View Post

Who is responsible?

In # 8: Food safety: who is responsible? by Qiyue1 Comment

          According to CDC survey, about 50 million people went to the hospital for foodborne illness. It means there are one-sixth people who had counted food safety issue. Do you feel shocked when you see the data? Maybe not because food safety issue already become a big concerned in the whole world. People start to put their doubt to the government and experts: if they can really control the food safety?          In the United Stated, the major food safety issue comes from the American diet. Raw salad is one of traditional food on the table. We all know raw food can are liable to infection because it is not heated, which can kill most bacteria. Other traditional food is meat. Steak is one of the most popular food in the United Stated, and most people will choose medium or medium raw when people cook it. Well done will be the safest way to cook it but I don’t think people like it. The two kinds of raw food are the most likely …

QiyueWho is responsible?
View Post

We are Both Responsible

In # 8: Food safety: who is responsible? by ShaneLeave a Comment

Having beef, pork, and chicken providers produce products that are completely micro biologically safe has been a topic that has. Recently been brought up.  Personally, I believe that it’s the producer’s job to defend consumers from buying products that obtain bacteria that us consumers are not able to kill through proper cooking methods such as Clostridium botulinum. It’s the consumers job to handle meat products with a safe manner and to cook these products adequately. Producers can only make products that are somewhat micro-biologically safe. For instance, if they made turkey with  no traces of salmonella, turkeys would be extremely expensive and would not be present in stores. This is due to the fact that making products like this would cost way too much money and time to make. This would then make these products too expensive for consumers resulting in producers not selling as much products. Not only would it be too expensive for consumers to purchase products like this, we as consumers have tools to kill these bacteria such as salmonella. Most homes that cook turkey or other …

ShaneWe are Both Responsible
View Post

All should be responsible for safety problems

In # 8: Food safety: who is responsible?, Assigned Posts by Chun1 Comment

Food safety problem has become one of the most concerning problems in daily life. Although many authorities put eyes on this field, there are still few incident breakout every year. The reports of food recall or new food microbiological problem  increase every year. So, who should be responsible for the food safety problems? This issue has been discussed for a long time. From where I stand, the first should be the government. They have the authority to set up rules and regulation to the industries. For example. The Food and Drug institution, they can make the strict regulation to make sure the food safety level. And they can do often and random spot check to different kind of  products provided by the industries, using this way to guarantee the quality of the goods. The government can also educate the food safety knowledge to the citizens and let them pay more attention on these kind of problems. The industries should also take the responsibility on the food safety problem. For instant, the milk powder incident happened in China several years ago. It …

ChunAll should be responsible for safety problems
View Post

Food Safety

In # 8: Food safety: who is responsible? by AndiLeave a Comment

Food Safety has become a more important issue in the United States in the last couple years. With all of the new ways people are eating, allergies, and disease that are out there that could be contaminating the food and getting people sick. You need to know that your food is being properly made and that there is no contamination.  With that being said not all of the responsibility is on the people that produce the food. When you buy a raw piece of meat at the store the people selling the meat expect you to cook the meat to the right temperature so that it is safe to eat. You can’t blame the producer if you are the one that didn’t’ cook it to the right temperature at home. This is why they have stuff on the package or in a recipe it tells you what the temperature should be at. I remember when I went to the Nebraska Agriculture Youth Institute and they had the Nebraska Pork Producers come and talk to us. They stressed that pork needed …

AndiFood Safety
View Post

Food Safety: Who’s to blame?

In # 8: Food safety: who is responsible?, Leftovers by Lucas1 Comment

When a restaurant is reported for a food poisoning outbreak, the restaurant is blamed for it.  They are responsible for buying and preparing safe food.  When a consumer buys food at a grocery store and gets food poisoning, the distributor or processor is blamed, not the consumer.  Shouldn’t it be that the consumer is just as responsible for cooking their food as the restaurant cooking the food it serves? This is the case that a defense provides when the food involved is meat or poultry.  So where does the producers responsibilities end and the consumers responsibilities begin? After a food poisoning outbreak involving red meat and poultry, there are a set of common causes that scientists investigate; if the food wasn’t cooked properly, if the food wasn’t refrigerated properly, if the food came in contact with someone who is ill, and cross-contamination.  The responsibility of assuring that all these possibilities don’t occur can be held by the processor or the consumer. First of all, I believe that the consumer should be held completely accountable for the proper cooking of the …

LucasFood Safety: Who’s to blame?
View Post

Want Safe Food? Consumers, Prepare Safe Food!

