Regulation of Food Production and Decrease Contamination

1372 Words6 Pages
In America, there are many people who never think twice to question what they are eating. Most American’s simply assume, if it tastes good it must be good. This is unfortunately not the truth. In 2001, a young boy tragically passed away after ingesting meat that was contaminated with the Escherichia Coli bacteria (Metzger). Escherichia Coli is a bacterium that is normal inside of the intestines of most animals including humans, but when it is presented outside of the intestinal tract it can be fatal. E. Coli is spread when cattle are slaughtered and the E. Coli from the hides of the animals is getting transferred into the meat (Daluiso). This bacteria is clearly very harmful to the human body. After the death of this child, his grandma and mother tried very hard to get a law passed that would better regulate the production of food and decrease contamination (Metzger). Kevin’s law is:
To protect public health by clarifying the authority of the Secretary of Agriculture to prescribe performance standards for the reduction of pathogens in meat, meat products, poultry, and poultry products processed by establishments receiving inspection services and to enforce the Hazard Analysis and Critical Control Point (HACCP) System requirements, sanitation requirements, and the performance standards (H.R.3160 - Kevin's Law).
This law was never passed, even though they worked for years on it. The sad thing about all of this is the incidence of people dying from contaminated food is astronomical. The Center for Disease Control and Prevention estimates “1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases” every single year (Estimates of Foodborne Illness in the United States). The amount o...

... middle of paper ...

...gress.org/bill/hr3160-109/show>.
Lassiter, Sharlene W. “From Hoof to Hamburger: The Fiction of a Safe Meat Supply.” Willamette law review 33 01 Apr 1997: 411-971. College of Law, Willamette University. 22 Feb 2014.
Metzger, Sarah. "The Human Side of Safe Food." Livestrong. Livestrong Foundation, 16 Aug. 2013. Web. 21 Feb. 2014. .
Segelken, Roger H. "Simple change in cattle diets could cut E. coli infection." Cornell Chronicle . Ed. Susan Lang. N.p., 8 Sept. 1998. Web. 24 Feb. 2014.
Smith, David, Mark Blackford, Spring Younts, Rodney Moxley, and Jeff Gray. "Ecological Relationships between the Prevalence of Cattle Shedding Escherichia coli O157:H7 and Characteristics of the Cattle or Conditions of the Feedlot Pen." Journal of Food Protection 12 (2001): 1881-2110. Ingentaconnect. Web. 24 Feb. 2014.

More about Regulation of Food Production and Decrease Contamination

Open Document