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AdvertisementFood fightsOn October 4, the New York Times published an article by Michael Moss regarding a 2007 case of E. coli O157:H7 found in ground beef. Moss followed a particular woman's tragic and extremely rare case of food illness and detailed the processing history of the ground beef patty she ate before being diagnosed. In typical east coast reporting fashion, Moss neglected to tell the entire story but made sure to leave the reader with a sense that eating ground beef is as deadly as watching a ticking time bomb. One day after the New York Times piece was published, to no one's surprise, Secretary Vilsack issued a statement. He had to respond; after all, his department's employees and the producers he represents had just received a very public slap in the face. Unfortunately, to many folks in ag country, the content of his response was also no surprise. It was not so much what Vilsack said that causes concern but, rather, what he didn't say. Rightfully so, he highlighted what the department is doing pro-actively to advance food safety practices. While he may have been a bit eager to provide the excuse that the Obama administration has only been in office for eight months, any new administration would probably have done the same thing. What is disappointing is that nowhere in his release did he say anything to defend producers, inspectors, or the safety of our current food supply. Our beef producers work diligently to ensure that their products are safe. If what they sell isn't safe, they won't be in business much longer. That is why the Food Safety Inspection Service is on constant watch at meat packing facilities. What producers and inspectors cannot control is whether you and I prepare and cook our food correctly. Not all ground beef contains E. coli, but all ground beef should be cooked to 160 degrees and any utensils or cookware in contact with the raw product should never come into contact with the cooked product. Based on Moss' article, we have no idea whether or not the person followed these guidelines on the package, and Vilsack fails to remind the public that following proper care instructions is the best way to ensure the safety of their food. Furthermore, when will Secretary Vilsack understand that his comments have global implications? Producers are scratching on every export market's door trying to sell their products. Having a U.S. Secretary of Agriculture make a public statement about food safety without reiterating that U.S. food products are safe could raise red flags with our trading partners. Instead of defending producers and the modern miracle of agriculture, this secretary seems more concerned about promoting farmers' markets and their new "Know your farmer, know your food" initiative. The cold fact is that farmers' markets and purchasing locally grown products will not sustain the global appetite for food. At some point this administration must wake up and recognize the value of production agriculture, instead of taking it for granted. Advertisement
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