|  |  | **Food Safety and Inspection    Service    United States Department of Agriculture    Washington, D.C. 20250-3700** |
|--|--|---------------------------------------------------------------------------------------------------------------------|

##### Consumer Education and Information

##### Vol. 4, No. 3/4, 1999

## The Food Safety Educator

### The President’s Food Safety Council: Envisioning Change

**U**nderstanding where we’ve been is animportant part of knowing where we are today-- and where we are going.

        Feature articles in this issue of *TheFood Safety Educator* provide a look back to food production at the turn of thecentury and a look forward to food safety systems of the future.

        The articles are drawn from testimonypresented before Congress in August 1999 by Catherine Woteki, Under Secretary for FoodSafety for the U.S. Department of Agriculture, and Jane Henney, Commissioner of the Foodand Drug Administration, on behalf of the President’s Council on Food Safety.

        Through their testimony, Woteki and Henneyoutlined the beginnings of our country’s food safety systems. They summarized whytoday’s food safety challenges are different than yesterday’s. And they laid outa framework for change and a vision for the future.

        That vision is being charted today by thePresident’s Council on Food Safety. 

        The Council was established in August 1998and directed to coordinate food safety in this country. 

        Federal agencies involved include the FoodSafety and Inspection Service, under the U.S. Department of Agriculture; the Food and DrugAdministration and the Centers for Disease Control and Prevention, under the Department ofHealth and Human Services; and the Environmental Protection Agency.

        For the first time, federal agencies withdifferent and overlapping areas of responsibility have been directed to:

> - Coordinate a strategic food safety plan for the country
- Develop coordinated food safety budgets
- Establish research priorities.

        To develop the strategic plan, food safetyofficials have worked together over the past 6 months delineating core goals--one of whichincludes education and training. 

        The Council will present the draft strategicplan during a public meeting in January 2000 and solicit public comment. The plan willthen be finalized and submitted in July 2000. 

        The articles in this issue provide manysnapshots of the nation’s food safety systems--their composite image is one ofchange. 

        Public comment on the President’sCouncil’s strategic plan can help shape the changes to come.

        For updates on the strategic plan and how tosubmit comments--or to read the original testimony--go to www.FoodSafety.gov. Click on "President’sCouncil," and go to "Administration Statement on Behalf of the President’sCouncil on Food Safety." 

### The Food Safety Challenge

Congressional Testimony: Excerpts

"**T**oday’s challenges with respect tothe food supply are complex. Much has changed in what we eat and where we eat.

        "Americans are eating a greater varietyof foods, particularly poultry, seafood and fresh fruit and vegetables. This is beneficialto our health, but presents greater food safety challenges.

        "More consumers demand these foods yearround, making safety issues surrounding transportation and refrigeration increasinglyimportant. And as international trade expands, shifting regional commerce and products toa global marketplace, our role in ensuring the safety of food expands as well.

        "Americans are eating more of theirmeals away from home. In fact, fifty cents of every food dollar is spent on food preparedoutside the home. This food is purchased not only from grocery stores and restaurants, butalso is consumed in institutional settings such as schools, hospitals, nursing homes andday care centers. The result is that, as more people become involved in preparing ourmeals, the chance for disease-producing errors increases.

        "Our vulnerable population will begrowing, with increased longevity and increasing numbers of immune-compromisedindividuals. Now nearly a quarter of the population is at higher risk for foodborneillness. 

        "These are all importantfactors—different foods, more foods prepared outside the home, and increasedvulnerable populations—but perhaps the most important elements in our changing worldare the recognition that foodborne diseases are a substantial contributor to ill health,that these diseases are largely preventable, and that new and more virulent foodbornepathogens continue to emerge. "We are aware of more than five times the number offoodborne pathogens in 1999 than we were in 1942. Many of these pathogens can be deadly,especially for people at highest risk. As the system of food production and distributionchanges, we must be sure that the food safety system changes with it. There are manydifficult challenges to preventing foodborne illnesses. To meet them, we need a strongscience base that addresses all the complex issues involved in continuing to improve foodsafety and public health." 

