Report
Note: Workshop Summaries contain the opinion of the presenters, but do NOT reflect the conclusions of the IOM. Learn more about the differences between Workshop Summaries and Consensus Reports.
After hearing news reports of tainted milk, spinach contaminated with E. coli, outbreaks of salmonella and other incidents, the public is more aware than ever of the risk of food contamination. Legal regulations and manufacturers' monitoring practices have not been enough to prevent contamination of the national food supply and protect consumers from serious harm. In addressing food safety risks, regulators could perhaps better ensure the quality and safety of food by monitoring food production not just at a single point in production but all along the way, from farm to table.
Recognizing the troubled state of food safety, the Institute of Medicine's (IOM) Food Forum met in Washington, DC, on September 9, 2008, to explore the management of food safety practices from the beginning of the supply chain to the marketplace. Experts in various disciplines discussed ways to develop systematic, risk-based strategies for preventing microbial contamination in foods at every stage of production, not just processing and packaging. They addressed approaches, technologies, and institutional strategies to manage the food safety risks that continue to emerge in our ever- developing global marketplace.
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