Food Borne Illnesses
FOOD BORNE ILLNESSES
“Hamburger Tainted with E. Coli”
“Lettuce, Apple Juice, Alfalfa Sprouts Cause E. Coli Outbreak”
“Salmonella Strikes at Church Dinner”
On the conservative side, CDC and others report an estimated 250 people die of E. Coli poisoning each year, while another 20,000 become ill. Other sources report as many as 7 million cases of food poisoning annually, of which 90,000 result in death.
Vegetables involved in about 15% of E. Coli outbreaks in the U.S. ...3 times more than several years ago!
Current Challenges for Food Processors
Outbreaks of food borne illness and death due to E. Coli, Salmonella, Cryptosporidium and Cyclospora
Costly recall of meat, fruits and vegetables
Increased media publicity causing heightened public concern
January 2000 requirement of all beef, pork and poultry plants to institute a new plan called Hazard Analysis and Critical Control Points (HACCP) Systems.
More effective training programs and training aids for food processing employees due to new government regulations and high turnover of personnel.
USDA intent to no longer authorize products for use in federally inspected Meat, Poultry, Rabbit and Egg Products processing facilities.
Challenges Represent New Profit Opportunities
These challenges for food processors represent a substantial sales and profit opportunity for those distributors who can provide products, systems and training programs to assist food processors in meeting the changing dynamics of their industry.
