1. Review of the Federal Food Safety System
Testimony of J. Patrick Boyle
President and CEO
American Meat Institute
Before the
House Committee on Agriculture, Subcommittee on Livestock, Dairy and Poultry
April 23, 2009

2. Percentage of Illnesses by Foodborne Pathogens
66.6% - Norwalk-like Viruses
14.2% - Campylobacter spp.
9.7% - Salmonella
0.5% - E. coli O157:H7
0.3% - E. coli, non-O157:H7 STEC
0.0% - Listeria monocytogenes 1
Mead et al. (1999)

3. Deaths for 10 Leading Causes of Death, All Ages, 2006
Source: National Vital Statistics Reports, Vol. 56, No. 16, June 11, 2008
Total Deaths: 2,425,901
Total Other: 576,491 of which estimate 5,000 are caused by Foodborne Illness 2

4. A Comparison of Resources for Food Oversight Agencies
Food Safety and Inspection Service
Food and Drug Administration (Foods Only)
Funding (FY09)
$1.11 billion
$649 million
Staff (est. field only)
8,000
1,900
Domestic Facilities
6,300 slaughter and/or processing establishments
136,000 facilities 3

5. Robust FSIS Import Inspection
33 foreign countries equivalent
Annual foreign audits
75 import inspectors at 150 official import establishments
Routine product inspection and analysis 4

6. Strong Preventative Measures
Mandatory Hazard Analysis Critical Control Points Programs
Hazard analysis
Critical Control Points
Critical limits
Monitoring
Corrective actions
Recordkeeping
Verification 5

7. FSIS Assures Processes Are Validated
In-depth Food Safety Audits
Environmental sanitation monitoring
Extensive product sampling 6

8. FSIS Microbiological Tests
Salmonella
Raw Products
41,805
RTE Products
11,651
E. coli O157:H7
Ground Beef
11,607
Beef Products
2,836
Listeria
All Products
12,665
Total Micro Tests:
80,564 7

9. FSIS Continuously Monitors Plant Sanitation
SSOP Programs
Immediate corrective action 8

10. Prevalence of E. coli O157:H7 in Ground Beef*
45% Reduction
Percent Positives
Lets look at what impact the regulatory and industry efforts have had on a more direct measure, I.e. the prevalence of E. coliO157 in finished raw ground beef products as measured routinely by FSIS since Must describe the changes made in the program over the years:
1998 – increased sampling size from 25 g to 325 g
1999 – implemented a new analytical method
2002 – Implemented FSIS Notice in December requiring HACCP plan reassessment
Why has this reduction occurred in 2003? Will it be sustainable over time?
We are hopeful the answer to the second question is yes, these numbers are sustainable over time, but only time and data will be able to answer that question. We have some thories on why the dramatic decline in prevalence has occurred, but these remain yet unproven. However, we strongly believe that the cooperative efforts of FSIS and industry to reassess HACCP plans and to implement more aggressive intervention programs and to institute 100% pre-grind sampling programs for E. coli O157 has had an impact. 9

11. Prevalence of Listeria monocytogenes in RTE Meat and Poultry Products*
Percent Positives
74% Reduction
*FSIS results of ready-to-eat products analyzed for Listeria monocytogenes 10

12. Incidence of Foodborne Illness 2000-2007: E. coli O157*
40% Reduction
Incidence per 100,000 Population
*Preliminary FoodNet Data on the Incidence of Infection with Pathogens Transmitted Commonly Through Food states, 2007 11

13. Incidence of Foodborne Illness 2000-2007: Listeria*
10% Reduction
Incidence per 100,000 Population
*Preliminary FoodNet Data on the Incidence of Infection with Pathogens Transmitted Commonly Through Food states, 2007 12

14. Prevalence of Salmonella in Chickens*
58% Reduction
*FSIS results of broilers analyzed for Salmonella 13

15. Prevalence of Salmonella in Pork*
68% Reduction
*FSIS results of market hogs analyzed for Salmonella 14

16. Prevalence of Salmonella in Ground Beef*
64% Reduction
*FSIS results of ground beef analyzed for Salmonella 15

17. Incidence of Foodborne Illness 2000-2007: Salmonella*
5% Increase
Incidence per 100,000 Population
*Preliminary FoodNet Data on the Incidence of Infection with Pathogens Transmitted Commonly Through Food states, 2007 16

18. Will More Enforcement Authority Spur Improvement?
FSIS can detain and seize products
FSIS can condemn products
FSIS can shut down plant
FSIS can withdraw inspection
FSIS can criminally prosecute management 17

19. Review of the Federal Food Safety System
Testimony of J. Patrick Boyle
President and CEO
American Meat Institute
Before the
House Committee on Agriculture, Subcommittee on Livestock, Dairy and Poultry
April 23, 2009