Food Safety Act

(October 19, 2009) Nearly everyone with a chronic digestive disorder finds that eating can be a challenge. Those challenges differ from person to person, and there are a lot of opinions on what the best “diet” is. Everyone agrees though that healthful, nutritious food is essential. It also must be safe to eat. The fundamental safety of food is an issue we don’t always think about – until an outbreak of food poisoning hits the news, or our own table.

In the USA, the number one riskiest food linked to food borne-illness outbreaks is leafy greens (like lettuces, escarole, endive, spinach, cabbage, kale, arugula or chards), according to a report by the Center for Science in the Public Interest. Other healthy foods make the top ten risk list, including eggs, tuna, cheese, tomatoes, sprouts, and berries.

The Food and Drug Administration (FDA) is responsible for regulating U.S. food safety and protecting the public from contaminated foods. The current system, heavily reliant on industry self-regulation, just isn’t working well enough. Safety plans and inspections are lax or missing altogether. This needs to change.

What can you do?

Support the “Food Safety Enhancement Act.” The Act, introduced in the U.S. Congress in 2009, is intended to improve food safety. It passed the House of Representatives (HR 2749) and is now in the Senate. A summary of the provisions can be viewed on this Library of Congress web page.

If you’re from the U.S., you can help get this passed by contacting your Senators and telling them to support the Food Safety Enhancement Act. Go to www.congress.org and simply enter your zip code to “Find your lawmakers, tell them what you think.”