“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