### Origins of the Federal Food Safety System

Congressional Testimony: Excerpts

**"U**ntil the first decade of the 20thcentury, the regulation of food safety was primarily the responsibility of state and localofficials.

        "The Meat Inspection Act and the PureFood and Drug Act were both passed by Congress in 1906, establishing the federalframework, which has survived to this day. From their inception, these laws focused ondifferent areas of the food supply, and they took different approaches to ensure foodsafety. 

        "The Meat Inspection Act emerged in1906, as a result of Congressional acknowledgment of risk after publication of UptonSinclair’s book *The Jungle*, which focused public attention on filthyconditions in Chicago’s meatpacking plants. Infectious agents were the leading causeof human morbidity and mortality in this country, and the links between some animaldiseases and human diseases, what we would now call zoonotic diseases, were known. ThisAct and its successors required continuous inspection, including ante-mortem andpost-mortem inspection, to identify animal diseases, and prevent contamination duringslaughter. 

        "It also created an inspection forcewhich continues to this day as the Food Safety and Inspection Service (FSIS) at the U.S.Department of Agriculture (USDA).

        "Over the years FSIS was also givenauthority to oversee poultry and egg products via the Poultry Products Inspection Act andthe Egg Products Inspection Act.

        "Starting in 1967, the Acts providedfor a shared funding and cooperative agreement system permitting states to operate meatand poultry inspection programs. Twenty-five states have their own programs as of today.

        "The genesis of the original Pure Foodand Drug Act of 1906 began with debates around substitute foods, such as margarine forbutter, and the use of questionable ‘ingredients’ or additives in foods, such ascoal tar, borax, and colors.

        "Thus, the Pure Food and Drug Act, asoriginally enacted, forbade adulteration and misbranding of foods in interstate commerce,placing the initial responsibility on the food industry to produce safe and wholesomefood, with the government, in effect, policing the industry. 

        "In addition to authority under theFederal Food, Drug, and Cosmetic Act (formerly the Pure Food and Drug Act), the Food andDrug Administration (FDA) under the Department of Health and Human Services (DHHS) hasauthority under the Public Health Service Act, which gives FDA two valuable additionaltools: very broad authority to adopt regulations to control the spread of communicabledisease when food is involved, and the ability to provide assistance to, and acceptassistance from, our state and local counterparts in the regulation of communicabledisease."

### The Food Safety Team

Congressional Testimony: Excerpts

**F**ederal agencies work to prevent foodborneillness and food hazards in partnership with state, local, and foreign governments as wellas academia and the private sector.

        "Despite split jurisdictions anddiffering statutory responsibilities across several federal agencies, the Administrationhas adopted a farm-to-table approach that looks at food safety as an integrated andinterdependent system. 

        "Under the current structure, twofederal agencies have primary statutory responsibility for assuring the safety of our foodsupply.... FSIS has regulatory and inspection responsibility for meat, poultry, and eggproducts, and FDA has regulatory responsibility over the remainder of the food supply.

        **"FDA has jurisdiction over 78percent** of domestic and imported foods that are marketed in interstate commerce.FDA seeks to ensure that these products are safe, sanitary, nutritious, wholesome, andadequately labeled.

        "FDA has jurisdiction where food (otherthan meat, poultry, and egg products) is produced, processed, packaged, stored, or sold.

        "FDA’s jurisdiction includes muchmore than food processing plants; it also includes approval and surveillance for newanimal drugs, medicated feed, and all food additives (including coloring agents,preservatives, food packaging, sanitizers and boiler water additives) that can become partof food.

        "FDA shares with FSIS responsibilitiesfor egg safety. FDA has authority for shell eggs and FSIS has authority for egg products.

               **"FSISis charged by statute to prevent** the shipment of adulterated meat products toconsumers, and to oversee appropriate labeling and provision of other consumerinformation. FSIS also has authority to oversee poultry and egg products, via the PoultryProducts Inspection Act and the Egg Products Inspection Act. The Acts also require anycountry wishing to ship meat, poultry or egg products to the U.S. to maintain aninspection program that is equivalent to the U.S. inspection program. FSIS inspects eachmeat and poultry food animal, both before and after slaughter.

