Tell the USDA: We should be able to be sure that the meat we buy at the store to feed our families is totally safe. But proposed rollbacks would do the opposite -- putting our health at risk. SUBMIT YOUR PUBLIC COMMENT:
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Anonymous,
We should all be able to be confident that the pork (or other meat) we buy for our families won't make us sick -- that food safety inspectors can keep us safe.
But instead of protecting public health, the Trump administration's U.S. Department of Agriculture (USDA) is proposing to weaken standards for our pork, which could lead to more foodborne illness.[1]
Pork is already a frequent cause of deadly foodborne illnesses like salmonella, and these rollbacks would only make things worse.[2]
We have a chance to convince the USDA to reconsider the effects on public health, and put food safety first. But we have to act now. Submit your public comment today.
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The USDA's proposed rollback includes removing speed limits for how many pigs can be processed -- essentially turning these pork processing plants into the Autobahn, as characterized by the New York Times.[3]
Right now, there's a limit to how many hogs can be processed per hour, giving inspectors time to examine them and ensure public safety from foodborne illness. But under the new system, hogs will zip through the process, giving less time to check for contamination and putting our health at risk.[4]
The USDA would also permit pork processing plants to operate with fewer federal inspectors, putting more of the responsibility to ensure food safety on the companies themselves.[5]
This is a bad idea for obvious reasons. Because a company's first goal is self-interest, they'll want to produce as much as possible, as quickly as possible, to maximize their profits.
We shouldn't risk our ability to ensure that our food is safe from foodborne illness just for a little more profit.
It's expected that 90 percent of pork production will be affected by this rollback -- and the USDA is also considering applying these same rollbacks to meat industries like beef, unless we take action.
Submit your public comment right now: Tell the USDA to put public health and food safety, not profit, first.
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Thank you,
Faye Park
President
1. Julie Creswell, "How Many Hogs Can Be Slaughtered Per Hour? Pork Industry Wants More," The New York Times, August 9, 2019.
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2. Aron J. Hall, Matthew E. Wise, Samuel J. Crowe, "Surveillance for Foodborne Disease Outbreaks -- United States, 2009-2015," The Center for Disease Control, July 27, 2018.
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3. Julie Creswell, "How Many Hogs Can Be Slaughtered Per Hour? Pork Industry Wants More," The New York Times, August 9, 2019.
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4. Andrew Martin, "Killing 22 Hogs a Minute, Meatpackers Test Old Limits of Safety," Bloomberg, February 1, 2019.
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5. Andrew Martin, "Killing 22 Hogs a Minute, Meatpackers Test Old Limits of Safety," Bloomberg, February 1, 2019.
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