In # 8: Food safety: who is responsible? by JenniferLeave a Comment

A few summers ago when I moved to Texas to work for a turkey harvesting plant, I met a fellow intern who determined the doneness of his chicken by how white the exterior of the breast looked.  In that instance, it finally dawned on me that even though there are suggestions about how to cook meat and poultry, the average consumer doesn’t always follow those recommendations. With this example, if he got sick with any type of illness, I believe the blame should go to him.  Since there are guidelines for how to properly handle, store, and cook meat (and these are all easily found on the Internet), I honestly believe that when it comes to fresh meat and poultry, the only time the consumer isn’t at fault for their foodborne illness is when it comes to food prepared by a restaurant or deli.  If the consumer cooks their food to the proper temperature, which is 165°F for poultry, Campylobacter and Salmonella will both be destroyed.  Similarly, if the consumer is preparing ground beef, the meat should be cooked to …

JenniferWant Safe Food? Consumers, Prepare Safe Food!
View Post

Consumer also have responsible for cooking meats

In # 8: Food safety: who is responsible?, Assigned Posts by YijunLeave a Comment

Meat is most common food people eat everyday, so the safety for it is also important. The manufacturers have major responsible for meat products quality assurance. However, that doesn’t represent manufactures have all of the responsible. In my opinion, consumers should have product more thoroughly. Although the supplier will process the meat, pork, and chicken in the most safety way, the raw meat might unexpected thing happened when consumer store the food. Microorganism are living things they might get on the meat and start to eat it or stay on it. So consumer need to be more careful when they cooked food. After consumer buy the meat and bring it to home, normally they have three ways to process the meat. One is cook the meat immediately, or store the food in the refrigerator, or just put the meat in the room temperature. The first method to ensure the meat is safety to eat. Second one also be fine but it have some risks, which the meat might get some harmful microorganism in the refrigerator. The last way is most dangerous …

YijunConsumer also have responsible for cooking meats
View Post

Lawsuits, Victims, & Food Safety… What is at stake when consuming?

In # 8: Food safety: who is responsible? by KayleeLeave a Comment

Food poisoning outbreaks are significantly one of the more common illnesses that could potentially be deadly. The world faces food poisoning outbreaks on a day to day basis yet are preventable. A decent portion of the world has suffered from a foodborne illness and it is nowhere near something I personally would ever like to endure again in the future. I believe the consumer and company are both responsible but the company more so. A lot of companies argue that the victim is always to blame because he or she did not cook it correctly. In order to prevent a foodborne illness according to the CDC, “A consumer should cook to the right temperature, wash hands and surfaces frequently, refrigerate promptly, and don’t cross contaminate.” But I do believe there is a whole lot more to the story when it comes apparent that a foodborne illness has been present in such meat. Adulteration is a food product that fails to meet federal government or state standards and is illegal if a company does sell it. In addition, companies who sell …

KayleeLawsuits, Victims, & Food Safety… What is at stake when consuming?
View Post

To What Degree is Food Safe?

In # 8: Food safety: who is responsible? by PhillipLeave a Comment

When someone becomes ill from consuming a food product, the first inclination is to blame the person who actually produced the product. However, this idea of blaming the source is not always the most accurate. Once a product leaves the shelf, the work from the producer is basically done. It is up to the consumers to cook the meat to the proper temperature. There isn’t really anything that the producer can do to make sure that the food is 100% safe. To prevent any type of contamination, the consumer needs to pay close attention to their cooking surfaces and most importantly their cooking process. This is an essential process for anyone who prepares food whether it be for a family or for a busy restaurant dining room. Many restaurants will get complaints about food not being cooked to the customers liking. Sometimes they will say the food is overdone, but the overwhelming issue is with food being underdone or ill prepared. This issue of undercooked food seems to go unnoticed at restaurants all over the country. One of the biggest …

PhillipTo What Degree is Food Safe?
View Post

Consumers V.S Producers

In # 8: Food safety: who is responsible?, Leftovers by RebeccaLeave a Comment

Both producers and consumers should have fairly equal responsibility for food safety when it comes to preparing meat. Producers should be responsible to make sure their meat products are safe prior to placing them on the shelves for consumers to buy. If the producer makes certain that the equipment is clean, that the workers are doing everything they can to keep everything from being contaminated, and completes the proper testing prior so shipping off their product, the risk of a consumer getting ill from their food will significantly be reduced. But in my opinion besides keeping proper sanitation in the plants and following proper safety procedures and completing the necessary tests, the rest of the responsibility for keeping foods such and beef, pork, or chicken safe is given to the consumer upon purchase. Once the products are on the shelves, there are still many possible ways in which meat products can grow unwanted bacteria. But there are precautions that the consumer can and should take when they purchase meat products at the store. Meat needs to be kept at a …