        **"The Centers for DiseaseControl and Prevention (CDC),** in DHHS, plays a critical and unique role as adisease monitoring, investigative, and advisory agency that is separate from--but worksclosely with--both food regulatory agencies. CDC leads federal efforts to gather data onfoodborne illness and investigate outbreaks, and monitors the effectiveness of preventionand control efforts. Through its on-going public health efforts, CDC also plays a pivotalrole in building state and local health department epidemiology and laboratory capacity tosupport foodborne disease and surveillance and outbreak response.

        **"The Environmental ProtectionAgency (EPA),** another important partner, protects our water supply by settingdrinking water standards under the Safe Drinking Water Act. It also regulates pesticideproducts used in this country and establishes tolerances or maximum limits for pesticideresidues allowed on imported and domestic food commodities and animal feed."

### Food Safety Accomplishments

Congressional Testimony: Excerpts

**I**n their testimony, Woteki and Henney pointedout that "food safety has been a high priority for the Administration since it tookoffice."

        The Administration’s May 1997 report"Food Safety From Farm to Table: A National Food Safety Initiative" containedrecommendations that "were comprehensive and ambitious and led to a needed shift inattention and resources toward the growing problem of microbial contamination offood."

        The recommendations included: - Developing and expanding an early warning system for foodborne illness 
- Creating a national electronic network for bacterial "fingerprint" comparison 
- Improving outbreak containment through better federal-state-local coordination 
- Establishing a risk assessment consortium 
- Improving pathogen detection methods 
- Understanding antibiotic resistance 
- Improving prevention techniques to avoid, reduce, or eliminate pathogens 
- Implementing seafood, meat, and poultry HACCP 
- Enhancing the safety of foods at retail 
- Enhancing coverage of imported foods 
- Improving consumer, retail, and food service education 
- Conducting research to identify barriers to safe food handling, and 
- Developing a strategic plan. 

        As noted in the testimony,"In just 2 years, the Administration has delivered on these extensive commitments.The vast majority of the recommendations have been implemented and are already leading toimportant improvements in our food safety system."

For further information on accomplishments outlined in the testimony, go to www.FoodSafety.gov and click on "AdministrationStatement on Behalf of the President’s Council on Food Safety."
Improved Surveillance
Congressional Testimony: Excerpts

**T**wo of the accomplishments noted the inCongressional testimony focused on the results from improved surveillance:

        **"Recent results from FoodNet**show a 44 percent decrease in the infection rate for *Salmonella* Enteritidis (SE),a serious infection associated with poultry and eggs, from 1996 to 1998 in the areas ofthe country under surveillance, and a 15 percent decline in illnesses caused by *Campylobacter*,the most common bacterial foodborne pathogen in the U.S. 

        "Also, FoodNet data help to documentthe effectiveness of new food safety control measures such as USDA’s PathogenReduction and Hazard Analysis and Critical Control Points (HACCP) Rule as well as HACCPprograms undertaken by the FDA for seafood and other food products.

        "For example, some of the changes inrates of foodborne illness may reflect that FDA and FSIS prevention efforts are working.

        **"PulseNet,** developedby CDC, enables a national network of public health laboratories to perform DNA"fingerprinting" on bacteria that may be foodborne and compare results throughan electronic database maintained by CDC.

        "Now a collaborative effort among HHS,USDA and several states, PulseNet permits rapid and accurate detection of foodborneillness outbreaks and traceback to their sources, including detection of disparatemulti-state outbreaks that may have gone undetected. 

        "PulseNet has been key in rapidlydetecting and controlling numerous outbreaks of foodborne illness, including multi-stateoutbreaks."
Where Do We Go From Here?
Congressional Testimony: Excerpts

**C**oncluding their testimony, Woteki and Henneynoted that "we have enhanced surveillance of foodborne disease and better coordinatedour response to outbreaks.

