The USDA gets a large share of food-safety dollars; FDA, on the other hand, is responsible for 80% of our nationâs food but gets roughly one-third the food-safety budget. Both agencies need the funding and leadership that will allow them to keep our food safe. Itâs an investment thatâs worth it.


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This is what happens when we let companies decide when to recall:


ConAgra refused to recall their Banquet Pot Pies although health experts had tied the pies to a salmonella outbreak and stores were refusing to sell them. ConAgra's suggestion? Just tell consumers to cook the pies longer. (which, by the way, was the original headline of this front page article in the Oregonian)

Eventually ConAgra did issue a recall - on the same day this article was issued if I recall correctly. Of course, who knows how many people got sick (or will get sick) from having bought the tainted pies before they finally caved in to public pressure . But I'm sure if you keep the pies in your microwave long enough for them to explode, you'll be fine... right?

In Summary... One should Try to Plant, Nuture Grow AND Cook One's Own Food whenever possible.

By blogderrick (not verified) on 24 Oct 2007 #permalink

Ping blogderrick: Right on, dude! ;-) My wife and I live in Detroit on a tiny building lot and still manage to grow and preserve nearly all of our own veggies. And, we are able to do it organically with precious few outside additions. If I could compost the manure from the two mammals living here, I think we could skip the outside inputs altogether.

lol- Aint that the truth!
I've got 3 ammals living with me Mnuring all the day thru...

Maybe I could capture their Off Gases and Heat my home this winter???

Turning 'GREEN' as the thought of all the green we could save