ANNUAL HIGHLIGHTS:  2009-2010

 

  • Advocated
  • to develop and implement a label on mechanically tenderized beef products
  • CFI led SFC’s 2009 petition to USDA
  • to improve food and foodborne illness data sharing capabilities
  • to reduce the use of antibiotics in humans and animals
  • to reform the U.S. Food safety system by promoting the Food Safety Modernization Act
  • CFI Members participated in Food Safety Action Days in Washington, D.C.
  • CFI-organized a meeting with White House staff for Make Our Food Safe coalition members and foodborne illness victims
  • Awards:
  • CFI: FDA research grant to study the feasibility of developing a foodborne illness health registry
  • Barbara Kowalcyk : LennonOno Grant for Peace, Iceland
  • Barbara Kowalcyk:  2010 Ultimate Game Changer for Food, by Huffington Post, New York City
  • Participated in national food safety forums:
  • Alliance for a Stronger FDA
  • Georgetown University’s Health Policy Institute, Produce Safety Project
  • Make Our Food Safe coalition (MOFS)
  • National Academies, Institute of Medicine: : Committee on the Review of the Food and Drug Administration’s Role in Ensuring Safe Food
  • National Advisory Committee for the Microbiological Criteria for Food (NACMCF)
  • National Advisory Committee for Meat and Poultry Inspection (NACMPI)
  • Partnership for Food Safety Education (PFSE), Board of Directors
  • National Advisory Committee for Meat and Poultry Inspection
  • President’s Food Safety Working Group
  • Safe Food Coalition (SFC)
  • Participated with release of Food Inc., a Participant Productions documentary
  • Served as panelists at film screenings throughout the country
  • Advocated with Healthy School Food Brigade to improve food selections at schools, Washington, D.C.
  • Presentations: , American Association of Family and Consumer Sciences Conference, Healthy American Summit,  IAFP Ohio Affiliate Conference, National Food Safety Education Conference, Rocky Mountain Food Safety Conference, Steritech Horizons Conference,  University of Cincinnati Medical School, Walmart Global Food Safety Summit and other organizations
  • Provided FDA with input on the development of a national food safety education plan
  • Public comments to/about:
  • FDA:  On the development of a national food safety education plan using audience-driven food safety education messages that will motivate sustained, population-based behavior changes
  • FDA and USDA:  Improving Product Tracing of Foods:  More Rapid Outbreak Response.
  • USDA:  Improving Tracing Procedures for E. coli O157:H7 Positive Raw Beef Products
  • President Obama’s Food Safety Working Group on the following topics:
  • A single food agency
  • Dedicated funding to update data collection and surveillance programs
  • Improved product tracing during foodborne illness outbreaks
  • Improved end-product performance standards
  • Incentives for veterinary science and public health master programs to increase entry into these fields
  • Mandatory recall authority for USDA and FDA
  • Resources for foodborne illness research, including antibiotic resistant strains
  • Congress:  Recommendations about food safety /foodborne illness research priorities
  • Publications:
  • Children and Foodborne Illness.  Fact sheet produced in collaboration with The Pew Charitable Trusts – the American Academy of Pediatrics provided an endorsement.
  • Enhancing Food Safety: The Role of the Food and Drug Administration.  Dr. Barbara Kowalcyk, one of the co-authors serving on the Institute of Medicine’s  (IOM) Committee on the Review of the Food and Drug Administration’s Role in Ensuring Safe Food.  National Academies Press, 2010.
  • The Long-Term Health Outcomes of Selected Foodborne Pathogens.  CFI White Paper authored by T. Roberts, B. Kowalcyk, P. Buck and others; funded by The Pew Charitable Trusts Produce Safety Project.
  • Served on the National Food Safety Education Conference Planning Committee for the 2010 Atlanta, GA conference
  • Served on USDA-Ad Council’s Expert Committee for the Food Safe Families Campaign
  • Served on a USDA Technical Panel to discuss lowering USDA’s recommended cooking temperatures for meat products and adding “stand time” to the cooking instructions

 

 

THE CENTER FOR FOODBORNE ILLNESS RESEARCH & PREVENTION  |  cfi@foodborneillness.org