        "We have improved coordination of foodsafety programs, issued regulations that are science-based, and targeted important newresearch and risk assessment to critical scientific gaps.

        "And, we have strengthened educationand training, especially for those who handle food at critical points from the retailsetting to the home."

        At the same time, they added, "this isonly the beginning. As good as the nation’s food system is, there is much more to bedone. As the challenges to our food safety system continue to evolve, we must adapt oursystem to meet these changing needs...."

        "For these reasons, the Presidentdirected his Council on Food Safety to develop a comprehensive strategic food safety plan.The plan will address the full range of food safety issues, long- and short-term, tofurther ensure the health and safety of the nation’s food supply.

        "The plan will help set priorities,improve coordination and efficiency, identify gaps in the current system and ways to fillthose gaps, enhance and strengthen prevention and intervention strategies, and identifyreliable measures to indicate progress.

        "As part of this process, the Councilwill conduct a thorough assessment of the existing statutes, evaluate the degree ofregulatory flexibility that currently exists and determine what improvements will requirestatutory changes. In addition, the Council will conduct an assessment of structural andorganizational options and other mechanisms that could strengthen the federal food safetysystem before recommending major legislative or administrative actions onreorganization...."

        "We firmly believe thatestablishing a seamless, science-based food safety system is critical to ensuring thesafety of our food supply and protecting public health."

        "How we get there should be carefullythought through with all of our partners and stakeholders. We assure you that we areapproaching this effort seriously and expeditiously, and are considering the full range ofoptions available to us."
Assessing Food and Food Safety: 1900-1999
**A**n article in the October 15, 1999 issue of the *Morbidityand Mortality Weekly Report* (MMWR) summarized changes in public health relating tofood and food safety issues during this century.

        The article notes that "during theearly 20th century, contaminated food, milk and water caused many foodborneinfections...." 

        But the picture began to change with theadvent of technologies like refrigeration and pasteurization. 

        Legislation also was enacted requiringhigher standards of sanitation and food safety as well as milk pasteurization andregulation of pesticides.

        But, "newly recognized foodbornepathogens have emerged in the United States since the late 1970’s; contributingfactors include changes in agricultural practices and food processing operations, and theglobalization of the food supply."

        Since then, initiatives like PathogenReduction and Hazard Analysis and Critical Control Points programs as well as"pathogen education campaigns" have contributed to reducing pathogens in thefood supply. 

        "Any 21st century improvement will beaccelerated by new diagnostic techniques and the rapid exchange of information through useof electronic networks and the Internet."

        The article, which also summarizesnutritional changes over the century, can be accessed by going to: http://www.cdc.gov/epo/mmwr/preview/mmwrhtml/mm4840a1.htm

        You can access other MMWR articles by goingto: http://www2.cdc.gov/mmwr/weekcvol.html
New Educational Program for Seniors
**"W**e all love to eat! And why not? Goodfood, like good friends, is one of life’s great joys," says the host of this newvideo "To Your Health! Food Safety for Seniors."

        The 20-minute video and an accompanyingpublication provide upbeat "how-to" information in clear and concise formats.

        Jointly produced by the Food Safety andInspection Service (FSIS) and the Food and Drug Administration (FDA), the publication andvideo are due to be released early in 2000.

        The educational materials: - Explain why seniors may be more susceptible to foodborne illness
- Teach four simple steps to handling food safely at home
- Provide tips on how to "eat out" safely.

        The education materials were specificallydesigned for seniors in terms of both design and content.

        **"We knew that certain ideas canpresent problems in terms of food safety and seniors,"** according to DianneDurant, from FSIS.

        "We knew we needed to help explain whysafe food handling is different today than it was 50 years ago," Durant said.

        As Laura Fox from FDA explained, "A lothas changed in the way food is produced and distributed. And **we know more todayabout foodborne pathogens and the illnesses they can cause.** We want seniors tounderstand these changes.

        "While seniors do a better job thanmost people when it comes to handling food safely, we also know that some seniors may faceincreased risks of illness from pathogens in food," Fox said. 

