Food should be a source of nourishment and joy. But lately, many Americans might feel their pantry is more of a health hazard than a cornucopia. From listeria in bagged salads and deli meat to salmonella in chicken, foodborne illnesses are hitting the headlines with alarming regularity. So, what’s behind the rise in food safety scares? Let’s dig in.
A History of Food Safety: From Scandal to Standards
America’s food safety regulations owe their existence to a scandal that shocked the nation over a century ago. In 1906, Upton Sinclair’s novel The Jungle revealed horrifying conditions in the meatpacking industry, from unsanitary factories to contaminated products. Public outrage spurred Congress to pass the Pure Food and Drug Act and the Meat Inspection Act, laying the foundation for the Food and Drug Administration (FDA).
Over time, these early laws were expanded to cover everything from proper labeling to safe handling practices. In 2011, the Food Safety Modernization Act (FSMA) brought the most significant updates in decades. The FSMA focused on preventing foodborne illnesses rather than just responding to outbreaks. It gave the FDA more power to enforce standards and require food producers to implement safety plans.
A System Under Pressure
Despite these advances, the food safety system is showing its age. Oversight is split between the FDA and the USDA, which oversee different parts of the food supply. The FDA handles most foods, including produce, dairy, and packaged goods, while the USDA is responsible for meat, poultry, and eggs. This division can lead to confusion and gaps in oversight.
To make matters worse, both agencies are underfunded and understaffed. The FDA, for example, is tasked with monitoring a globalized food supply but lacks the resources to inspect even a fraction of it regularly. Meanwhile, the USDA has shifted some inspection responsibilities to food producers, relying on them to self-regulate—a system far from foolproof.
Why Food Safety Issues Are Increasing
Several factors are contributing to the rise in foodborne illnesses and recalls:
Pandemic Disruptions: During the COVID-19 pandemic, inspections slowed as agencies dealt with staffing shortages and travel restrictions. This created backlogs and opportunities for safety lapses.
Industry Consolidation: A few large companies now dominate the food industry, which means contamination in one facility can have far-reaching effects nationwide.
Climate Change: Rising temperatures and extreme weather events increase the risk of contamination. Flooding, for example, can spread pathogens from animal waste into crops.
Imported Foods: The safety challenge grows as we rely more on imported food. The FDA inspects less than 2% of imported foods, leaving many products unchecked.
Deregulation: Policies implemented during Trump’s first term shifted oversight responsibilities from federal agencies to producers, weakening enforcement and making the system more vulnerable to lapses.
The Potential Impact of Leadership Changes on Food Safety
Upcoming changes at the FDA have the potential to affect food safety and public health regulation significantly, including an agenda that aims to reduce the FDA’s authority and transfer more oversight to the food industry. Food safety experts and scientists warn that this could weaken safety standards and increase risks. With the FDA already facing resource challenges, such changes could leave consumers more vulnerable to foodborne illnesses and product recalls.
Tips for Navigating America’s Food Safety Landscape
While waiting for systemic improvements, there are steps you can take to minimize your risk:
Stay Updated: Regularly check the FDA’s recalls page and the USDA’s Food Safety and Inspection Service alerts for news about contaminated products.
Washington State Public Health Email Safety Recalls & Alerts: Tracks foodborne illness outbreaks and provides alerts. Sign up here.
FDA Email Alerts: Sign up for email alerts about food safety and recalls.
FoodKeeper App: Created by USDA, this app helps you store and use food safely, reducing waste and risk.
Handle Food Safely: Wash your hands, cutting boards, and utensils thoroughly after handling raw meat to avoid cross-contamination. Cook meat to safe internal temperatures (e.g., 165°F for chicken, 160°F for ground beef).
Be Selective: Avoid pre-washed or bagged produce, often linked to listeria outbreaks. Opt for whole fruits and vegetables and wash them yourself.
Refrigerate Promptly: Keep your fridge below 40°F and refrigerate perishable items immediately. Don’t leave food sitting out for more than two hours.
Report Problems: If you suspect a foodborne illness, report it to your local health department. Your report could help prevent others from getting sick.
Call your Representatives: Access to healthy food is a basic human need, and you have the right to demand a high standard of food safety at the local, state, and federal levels. Contact your elected officials and tell them how you feel. After all, they work for you!
Fixing America’s food safety system isn’t impossible. More funding, better oversight, and robust policies could make a huge difference. But until that day comes, education and awareness are our best defense against foodborne illnesses. Whether it’s checking recall lists or making sure your chicken isn't pink in the middle, small actions can drastically minimize your risk.
Together, We Can Build a Healthier Future for Music
Seattle’s musicians give so much to our community—now it’s our turn to give back. Your donation to SMASH provides local artists access to affordable healthcare, mental health resources, and vital support services, helping them thrive both on and off the stage. Together, we can ensure the music never stops.
When you make a tax-deductible gift to SMASH, you directly impact our capacity to serve current members, expand programs and services, and support even more musicians in our area.
CHOOSE YOUR DONATION TYPE: