In a summer full of headlines about corporate misdeeds and irresponsibility, ConAgra’s massive recall in July stands apart. The defective product wasn’t fiber optic cable, energy futures or some esoteric financial instrument. It was bad meat–almost 19 million pounds of beef potentially contaminated with E. coli O157:H7, enough to supply a tainted burger to at least one-fourth of the US population. Unlike other prominent scandals, this one does not seem to involve any falsification of records, shredding of crucial documents or deliberate violation of the law. And that makes it all the more disturbing. The Bush Administration and its Republican allies in Congress have allowed the meatpacking industry to gain control of the nation’s food safety system, much as the airline industry was given responsibility for airport security in the years leading up to the September 11 attacks. The deregulation of food safety makes about as much sense as the deregulation of air safety. Anyone who eats meat these days should be deeply concerned about what our meatpacking companies now have the freedom to sell.
At the heart of the food safety debate is the issue of microbial testing. Consumer advocates argue that the federal government should be testing meat for dangerous pathogens and imposing tough penalties on companies that repeatedly fail those tests. The meatpacking industry, which has been battling new food safety measures for almost a century, strongly disagrees. In 1985 a panel appointed by the National Academy of Sciences warned that the nation’s meat inspection system was obsolete. At the time USDA inspectors relied solely on visual and olfactory clues to detect tainted meat. After the Jack in the Box outbreak in 1993, the Clinton Administration announced that it would begin random testing for E. coli O157:H7 in ground beef. The meatpacking industry promptly sued the USDA in federal court to block such tests.
E. coli O157:H7, the pathogen involved in both the Jack in the Box outbreak and the recent ConAgra recall, can cause severe illness or death, especially among children, the elderly and people who are immuno-suppressed. The Centers for Disease Control and Prevention (CDC) estimate that about 73,000 Americans are sickened by E. coli O157:H7 every year. An additional 37,000 are sickened by other dangerous strains of E. coli also linked to ground beef. At a slaughterhouse these pathogens are spread when manure or stomach contents get splattered on the meat.
The USDA won the 1993 lawsuit, began random testing for E. coli O157:H7 and introduced a “science-based” inspection system in 1996 that requires various microbial tests by meatpacking companies and by the government. The new system, however, has been so weakened by industry opposition and legal challenges that it now may be less effective than the old one. Under the Hazard Analysis and Critical Control Points plans that now regulate production at meatpacking plants, many food safety tasks have been shifted from USDA inspectors to company employees.
In return for such concessions, the USDA gained the power to test for salmonella and to shut down plants that repeatedly failed those tests. Salmonella is spread primarily by fecal material, and its presence in ground beef suggests that other dangerous pathogens may be present as well. In November 1999, the USDA shut down a meatpacking plant for repeatedly failing salmonella tests. The Texas company operating the plant, Supreme Beef Processors, happened to be one of the leading suppliers of ground beef to the National School Lunch Program. With strong backing from the meatpacking industry, Supreme Beef sued the USDA, eventually won the lawsuit and succeeded this past December in overturning the USDA’s salmonella limits. About 1.4 million Americans are sickened by salmonella every year, and the CDC has linked a nasty, antibiotic-resistant strain of the bug to ground beef. Nevertheless, it is now perfectly legal to sell ground beef that is thoroughly contaminated with salmonella–and sell it with the USDA’s seal of approval.