Regulation is why food-borne illness isn't more common
By Zeynep Tufekci / The New York Times
“How could this happen?” is a natural question to ask after hearing that nine people are dead and dozens have fallen ill from eating deli meats tainted with listeria, a hardy, deadly bacterium that can survive refrigeration and freezing. The Centers for Disease Control and Prevention said that this is certainly an undercount.
But amid the tragedy, Americans should also pause to ask, “How does this not happen all the time?”
The sobering Department of Agriculture inspection reports from a Boar’s Head plant in Jarratt, Va., make it clear that the failures are inexcusable. There are repeated citations for noncompliance with crucial rules like avoiding dripping or standing water (which can facilitate listeria growth). But the same inspection reports should also remind us of the extensive efforts — comprehensive regulations and diligent inspectors — to ensure that such failures are scandals rather than everyday events.
The USDA inspectors duly noted that plastic or tarp was covering pipes; signs of a temporary fix to a leak. They noted small pieces of meat residue on food contact surfaces, even if those pieces were as small as one-fifth of an inch long. They noted pooled blood on the plant floor and rancid smells in coolers. They noted if any product was unlabeled. They noted “black moldlike substances” ranging from as small as a pinhead to the size of a quarter on walls. They noted when workers were on their phones while operating equipment. And so on.
https://www.heraldnet.com/opinion/tufekci-regulation-why-food-borne-illness-isnt-more-common/
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