Over the past decade, foodborne outbreaks have remained stable. However, there has been a significant decrease in foodborne illnesses and deaths. This decline can be primarily attributed to the PulseNet and GenomeTrakr networks. These systems, utilized by the country’s epidemiologists, harness whole genome sequencing — a technology that maps out the complete DNA of a microorganism — to swiftly trace the origins of outbreaks and recall affected food products. Their effectiveness has surpassed traditional methods, leading to quicker and more efficient responses. This progress should reassure us that we are moving in the right direction to ensure food safety.
This year, high-profile outbreaks garnered widespread attention and sparked concerns about food safety. While the recent media coverage may not fully represent the food industry’s overall state, the food industry has adopted new regulations, such as the Food Safety Modernization Act (FSMA), which focuses on prevention rather than reaction and positive voluntary measures, including third-party certifications like Global Food Safety Initiative (GFSI), however, these measures only work if there is a food safety culture in the individual facilities. Public health and food safety agencies must continue investing in and improving the current system. Without sustained resources, our ability to detect, respond to and prevent outbreaks is at risk, potentially reversing the progress achieved over the past decade.
In Utah, it is important to focus on supporting local food entrepreneurs and promoting locally grown and produced foods that provide economic benefits and community pride. Still, they must also be responsible for maintaining food safety standards. Utah can ensure robust practices match its commitment to fresh, high-quality food by leveraging resources and fostering collaboration between local producers, regulatory bodies and educational institutions. Investing in food safety protects Utah’s consumers and strengthens the reputation of the state’s thriving agricultural and food industries.
Consumers play an important role in ensuring food safety by adopting simple practices. Washing their hands with water and soap for at least 20 seconds before and after handling food is one of the most important steps. It is also important to thoroughly wash utensils, cutting boards and countertops, cook meat and reheat leftovers to safe internal temperatures using a thermometer, keep raw and cooked foods separate to avoid cross-contamination and refrigerate perishable items promptly. Staying informed about food recalls through reliable sources like the FDA and CDC can also help prevent exposure to unsafe products. By following these practices, consumers can significantly reduce their risk of foodborne illness and protect their families.
High-profile outbreaks should serve as a wake-up call, reminding us of the consequences of neglecting continued vigilance and support for food safety infrastructure. The best way to ensure that foodborne illnesses are further reduced is by addressing knowledge gaps and strengthening partnerships among academia, regulatory agencies and the food industry. From researchers advancing detection methods to policymakers ensuring adequate funding and consumers practicing safe food handling, every effort contributes to reducing the incidence of foodborne illnesses. Through collaboration, we can continue to protect public health and build a safer food system for all.
(Jose Luis Brandao) Jose Luis Brandao is an assistant professor and Extension Food Safety Specialist at Utah State University.
Jose Luis Brandao is an assistant professor and Extension Food Safety Specialist at Utah State University. With a Ph.D. in food science from Louisiana State University, his work focuses on foodborne pathogen control, sustainable food practices and public health. He combines research, education and outreach to improve food safety systems.
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