1 00:00:01,280 --> 00:00:04,320 Speaker 1: Welcome to Stuff You Missed in History Class, a production 2 00:00:04,400 --> 00:00:13,600 Speaker 1: of I Heart Radio. Hello, and welcome to the podcast. 3 00:00:13,640 --> 00:00:18,480 Speaker 1: I'm Tracy V. Wilson and I'm Holly Fry. Lately, a 4 00:00:18,560 --> 00:00:21,600 Speaker 1: series of things has made me go, I should really 5 00:00:21,640 --> 00:00:26,320 Speaker 1: do some kind of podcast about food safety. This is 6 00:00:26,360 --> 00:00:28,600 Speaker 1: not the first time I've had that thought, but it 7 00:00:28,760 --> 00:00:31,360 Speaker 1: is the first time that the food safety podcast has 8 00:00:31,440 --> 00:00:34,479 Speaker 1: made it into the pipeline. One was a video that 9 00:00:34,520 --> 00:00:37,800 Speaker 1: I stumbled over on TikTok in which somebody was recounting 10 00:00:37,840 --> 00:00:40,720 Speaker 1: their experience of being tracked down by the Health Department 11 00:00:40,760 --> 00:00:43,600 Speaker 1: because they worked in food service and had been diagnosed 12 00:00:43,600 --> 00:00:46,600 Speaker 1: with salmonella. There were all just a whole lot of 13 00:00:46,600 --> 00:00:49,600 Speaker 1: people in the comments who did not know that if 14 00:00:49,720 --> 00:00:52,720 Speaker 1: you have salmonella, you can you can spread it to 15 00:00:52,760 --> 00:00:56,280 Speaker 1: other people through handling food. So that's a thing that 16 00:00:56,320 --> 00:00:59,120 Speaker 1: can happen, just as in case folks don't know. There 17 00:00:59,200 --> 00:01:02,960 Speaker 1: was also a recent episode of the podcast saw Bones 18 00:01:03,200 --> 00:01:07,000 Speaker 1: on E Coli. And yet another was a different episode 19 00:01:07,000 --> 00:01:11,440 Speaker 1: of the podcast Maintenance Phase about a big vegan crumble 20 00:01:11,520 --> 00:01:15,600 Speaker 1: recall that happened in June. I'm also just generally interested 21 00:01:15,600 --> 00:01:17,440 Speaker 1: in this because I spent a couple of years of 22 00:01:17,480 --> 00:01:22,440 Speaker 1: my early career writing about food safety and sanitation. We 23 00:01:22,520 --> 00:01:25,080 Speaker 1: have had episodes on the show before that talked about 24 00:01:25,120 --> 00:01:29,040 Speaker 1: food safety or food contamination in some way, like prior 25 00:01:29,120 --> 00:01:33,360 Speaker 1: hosts episode on Harvey Washington Wiley and his Poison Squad, 26 00:01:34,120 --> 00:01:37,400 Speaker 1: or our episode on the Swill Milk scandal of eighteen 27 00:01:37,480 --> 00:01:41,320 Speaker 1: fifty eight, or episode on the history of Canning. This 28 00:01:41,440 --> 00:01:45,919 Speaker 1: is more about the development of a more systematic approach 29 00:01:45,959 --> 00:01:49,280 Speaker 1: to food safety that was developed and has been adopted 30 00:01:49,320 --> 00:01:51,280 Speaker 1: in a lot of the world. Is kind of the 31 00:01:51,600 --> 00:01:56,520 Speaker 1: underpinning of food safety systems. It was developed for NASA 32 00:01:56,920 --> 00:02:00,120 Speaker 1: to make sure that astronauts did not get food poisoning 33 00:02:00,240 --> 00:02:03,080 Speaker 1: in space. We're not going to be talking in any 34 00:02:03,160 --> 00:02:05,840 Speaker 1: kind of graphic detail about what happens some people get 35 00:02:05,840 --> 00:02:07,960 Speaker 1: food poisoning or anything. But I know that a lot 36 00:02:08,000 --> 00:02:10,880 Speaker 1: of stuff about food can be complicated for people. So 37 00:02:11,000 --> 00:02:16,000 Speaker 1: if hearing about a lot of food born illnesses and 38 00:02:16,080 --> 00:02:19,160 Speaker 1: spread of disease through food is like a troubled point 39 00:02:19,200 --> 00:02:21,720 Speaker 1: for you, then this one might be a little challenging. 