RebeccaConsumers V.S Producers
View Post

Food Safety First

In # 8: Food safety: who is responsible? by NevadaLeave a Comment

Since 1862, the U.S. Department of Agriculture was founded to raise public awareness of adulterer food, develop standards of processing, and enforcing the Pure Food and Drugs Act. The government has been setting food safety standards, ensuring standards are met, and maintaining a strong enforcement programs. Although, each year, one in six Americans get sick from consuming contaminated food or beverages. Harmful substances, poisonous chemicals, pathogens, microbes, or other harmful substances are the root of foodborne diseases if they are presented in food. Who is responsible for these foodborne diseases that are found in food? Some point their fingers and the producers, manufactures, or preparers, while others point their fingers at the consumers. Producers and manufactures have strict guidelines that are set by the government that they must follow. These guidelines are set up to ensure that companies are producing microbiologically safe foods, but sometimes events happen that the food becomes unsafe for human consumption. This can be from the result of improper sanitization of machinery, mishandling of products, or cross-contamination. When events like these occur, the producers must take …

NevadaFood Safety First
View Post

Who is Responsible for Food Safety?

In # 8: Food safety: who is responsible? by AmberLeave a Comment

Nowadays, food safety becomes more and more serious and popular within the public in both national and international field. Since different people will have different immune response to microorganism such as prebiotic, probiotic, or bacterial, it is difficult for the food producers to adjust the microbial content with various of food. Foodborne illness become a big concern in every year in the U.S. and around the world. Especially, during spring and summer, large food poisoning outbreak take place in the urban environment causing large hospitalization and uncountable economic lost. Here is the question, who is responsible for food safety? Consumers or food companies? What cause this issue to happen over and over again? What can be done to prevent people from suffering food safety issues? In order to protect people from getting food poisons, both consumers and food producers should take their individual responsibilities. However, food companies should aware that they will have the essential duty to regulate and eliminate the foodborne pathogens from variety of foods, which can be enumerated as salmonella in poultry, E.coil O157:H7 in beef cattle, …

AmberWho is Responsible for Food Safety?
View Post

The Reality of Food Safety for Consumers

In # 8: Food safety: who is responsible? by CourtneyLeave a Comment

Most foods that consumers are able to purchase are safe for consumption, they just have to be stored properly in their household. One exception of this case is meats. Meats such as beef, chicken, as well as pork not only need to be stored properly for consumption, but also need to be cooked properly. If the consumer improperly cooks or stores meats, this gives rise to food illnesses, that can lead to health risks and in some cases, even death. Bacteria such as salmonella or E coli can remain in the food, which the consumer then consumes, causing them to get sick. Majority of food companies have labels on their products warning of the dangers of consuming undercooked or raw meat. If the food company is properly labeling their products, it is completely up to the consumer to take the necessary precautions in cooking these foods. When it comes to these types of food illnesses, consumers rarely want to take responsibility for their actions. In the modern world, sometimes people forget that there is still danger with certain foods that …

CourtneyThe Reality of Food Safety for Consumers
View Post

Stop Suing Food Companies

In # 8: Food safety: who is responsible? by LukeLeave a Comment

Most food that is sold to consumers is perfectly safe as long as it is stored properly but most meats are the exception to this. Chicken, pork, and even beef have been known to cause illness if not prepared or stored properly. This allows bacteria such as E. coli and salmonella to remain in the food and when these bacteria are consumed they cause diseases that are potentially deadly. Cooking the meat at high enough temperatures kills these harmful bacteria. The big problem is that it is up to the consumer to cook the meat and one of the universal truths is that people hate to be responsible for causing mistakes. So when they get sick from the food that they failed to cook properly they are upset and are looking for someone else to blame. They then try to sue the manufacturer for getting them sick even though it was their mistake and not the companies. While the company could possibly make sure there are not bacteria such as E. coli or salmonella in the food it would be …

LukeStop Suing Food Companies
View Post

As we are eating meat

In # 8: Food safety: who is responsible? by ZixiangLeave a Comment

Food quality and safety problems are the most fundamental and essential tasks that all of us are facing today, and they are always closely related to our health and daily lives as well. This is a globalized problem, which not only emerges in developing countries, but also is detected in those industrialized countries. In addition, food problems can occur in meat products, vegetables, ready-to-eat foods, and so on. Moreover, in most cases, those problems are caused by pathogenic microorganisms. From my point of view, the meat producers are doing their best to use suitable methods to prevent the contamination of their products. Some of them scald the carcasses and wash them in acid to prevent the growth of those pathogenic bacteria, and some use steam vacuums to suck away the microorganisms. In addition, those carcasses and meats are being tested by quality inspection departments before they are selling into the market, so there is less possibility that mistakes emerge in all of those two steps; therefore, as consumers are becoming sick as they are eating meat products, they should be responsible …

ZixiangAs we are eating meat
View Post

How safe can we really get?

