Regulating Food Safety - Essay Example

But are the current regulations working Do the current laws give the consumer the level of protection necessary to guarantee safety This paper will examine several examples of potential problems in our food supply. It will explain the problem, the government's position, and the level of success that the regulations have in controlling contamination in the human food chain. The difficulty for government to assure food safety through regulation is exemplified in the case of Bovine Spongiform Encephalopathy (BSE).

BSE, also known as Mad Cow Disease, has taken lives, instilled panic in the public, and destroyed the beef market for producers. Cattle are grazing animals that do not naturally eat meat. Most experts agree that BSE was most likely spread by cattle eating feed that contained Meat-and-Bone Meal (MBM). The government has since banned the feeding of MBM to beef cattle in a strategy known as point of entry control. Government regulation, in regards to food, has proven to be most successful by monitoring those points in the food chain where contamination may occur.

In the example of BSE, the incubation period in cattle is 4 to 6 years and an infected animal would show no signs of the disease when slaughtered. Likewise, testing all the beef to assure safety would increase the cost and may not prove efficient. However, controlling the most likely entry point of the disease can greatly reduce the likelihood of an outbreak. This action taken in conjunction with spot testing of cattle in the feed lots can be an effective course of action.With an isolated disease and a single point of entry for contamination, this approach works well.

However, let us consider other contaminants that may be more pervasive and more difficult to control. Two such biological agents are e-coli and salmonella. These are common food contaminants that routinely show up in chicken and ground meat. Points of entry are far too numerous to control to assure safety. Routine testing at the production facilities can help reduce the danger, but not eliminate it below the desired threshold. Proper cooking eliminates the danger and it is left to the public to take responsibility for adequate preparation.

However, what control does the consumer have over the proper handling and preparation of food served in a restaurantGovernment regulations are very thorough in their requirements for public food safety in the restaurant business. Recent regulations enacted into law as of Jan 1, 2006 mandate strict health inspections of restaurants and caterers. The laws outline the requirements for maintaining temperature control and proper handling of raw food. Cleanliness and hygiene are stressed, as is proper labelling of foods and ingredients.

The government enforces the regulation by routine inspections of public restaurants. Though these regulations can not prevent outbreaks of food poisoning, they can help reduce the frequency and severity of them. The restaurant management and employees are, in the end, responsible for the safe handling of food. The proper training of food service workers could probably do more to eliminate food poisoning than any other step the government could take.Another area that consumers put themselves at risk is in the area of allergies and intolerance.

Allergies to wheat, eggs, nuts, and almost anything else can be fatal to some consumers. Others face mild to severe reactions. Consumers are only able to evaluate the contents of the product