Starting in the thirteenth century,  English bakers worked under laws that controlled the quality and price of bread. There followed a succession of laws that regulated food suppliers and brewers of early England. English colonists in America brought with them the expectation that their food sources would be regulated to assure quality.  But food safety laws in colonial America were spotty at best,  as all decisions about regulating food safety were left up to local governments. It was not until the Pure Food and Drug Act of 1906 that a serious attempt was made to control food safety at the federal level.  Since that time,  food safety regulation has been a cat-and-mouse game between a fast-growing food industry and government regulators. Although the vast majority of food producers are honest and concerned for the public health, making a profit is the chief aim of all of them. This has often led producers to cut corners by overlooking unsanitary processing methods or using lesser-quality foods. And even under strict government guidelines, it is impossible for inspectors to be everywhere in every food production plant to be sure the rules are followed.

To protect themselves,  today’s food consumers need to learn more about food safety topics.  Educated consumers can support funding for research about food hazards. They can demand better government regulation and increased funding for additional food inspectors. Food choices can be made for a diet that provides good nutrition and also considers food safety. It might mean opting for more expensive cuts of meat or choosing fresh produce instead of highly processed sources. Other steps for safer food include using a cooler bag to keep foods chilled on trips home from the grocery store,  washing produce well,  storing food properly according to recommendations for the particular food type,  always cooking meats to recommended temperatures,  and cleaning kitchen surfaces thoroughly.

Restaurants pose their own special problems for the consumer who is concerned with food safety. Restaurants are inspected by local health departments, and it is possible to check these records for violations.  Any evidence of unsanitary conditions should provide enough reason to choose another restaurant.  Hot foods served buffet-style should be hot, not lukewarm. If any food tastes or smells spoiled, it should not be eaten.

REVIEW
Foodborne illnesses continue to pose a serious threat to public health,  despite centuries of efforts to combat them.  Conversion from a farm-based economy in which most people grew their own food to our modern food production and delivery system has created new threats to the food supply. Among these are pesticide residues, antibiotic use in meat production, food additives in manufactured foods,  and newly emerging microorganisms.

Media coverage at the beginning of the twentieth century focused public attention on the safety of their food supply. The resulting outcry prompted the first major federal regulation of the food industry. Several government agencies now share responsibilities to protect the public from foodborne and waterborne illnesses.

Consumers also play an essential role in protecting themselves from possible contaminants in their foods.

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Terry L. Smith
TERRY L.  SMITH is a biostatistician and science writer who
lives in Lawrence, Kansas. She has an M.S. in biometry from the
University of Texas School of Public Health. Smith is the author of
numerous books and articles relating to human health, including
Asthma in Chelsea House’s Genes and Disease series.