40 00:02:22,840 --> 00:02:25,560 Speaker 1: Of course, we need to set the scene with things 41 00:02:25,560 --> 00:02:29,639 Speaker 1: that happened before the space program. There have been religious 42 00:02:29,639 --> 00:02:32,960 Speaker 1: and cultural practices that had some influence on food safety 43 00:02:33,000 --> 00:02:36,840 Speaker 1: all around the world, likely for all of human history. 44 00:02:37,040 --> 00:02:41,680 Speaker 1: These include Jewish and Islamic dietary laws, cultural and religious 45 00:02:41,680 --> 00:02:46,720 Speaker 1: expectations around things like cleanliness and handwashing, and cultural taboos 46 00:02:46,840 --> 00:02:50,160 Speaker 1: related to which plants and animals are considered okay to eat. 47 00:02:51,040 --> 00:02:55,040 Speaker 1: Surviving texts from Egypt to India, China, Greece, and Rome, 48 00:02:55,200 --> 00:02:58,400 Speaker 1: and oral traditions from other parts of the world all 49 00:02:58,520 --> 00:03:01,880 Speaker 1: include methods for preserve, ving, and preparing food to ensure 50 00:03:01,919 --> 00:03:04,800 Speaker 1: that it will be safe to eat, and governments have 51 00:03:04,960 --> 00:03:08,560 Speaker 1: also had an interest in legally regulating various aspects of 52 00:03:08,560 --> 00:03:11,240 Speaker 1: food quality and safety, going all the way back to 53 00:03:11,280 --> 00:03:15,240 Speaker 1: the ancient world. A lot of what we're talking about today, though, 54 00:03:15,639 --> 00:03:19,960 Speaker 1: mostly has roots in the nineteenth century, when multiple factors 55 00:03:20,000 --> 00:03:24,560 Speaker 1: made food safety into a more international issue. The Industrial 56 00:03:24,600 --> 00:03:29,200 Speaker 1: Revolution had led to a wave of urbanization and industrialization, 57 00:03:29,440 --> 00:03:33,040 Speaker 1: especially in North America and parts of Europe. The growth 58 00:03:33,200 --> 00:03:36,720 Speaker 1: of cities meant that more people were buying and eating 59 00:03:36,800 --> 00:03:40,800 Speaker 1: foods that had been raised, grown and processed somewhere else, 60 00:03:41,560 --> 00:03:45,080 Speaker 1: rather than foods that were mostly local to their own communities. 61 00:03:45,640 --> 00:03:49,760 Speaker 1: The food system itself also became a lot more industrialized 62 00:03:49,840 --> 00:03:54,000 Speaker 1: with more large scale facilities for things like processing and canning. 63 00:03:54,720 --> 00:03:58,560 Speaker 1: A lot of this very rapidly growing food industry wasn't 64 00:03:58,720 --> 00:04:02,600 Speaker 1: regulated in any way, and a push to cut costs 65 00:04:02,680 --> 00:04:06,520 Speaker 1: and bring in bigger profits led to a sharp rise 66 00:04:06,760 --> 00:04:10,560 Speaker 1: and things like food adulteration and other problems and a 67 00:04:10,600 --> 00:04:15,080 Speaker 1: lot of companies. So people were naturally concerned about whether 68 00:04:15,240 --> 00:04:17,960 Speaker 1: what they were buying and eating was safe and wholesome, 69 00:04:18,640 --> 00:04:22,679 Speaker 1: and as food imports and exports increased, nations also became 70 00:04:22,680 --> 00:04:25,480 Speaker 1: focused on whether what they were receiving was high quality. 71 00:04:26,080 --> 00:04:28,120 Speaker 1: We talked about this a little bit in our previous 72 00:04:28,200 --> 00:04:32,080 Speaker 1: episode on butter versus margarine. Authorities in the UK became 73 00:04:32,160 --> 00:04:35,640 Speaker 1: concerned about whether butter produced in the US was genuine 74 00:04:36,040 --> 00:04:39,960 Speaker 1: or whether they were getting quote, spurious compounds resembling butter. 