        "And this is the message we wanted toconvey: Why take the chance? As the saying goes, ‘An ounce of prevention is worth apound of cure.’ " 
The Video:
        The 20- minute video presents informationabout how to handle food safely when cooking at home, as well as food safety tips foreating out or picking up ready-to-eat meals from grocery stores or takeout.

        Through a series of vignettes, viewers meetpeople who might be just like them: a newly widowed man, a grandmother fixing a meal forher grandson, an elderly woman eating at a senior center with a friend.

        "Experts on aging stressed that it wasimportant for information to be presented clearly, through simple strong narrative,"Durant explained.

        As a result, a host in the video providesthe continuing link, letting viewers see over her shoulder into these people’s livesand reinforcing the food safety messages they convey.

        Through the vignettes, viewers learn whyfood safety concerns are different today than they were in the past, why some older peopleface special risks and the basic rules of food safety at home and when eating out.
The Publication: 
        Set in 14-point type to make easy readingfor older eyes, the accompanying publication reiterates and expands on information fromthe video.

        Topics include: - How Times Have Changed
- Why Some People Face Special Risks
- Recognizing Foodborne Illness
- Food Safety at Home--including a cooking temperature chart and refrigerator storage    chart
- Special Foods, Special Advice, and
- Eating Out, Bringing In.

        The publication’s section titled"Special Foods, Special Advice" alerts older adults to some foods they areadvised not to eat because of increased risk of illness from bacteria that might bepresent. The section also provides special guidance concerning the handling ofready-to-eat foods like hot dogs and deli-style meats.
Distribution Plans:
        The video and publication will bedistributed for free to the Administration on Aging’s 800 nutrition centers. Thecenters serve meals to more than 3 million seniors. Nutritionists are on site to presenteducational programs.

        "We also anticipate distributing thematerials widely through cooperative extension agents and FDA consumer specialists,"Fox said.

        **Educators will be encouraged to copyand redistribute both the video and the publication.**

        Check the www.FoodSafety.gov web site inSpring 2000 for an update on the materials.
"Do Seniors Face Special Risks?"
**D**o older people face special risks fromfoodborne bacteria?

        "Absolutely," says Dr. EileenDunne with the Centers for Disease Control and Prevention (CDC).

        "The reasons are very complex.Certainly, any underlying illnesses, such as diabetes or cirrhosis of the liver, willincrease a person’s susceptibility to bacteria. But underlying illnesses aren’tthe only factor.

        "Some studies have shown that immunesystems change as we age. And those changes can make us more likely to get sick fromdangerous bacteria that can be found in food," according to Dr. Dunne.

        The reasons for this, Dr. Dunne notes,"are not clearly understood."

        But one recent foodborne illness outbreakdramatically illustrates the reality of increased risks.

        In December 1998 a major outbreak offoodborne illness was traced to a bacteria called *Listeria monocytogenes* that hadcontaminated some ready-to-eat meats. 

        That outbreak eventually involved 22 statesand 101 illnesses. Fifteen people died and there were 6 miscarriages or stillbirths.

        Who became sick?

        The ages of people ranged from 5 to 94 yearsold. But the median age was 70.
Egg SafetyReducing Illness: 
**I**n 1999, the federal government proposed toimprove egg safety through three new measures:

        **The Food and Drug Administration(FDA) proposed requiring safe handling statements on shell-egg cartons.** Thestatement would warn consumers of the potential risk of illness caused by SalmonellaEnteritidis (SE) and provide safe handling instructions. After a public comment period,this proposal will be finalized in early 2000.

        **For the first time, there will be auniform federal requirement that all eggs and egg products packed for consumers berefrigerated at 45 degrees Fahrenheit or below.**

        A proposed FDA regulation would apply therefrigeration requirement to retail establishments including supermarkets, restaurants,delis, caterers, vending operations, hospitals, nursing homes and schools. This proposalwill also be finalized in early 2000.

        In addition, the Food Safety and InspectionService (FSIS) in 1999 began applying the refrigeration requirement to warehouses andother distribution locations--including transport vehicles-- that store shell eggsdestined for consumers. 