In # 8: Food safety: who is responsible? by MadelineLeave a Comment

Food safety is obviously a big concern in the united states and around the world. There are a lot of people to feed and everyone has a different response to bacteria or other possible food contaminants. When people get food poising from restaurants I think the first person they blame is the chef or the staff. There are a lot of ways food can become contaminated in a restaurant other than incorrect preparation. A lot of people are involved in the making of one plate of food. It’s hard to say where the issue came about. The sauce could have been made the day before and the side dish made by another person while the meat was butchered by one guy and cooked by another. This topic makes me think of the movie Contagion. It is about an epidemic that starts to take over the whole word. It originated from an unsanitary kitchen in Thailand, I believe, and started to spread by the simplest form of contact: a handshake. While this is a seemingly rare case it can easily be prevented …

MadelineHow safe can we really get?
View Post

Food Safety

In # 8: Food safety: who is responsible? by IrwinLeave a Comment

When food is intended to be cooked by the consumer, the implication is that the producer will guarantee the safety and quality of the food produced when it is cooked properly, or according to the instruction. Of course, this would mean that the producer can guarantee that the food is microbiologically safe after it is cooked. For example, chicken that has reached an internal temperature of 148oF for three minutes will kill 99.999999% of salmonella. However, it should be noted that when the food is still raw, the bacteria will still be alive, and living bacteria can produce toxins that have adverse effects to the human body even when the food is cooked properly. This is why having the freeze by or sell by date label on the food is important to be remembered as freezing prevents this from happening. Thus, in most cases, the responsibility should fall on the consumers to read the label and cook and handle food properly to prevent food poisoning from occurring. This includes cooking to a desired temperature, not leaving meat out in the …

IrwinFood Safety
View Post

Whose Going to Take the Blame?

In # 8: Food safety: who is responsible?, Leftovers by NicoleLeave a Comment

There are many cases out there of food borne illness that happen all over the world. The big question that always follows an outbreak is “whose fault is it?” The consumer blame the companies and the companies blame the consumer. So whose fault really is it? From my perspective I believe that both can be at fault. Companies and restaurants can be at fault for having a food borne illness outbreak from their products by not properly processing or sanitizing. Companies and restaurants need to keep their equipment clean and sanitized for no cross contamination. Also they need to make sure that if their product is susceptible to certain microorganisms that a kill step in involved and working properly. This can be done by doing test on the product to see if they pass inspection. Another thing companies and restaurants can do is to inspect the ingredients that are coming into their facilities. Companies mostly should also label their products with guides to help their consumer with knowing the cooking temperatures for raw materials, so they get a better understanding …

NicoleWhose Going to Take the Blame?
View Post

Food Safety Between the Customer and Food Industry

In # 8: Food safety: who is responsible? by JennaLeave a Comment

The Jungle by Upton Sinclair shows how negligent procedures harm the food supply. The modern meat industry has improved the handling and processing of raw products since the early 1900s. However, while there has been massive strides in implementing safety precautions in the food industry, there continues to be outbreaks of foodborne illness. Food is handled by multiple sets of hands before it reaches the consumer. A company has to be aware of the condition of the food each step on its way to the plate. According the Food and Drug Administration website, “The responsibility of providing safe food to the consumer is shared by many people in every stage in the production of food, including consumers, themselves”. Both the food industry and the consumer share the responsibility of food safety. A food company needs to maintain sanitation when handling raw products. The industry needs to enforce sanitary conditions for the equipment, workers, transportation, ect. The company has a primary responsibility to preserve food. There are physical, biological, and chemical threats to the food supply. The industry needs to control …

JennaFood Safety Between the Customer and Food Industry
View Post

A Game of Clue: Food Safety Edition

In # 8: Food safety: who is responsible? by LaurenLeave a Comment

In any consumer-producer situation, whether it be meat, vegetables, fruit or starch, both parties are required to have a certain level of responsibility. This kind of question seems kind of redundant in a way, however it is important to address it. The blame for any food safety issue, and all responsibility in general is slightly dependent upon the cycle that the transfer of food follows. When the food is in the producer’s hands, it is obviously 100 percent their responsibility. They are required to ensure that the process that they follow is safe and I’d like to think that all meat manufacturers comply with those very measures. They need to make sure that when they are working with and producing meat, it needs to be done safely and following appropriate procedure in order to provide the safest food possible to consumers. However, there is only so much that a producer can do. Certain things are outside of their power.  They cannot be certain that there is not a harmful pathogen in the meat that they prepare and sell. On the other …

LaurenA Game of Clue: Food Safety Edition