Featured News - June
On-going foodborne illness outbreaks and recalls of concern:
Listeria monocytogenes and E. coli O157:H7 are dangerous foodborne pathogens.
Freezing does not kill these pathogens – only cooking to a high heat does!
Featured News - Feb
The Safe Food Coalition (SF C) issued a press release about President Trump's Executive Order -- announced January 30th -- on "Reducing Regulation and Controlling Regulatory Costs."
This new order will greatly impact on food safety in America.
Featured News - Dec
CFI works to protect Americans from foodborne disease. We focus on policy changes related to domestic and imported food production, inspection, testing, transportation and labeling.
Featured News - Oct
Featured News - Sept
As of March 2016, catfish products – both domestic and imported – are being inspected by the U.S. Department of Agriculture (USDA) instead of the Food and Drug Administration’s (FDA) Seafood HACCP program.
Read CFI’s July Newsletter about the controversy and the reasons for the switch.
Safe Food Coalition (SFC) petitions USDA to revise the 1994 safe handling instructions label for meat and poultry products!
The SFC wants a revision of the mandatory SHI label. “The current label does not provide an end-point cooking temperature, yet cooking to the appropriate level is the only step that consumers can take to kill deadly pathogens,” says CFI’s Executive Director, Patricia Buck.
Mechanically tenderized beef labels are here!
It’s been 7 years in coming, but as of May 17th, mechanically tenderized beef will carry a label. This label is important to consumers because after tenderization (whether using an industrial machine or a smaller at-home device) the steak or roast must be cooked to a high enough temperature to kill internal bacteria. Read CFI’s April Newsletter here
New USDA standards and action levels proposed for hazardous chemicals in meat and poultry products
Washington, D.C., March 30, 2016: Today, the Safe Food Coalition (SFC), a Washington D.C. food safety advocacy group, submitted comments to USDA’s Food Safety Inspection Services, about FSIS’ proposal to set de minimis standards for heavy metals, dioxins, pesticides and other chemicals in USDA-inspected meat and poultry products. Read the SFC comments here.
New USDA Salmonella & Campylobacter Standards Finalized for Poultry
Washington, D.C., February 4, 2016: Today, the United States Department of Agriculture announced their new standards for Salmonella and Campylobacter in poultry. The new policy is designed to provide better consumer protection from these deadly pathogens, but without mandatory recall authority or the addition of antibiotic resistant Salmonella strains as adulterants in meat/poultry products, it will be difficult to sustain reductions in these foodborne illnesses. Read Safe Food Coalition press release here.
Celebrating Nine Years!
CFI is now nine years old! During that time, we have been very active in securing stronger food protections for consumers. Many thanks to all who have supported our efforts!
Read a summary here.
Make a 2015 tax-deductible donation here.
Raising Awareness about Antibiotic Resistance
This week President Obama issued the proclamation – Get Smart about Antibiotics – to remind Americans about the serious threat posed by antibiotic resistant strains of common bacteria, including foodborne pathogens.
Both the U.S. and World Health Organization regard antibiotic resistance as one of the major public health issues for this century.
Read the President’s proclamation here.
Two important food safety events!
October, 2015. Learn more about the Food and Drug Administration’s new Preventive Controls for Human and Animal Food and the President’s Combating Antibiotic Resistant Bacteria’s (CARB) action plan!
FDA released its final rule: http://www.fda.gov/Food/GuidanceRegulation/FSMA/default.htm
CARB Advisory Council had its first meeting: http://www.hhs.gov/ash/carb/
Featured News - September 2015
Food Safety Awareness
CFI proudly supports September as National Food Safety Awareness Month. CFI leaders work to make your food safer by promoting science-driven, food safety policies and regulations.
CFI also encourages consumers, especially those in the vulnerable populations, to Be Food Safe / Be Food Smart by following CFI’s Six Safe Food Practices. Read CFI’s Food Safety and Vulnerable Populations here.
Featured News - August 2015
CDC's PulseNet Database
CFI joins other health and consumer groups supporting additional funding for CDC’s PulseNET database. PulseNET is an important tool used in identifying emerging foodborne pathogens and in detecting national foodborne illness outbreaks. Read the letters sent to the Chairs of the Senate and House Appropriations Subcommittees on Labor, HHS, Education and Related Agencies.
2015 IAFP Presentation
Dr. Tanya Roberts presented a poster at the 2015 International Association of Food Protection Conference. CFI's poster highlights economic incentives and improved surveillance as tools for improving the accountability and control of foodborne diseases.
Featured News - June 2015
Report on culture independent diagnostic testing
CFI's new report on culture independent diagnostic testing (CIDT), authored by Dr. Barbara Kowalcyk. CIDTs provide faster diagnosis for foodborne illness, but may impact on our nation's ability to detect foodborne illness outbreaks across the country and over time.
Featured News - May 2015
MTB will be labeled starting in 2016
CFI is very pleased with USDA's announcement on May 13, 2015, that mechanically tenderized beef (MTB) will be labeled starting in 2016. "Providing consumers with information about safe handling and preparation of MTB products will prevent foodborne illness," says Patricia Buck, CFI's Executive Director.
Featured News - April 2015
Focusing on Food Safety!
April 7th was the World Health Organization’s World Health Day. This year, WHO is focusing on food safety, which we all know is a very important public health issue. CFI applauds WHO for making food safety a priority!
Featured News - March 2015
Mechanically Tenderized Beef
March 4, 2015: Today, CFI and other members of the Safe Food Coalition sent a letter to Secretary Vilsack, US Department of Agriculture, applauding him for publicly announcing that USDA would seek an exemption from its uniform labeling regulation, thereby speeding up the implementation of this important food safety label. Currently, the rule is at the Office of Management and Budget, but it is hoped that it will be finalized soon.
Featured News - January 2015
Food Safety Education
January 23, 2015: Today, Food Safety News, an online food safety source for timely and in-depth reporting on food safety topics, published an article about the need to improve food safety education in community and school settings. CFI leadership, Patricia Buck and Lee Faulconbridge, presented on this topic at the National Food Safety Education Conference, held in Washington, D.C. in December 2014. Read article here
Featured News - December 2014
Mechanically Tenderized Beef
December 30, 2014: The Center for Foodborne Illness Research & Prevention calls for the Obama Administration to finalize rule on labeling of mechanically tenderized beef this year.
Featured Story - June
A Side of Foodborne Illness With That?
Common Food Safety Mistakes in Cookbooks
I love flipping through cookbooks to get ideas for dinner from the glossy pictures and the enticing descriptions of the meals I could create with the right ingredients in my pantry and fridge and a few more minutes in my day. But, as the communications director for the food safety non-profit, CFI, for the past three years, often times reading recipes makes me cringe because of all the food safety mistakes.
Featured Story - Sept
The Ick Factor When You Eat Out. See Something? Say Something.
My family had a wonderful vacation this month in Acadia National Park. We hiked along trails that abutted the ocean, biked the carriage roads, and took an awe-inspiring whale-watching trip. One afternoon, we stopped at the iconic Jordan Pond House, famous for popovers and lemonade. They serve the lemonade with the simple syrup on the side, so you can make it as sweet or as tart as you like. We had such a lovely time that we made reservations for dinner later in the week. We should have stopped at lunch.
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