        **The President’s Council on FoodSafety is developing a strategic plan to further improve the safety of eggs.** TheCouncil’s goal is to reduce SE cases from eggs by 50 percent by the year 2005.

        According to the Centers for Disease Controland Prevention, approximately 310,000 cases of SE occur each year primarily because offood containing undercooked eggs. 

        It is estimated that these three newprovisions could prevent up to 66,000 SE-related illnesses and 40 deaths annually.

        For updated information on the status of theproposals and the strategic plan, go to: http://www.foodsafety.gov/~dms/fs-toc.html#specific
 Good Egg Tools for Educators:
**A** 1998 FDA/FSIS consumer survey shows thatconsumers are still taking some risks when handling and eating eggs.

        Thirty-seven percent of respondents saidthey still eat raw eggs. And 65 percent said they don’t wash their hands afterhandling raw eggs.

        To increase awareness among consumers andfood handlers, both FDA and FSIS have issued new and informative fact sheets regardingeggs.

        **FDA’s "Food Safety Factsfor Consumers"**is a two-page fact sheet providing concise safe handlinginstructions including how to "buy safe," cook and store.

        FDA has also issued a **fact sheet forfood service titled "Assuring the Safety of Eggs and Egg Dishes Made From Raw, ShellEggs"** with guidance based on the FDA Food Code.

        Both documents, dated August 1999, areavailable through: http://www.foodsafety.gov/~dms/fs-toc.html#specific

        ** FSIS issued a 13-page *FoodSafety Focus* piece titled "All About Shell Eggs" in August 1999.**

        And indeed, if you have a question abouteggs, it is answered here. "All About Shell Eggs" covers everything. Forinstance:

        Ever wondered about the history of the egg?"As animal life emerged from the water about 250 million years ago, they beganproducing an egg with a tough leathery skin to prevent dehydration of its contents on dryland."

        How about, how often does a hen lay an egg?"The entire time from ovulation to laying is about 25 hours. Then about 30 minuteslater, the hen will begin to make another egg." 

        In addition to those tidbits, the Focuspiece also spells out:
- The government agencies responsible for shell eggs
- The meaning of differing grades of eggs
- How time and refrigeration affect egg quality
- How the appearance of eggs relates to food safety
- The sizing of eggs
- Dating of cartons
- Safety and Easter eggs
- An egg storage chart.

As you can see, it’s a "must have" for "egg educators." Go to:www.fsis.usda.gov/OA/pubs/shelleggs.htm
newsbriefsSeasonal Information from the USDA's Meat and Poultry Hotline 1-800-535-4555Seasonal information is sensational!
**A**s news and feature writers know, there’salways a demand from consumers for information tied to the different seasons.

        Seasonal food safety information is just aclick away.

        Just log on to www.fsis.usda.gov/OA/pubs/hotpacks.htm

        Seasonal offerings in 1999 included:
Winter- Keeping Food Safe During a Power Outage
- The Big Thaw--Safe Defrosting Methods for Consumers
Spring- Cleanliness Helps Prevent Foodborne illness
- Does Washing Food Promote Food Safety
Summer- Foodborne Illness Peaks in Summer--Why?
- Food Safety While Hiking, Camping and Boating
Fall- Countdown to the Holiday
- Safe Handling of Complete Meals to Go

        So no matter what the season, check out ourfeatures. Whether you’re a food safety educator or writer, there’s bound to besomething there for you.

        And don’t forget to check the FightBAC!(tm) web site at www.fightbac.org

        Their "Toolbox" also providesseasonal safety features along with tips for working with the media!
CDC Data Provide Benchmark for Measuring Illness
**I**n September 1999, the Centers for DiseaseControl and Prevention (CDC) released the most complete estimate to date on the incidenceof foodborne disease in the United States.

        CDC now estimates that foodborne diseasescause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths inthe United States each year. 

