“A science-based approach is imperative to identifying the measures and controls that will help reduce foodborne illness rates linked to Salmonella and Campylobacter. We must leverage FSIS’ public health expertise, available science, and industry best practices in order to fully protect consumers.” — Brian Ronholm, director of food policy for Consumer Reports, former USDA deputy under secretary for food safety, and a coalition leader.
“Consumers aren’t getting the actionable information they need, in the format they need it in, to effectively remove hazardous products from their homes. Currently, consumers must look at a lot of codes, and non-uniform ‘best by’ dates, to identify (recalled) products … This causes confusion, leading to consumers eating potentially dangerous foods or, alternatively, throwing away perfectly fine items.”
— Dr. Vanessa R. Coffman, director of the Alliance to Stop Foodborne Illness
“Cronobacter is not included in the CDC’s list of pathogens reported by hospitals, healthcare providers, and laboratories. Not having mandatory reporting of the Cronobacter bacteria slows down outbreak investigations and delays getting tainted food off of store shelves.”
— from stopfoodborneillness.org
KEEP YOU AND YOUR FAMILY SAFE
Our mission:
As the voice of people affected by foodborne illness, we collaborate with partners in academia, the food industry, and government to prevent foodborne illness. We advocate for effective food safety policy and facilitate culture change to increase food safety.
Stop Foodborne Illness is a 501(c)(3) tax-exempt organization. Donations are tax-deductible to the extent the law allows.