The Owasso, Okla. based National Steak and Poultry voluntarily recalled 248,000 pounds of beef after the USDA linked it to an E. coli outbreak in six states that sickened 19 people. 

As with all food-borne illness outbreaks, the finger pointing will soon begin and it will likely be aimed at agriculture.  Perhaps the blame will rest on cow manure, or farming practices, or maybe even the processing company.

One headline consumers won’t see is “First recall in company’s 30-year history.”    Even if a reader manages to identify these words in any of the recently published news articles, the meaning will likely be overshadowed among frightening words and phrases such as “e-coli,” “outbreak,” “health risk is high,” and “the public deserves to know”.  Thirty years without any mistakes is pretty darn good.  But will pretty good be good enough for consumers to keep the company afloat after this E. coli recall?

When any kind of food-borne illness occurs, it is similar to yelling fire in a building.  Massive chaos among the media and the public spreads and results in demands and questions made on U.S. food safety standards, food production, and agriculture.  There is always room for improvement and if an oversight has been made it must be corrected. Still, there are things the public seems to forget when a food-borne illness occurs.  This is a gentle reminder. 

• The U.S. has the safest food supply in the world.  Period.  Authority to this fact can be provided, but it would be a mile high. Google it if you need confirmation.  One will not be in short supply of affirmations.  Nonetheless, no matter the precautions taken, no system is faultless.  This does not detract from the outstanding food safety standards of the United States.  The CDC is even trying to determine how to make other countries food safety standards on par with the U.S. 

Unfortunately, there will be times when illness and fatalities will occur due to food-borne illness.  But this is true in any industry.  However, pasteurization, proper canning, and irradiation of meat have greatly reduced the numbers over the last century.  Further improvements in food safety and technology will continue to decrease these numbers.

• Don’t be so quick to blame U.S. agriculture.  First, food-borne illness isn’t confined to animal products and by-products.  Food-borne illness can originate with water contaminated by human sewage (yes, not animal waste) or by food handlers failing to wash their hands.  This is especially true when it comes to the Shigella bacteria, hepatitis A virus, and Norwalk virus.  So, even vegans can become infected with food-borne illness.  

If it does turn out to be an agricultural issue, U.S. citizens are privileged to have the safest and most affordable food supply in the world.  U.S. citizens spend the least amount of disposable income on the safest food.  Additionally, the U.S. is the top exporter of agricultural products, supplying the world with most of its food.  The USDA FSIS is continually monitoring, educating, and developing new techniques to keep the U.S. food supply safe.  Visit the USDA FSIS Web site to learn more.

• Many food-borne illnesses occur due to the improper handling and preparation of food by consumers.  A visit to the CDC Web site, the USDA FSIS Web site, or the government’s new Food Safety Web site will provide instructions on food-borne illness prevention and proper food handling and preparation.