        According to CDC, "Known pathogensaccount for an estimated 14 million illnesses, 60,000 hospitalizations, and 1,800 deaths.Three pathogens, *Salmonella, Listeria*, and *Toxoplasma*, are responsiblefor 1,500 deaths each year, more than 75% of those caused by known pathogens, whileunknown agents account for the remaining 62 million illnesses, 265,000 hospitalizations,and 3,200 deaths.

    "Overall, foodborne diseases appear to cause more illnesses butfewer deaths than previously estimated."

        According to CDC, these new estimates comefrom a variety of sources including new and existing surveillance systems, deathcertificates and published studies from academic institutions.

        CDC Director Dr. Jeffrey Koplan notes theseare the most complete estimates ever calculated and should not be compared to previousestimates since the estimates are a result of better information and new analyses ratherthan changes in disease frequency over time.

        However, the current data will be used as abenchmark to measure the effectiveness of food safety initiatives undertaken over the pastseveral years.

        To learn more, check out theSeptember/October issue of the *Emerging Infectious Diseases*. Go to: www.cdc.gov/ncidod/eid/vol5no5/mead.htm
Checking Your Kitchen’s Critical Control Points
**A**s food safety professionals, most of us areaware of the Critical Control Points concept applied to food production.

        Iowa State University’s extensionoffice has applied that concept to the kitchen!

        Available through their web site, thegraphic allows the viewer to click on critical points and learn about key food safetyconcepts.

        Go to: http://www.exnet.iastate.edu/Pages/families/fs/ccp/ccpkitchen.html
FDA Information: 1-888-SAFEFOOD
**S**tarting in September 1999, the Food and DrugAdministration (FDA) began offering a new and expanded Outreach and Information Center.

        In addition to information on food safety,the Information Center will provide assistance on food additives, dietary supplements andeven cosmetics.

        A new and expanded toll-free informationline will include more than 200 hours of newly recorded information on FDA issues andregulated products.

        Information specialists will take calls onthe toll-free line between the hours of 10 a.m. and 4 p.m. business days. The Center alsooffers more than 100 documents over fax or through the web. Dial 1-877-FOODFACS.
FDA Consumer Spotlights Food Safety 
**T**wo articles in a recent issue of *FDAConsumer* shed light on a leading "bug" and what consumers really do in thekitchen.

        **"*Campylobacter*:Low-Profile Bug Is Food Poisoning Leader,"** notes that the most frequentlydiagnosed foodborne bacterium rarely makes the news. When it comes to food poisoning, thearticle notes, big outbreaks make headlines, like *E. coli* in apple juice andalfalfa sprouts. 

        But *Campylobacter* quietly causes upto 4 million human infections each year, according to this article. To find outmore--including emerging problems with antibiotic resistance and the link toGuillain-Barre--go to: http://www.fda.gov/fdac/features/1999/599_bug.html

        **"Keeping Food Safety SurveysHonest,"** focuses on a new research technique--using video cameras inconsumer’s kitchens to see how they really handle food.

        Up to 150 people in Logan, Utah, areparticipating in this FDA pilot study which used home-based videos to let food safetyexperts see just how well people practice food safety in their homes. 

        The cameras film people as they prepare arecipe provided by the research team. The footage will then be evaluated to identifyspecific food-handling steps. Results are expected in early 2000.

        For more information, go to: http://www.fda.gov/fdac/features/1999/599_food.html

        Subscription information for *FDAConsumer*--there’s a $12 annual fee and the magazine comes out bimonthy.Subscriptions are handled through the Government Printing Office. Call 202/512-1800. Orcheck subscription information at the web site: http://www.fda.gov/fdac/default.html
Safe Water? Go To: http://www.epa.gov/safewater/ecoli.html
**W**ith one of the nation’s largest outbreaksof E.coli O157:H7 linked to water contamination during a county fair in upstate New Yorkin 1999, it’s important to realize that safety information is available through thisvaluable web site operated by the Environmental Protection Agency (EPA).
The Food Code: Pocket-Sized!
**T**he Association of Food and Drug Officials(AFDO) has shrunk the Food Code! They have produced a 27-page guide, available for $2 acopy, or $1.50 for orders of 10 or more. Call AFDO at 717/757-2888.
Assessing Costs
**W**hat are the benefits--in economic terms--ofrecent federal programs to reduce foodborne pathogens?

