Food Safety: General Information


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Contaminated foods cause about 75 million illnesses and 5,000 deaths each year.  Until now, the focus for reducing that harm has been on slaughterhouses and processing plants.  However, many food-safety problems originate at the farm or feed lot, far from the processing plants that could worsen the problems and far from the consumers who become ill.  Food-safety controls applied at the farm could eliminate many hazards before they ever endanger consumers.

The Center for Science in the Public Interest (CSPI), a long-time advocate of safer, more nutritious food, will be hosting a one-day conference to examine some of the best models for reducing or eliminating food-safety hazards at the farm level. On-farm measures, supported by research in the United States and abroad, demonstrate that we could greatly improve the safety of our food by upgrading conditions on farms-through the adoption of new production practices or technologies.
The conference will bring together scientists, government and industry officials, and health advocates to discuss and debate on-farm ways to improve food safety: the problems and the solutions, the practices and the laws, and the benefits and costs of new approaches.
Where & When:

Thursday, October 2, 2003
National Press Club
529 14th Street, NW
Washington, DC

Topics Include:

The Impact of Animal Production Practices on Food Safety
Improving Food Safety in Fruit and Vegetable Production
On-farm Practices That Reduce Human Pathogens in Animals
Humane Treatment and Food Safety: Are Both Possible?
Reducing Pathogens in Cattle, Pigs, Poultry
Do Regulatory Agencies Need Greater Authority?
Lessons of Mad Cow Disease

Speakers Include:

Robert Buchanan
U.S. Food and Drug Administration
Caroline Smith DeWaal
Center for Science in the Public Interest
View Presentation: "Reducing Pathogens on the Farm: Will It Reduce Foodborne Illnesses?"
Katherine DiMatteo
Organic Trade Association
Kevin Elfering
Minnesota Department of Agriculture
Food Safety Systems and the Pork Industry
(1.8MB Adobe Acrobat File)
Carol Tucker Foreman
Consumer Federation of America
Dan Glickman
Former Secretary of Agriculture
Temple Grandin
Colorado State University
Doug Powell
University of Guelph
View Presentation: "Improving Food Safety in Fruit and Vegetable Production"
(Warning: 28MB Power Point Presentation File)
Jarle Reiersen
Chief Veterinary Office of Iceland
Michael Robach
Wayne Farms, LLC
View Presentation: "Pathogen Reduction Strategies in Broiler Production"
Rob Tauxe
U.S. Centers for Disease Control and Prevention
Gary Weber
National Cattlemen's Beef Association
David Wilson
Office of International Epizootics (OIE)
View Presentation: "Controlling human pathogens on the farm: a new focus of the OIE"
The Center for Science in the Public Interest, a nonprofit health-advocacy organization, has been promoting a safer, more-nutritious food supply since 1971. CSPI has supported increased federal food-safety budgets, a more streamlined regulatory system, and better practices at processing plants. CSPI is supported largely by the 900,000 subscribers to its Nutrition Action Healthletter, as well as by foundation grants.