        That question is addressed in a recent issueof *Food Review* (May-August 1999, Vol. 22, Issue 2), published by the U.S.Department of Agriculture’s Economic Research Service.

        Articles in that issue summarize recentfederal food safety initiatives, assess the costs and benefits of pathogen reduction, andupdate *Salmonella*-related costs using new FoodNet data.

        To access the articles, go to: http://www.econ.ag.gov/epubs/pdf/foodrevw/may99/
Free—Public Health Images
**T**he Centers for Disease Control andPrevention’s Public Health Image Library (PHIL) offers an extensive collection ofstill images, image sets and multimedia files related to public health.

        The images are available for free and PHILencourages the public, scientists and educators to use these materials for reference,teaching and public health messages. Go to: http://phil.cdc.gov/PHIL/default.asp
New *ServeSafe* for Food Service
**T**he Education Foundation of the NationalRestaurant Association recently updated training materials for food service workers. Thenew training materials are designed to be more attractive and easier to use, appealing toa wider audience including food service employees in grocery stores as well asrestaurants.

        The training materials include the *ServeSafeCoursebook*, which is available in Spanish and English, an *Instructor’sToolkit,* and a *Food Protection Manager Certification Exam.*

        The exam has been updated to conform to the1999 Food Code and is available in an impressive variety of languages including Spanish,Korean, Mandarin Chinese and Japanese.

For more information, call 800/765-2122 or visit www.edfound.org
The BAC! Page www.fightbac.org The Calendar Has It All!
**G**lorious colors, whimsical original art, foodsafety tips for every month...

        The BAC calendar really does have it all. 

        USDA’s Fight BAC!(tm) Education LiaisonSusan Conley encourages all educators to use the calendar to design their year’splans for food safety education. 

        "You can use the calendar’s art oneverything from lesson plans to t-shirts. It’s a guaranteed show-stopper. You’regoing to love it--and so will the kids!" Conley said.

        For only $8 plus shipping and handling.Order from the web site: www.fightbac.org
Coming in 2000: A Food Safety Field Manual
**"T**his guidebook is packed full of ideas andtips for using partnership power to bring Fight BAC!tm into communities," said SusanConley.

**        "If you want to do a foodsafety program, this has got to be your first stop. It’s a how-to community-basedhandbook."**

        According to Conley, "the manual takesall the best ideas we’ve culled from BAC-fighters across the country, as well as twocommunity-based pilot projects conducted this past year.

        "We’ve put everything we learnedtogether in one place. It’s a start-to-finish manual on what to do and how to linkwith lots of different partners--partners you’d never even have thought of,"Conley said.

        Non-traditional partners, Conley said, canbe one of the keys to successful community-based education programs.

    "Education programs depend on individuals who care. Thoseindividuals might work in the local school, or they might work in the local beauty salonor boating marina. You need to cast a wide net," Conley said.

        The field manual gives tips on how to findpartners, plus how to work with local television and newspapers. The loose-leaf binderalso has sample press releases, feature stories and public service announcements.

        The field manual will be distributed free tofood safety educators this coming spring to coincide with summer food safety planning.

        Or, educators can download the manual fromthe Fight BAC!(tm) web site.

And educators! Don’t forget to add your own ideas and projects to the FightBAC!(tm) web site. The Scrap Book at the site has pictures of people and projects underwaythroughout the country. Send your photos and projects in!
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*The Food Safety Educator* is a free quarterly publication. To subscribe, send  us your name and mailing address.- e-mail the information to:  [email protected] 
- fax to 202/720-9063.
- or, write:

USDA/FSIS    Food Safety Education    Room 2942 South Bldg.    14th and Independence Ave., SW    Washington, D.C. 20250

Please feel free to email comments or suggestions-- [email protected]

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**For Further Information Contact:**FSIS Food Safety Education StaffDianne Durant, EditorPhone: (202) 720-7943Fax: (202) 720-9063E-mail: [email protected]

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