75 00:04:41,320 --> 00:04:44,359 Speaker 1: As another example, in eight nine, Congress made the U 76 00:04:44,440 --> 00:04:48,640 Speaker 1: s Department of Agriculture responsible for ensuring that beef exports 77 00:04:48,680 --> 00:04:51,880 Speaker 1: to Europe were safe, and an inspection system was set 78 00:04:51,960 --> 00:04:55,039 Speaker 1: up in eighteen nine one. In the wake of all 79 00:04:55,080 --> 00:04:59,880 Speaker 1: of this, international trade organizations also started bringing together different 80 00:05:00,000 --> 00:05:02,840 Speaker 1: types of food producers, with one of their goals being 81 00:05:02,839 --> 00:05:07,719 Speaker 1: to ensure quality and consistency of their products. The way 82 00:05:07,760 --> 00:05:11,640 Speaker 1: that people thought about food safety and purity was also 83 00:05:11,760 --> 00:05:15,360 Speaker 1: evolving during this time. A lot of the earliest laws 84 00:05:15,400 --> 00:05:19,359 Speaker 1: and standards about food safety had to do with visible issues, 85 00:05:19,600 --> 00:05:24,160 Speaker 1: like animals that were obviously ill, food that was discolored 86 00:05:24,240 --> 00:05:28,600 Speaker 1: or moldy or adulterated, or processing facilities that were just filthy. 87 00:05:28,600 --> 00:05:32,599 Speaker 1: But as medical and scientific communities started to accept the 88 00:05:32,680 --> 00:05:36,680 Speaker 1: germ theory of disease, it became clear that contamination that 89 00:05:36,760 --> 00:05:40,560 Speaker 1: might make people sick was not necessarily visible to the 90 00:05:40,640 --> 00:05:45,560 Speaker 1: naked eye. Scientists and researchers started working toward establishing more 91 00:05:45,680 --> 00:05:49,799 Speaker 1: robust guidelines for food quality and safety, and governments began 92 00:05:49,839 --> 00:05:54,600 Speaker 1: passing laws incorporating these and other recommendations. For example, and 93 00:05:54,839 --> 00:05:58,720 Speaker 1: international Conference of Food chemists and other scientists was held 94 00:05:58,720 --> 00:06:03,080 Speaker 1: in Vienna in eighteen nine one. Afterward, the Austro Hungarian 95 00:06:03,160 --> 00:06:07,039 Speaker 1: Empire established a scientific Commission on Food, which led to 96 00:06:07,080 --> 00:06:10,040 Speaker 1: the creation of a system of food codes known as 97 00:06:10,080 --> 00:06:15,280 Speaker 1: the Codex Alimentaryus Austriachis. Drafting these codes was a time 98 00:06:15,320 --> 00:06:18,520 Speaker 1: consuming process, and the first edition of the Codex was 99 00:06:18,560 --> 00:06:21,760 Speaker 1: published in nineteen eleven. This was one of the Western 100 00:06:21,800 --> 00:06:27,520 Speaker 1: world's first comprehensive food codes. Although legislators in the United 101 00:06:27,600 --> 00:06:30,839 Speaker 1: States started trying to introduce food and drug laws in 102 00:06:30,880 --> 00:06:36,000 Speaker 1: the eighteen eighties, at first these efforts didn't really go anywhere. Instead, 103 00:06:36,240 --> 00:06:41,040 Speaker 1: new food regulations in the US have overwhelmingly followed some 104 00:06:41,160 --> 00:06:44,800 Speaker 1: kind of big crisis or scandal. Prior hosts of the 105 00:06:44,800 --> 00:06:48,800 Speaker 1: show talked about Dr Harvey W. Wiley's efforts to determine 106 00:06:48,800 --> 00:06:53,000 Speaker 1: whether food additives were safe by feeding them to human 107 00:06:53,080 --> 00:06:57,520 Speaker 1: test subjects, who became known as his poison squad. Although 108 00:06:57,600 --> 00:07:02,000 Speaker 1: Wiley and others recommended legis slation be passed to protect people, 109 00:07:02,080 --> 00:07:05,720 Speaker 1: and his experiments did get some attention, the thing that 110 00:07:05,920 --> 00:07:11,120 Speaker 1: really pushed lawmakers to act was Upton Sinclair's novel The Jungle, 111 00:07:11,200 --> 00:07:14,440 Speaker 1: which was published serially in nineteen o five and then 112 00:07:14,480 --> 00:07:17,840 Speaker 1: as a book in nineteen o six. And although this 113 00:07:18,000 --> 00:07:21,600 Speaker 1: was a novel, Sinclair based it on undercover research that 114 00:07:21,680 --> 00:07:25,400 Speaker 1: he had done in Chicago's meat packing plants. Sinclair was 115 00:07:25,520 --> 00:07:29,520 Speaker 1: really focused on the truly appalling working conditions in these plants, 116 00:07:29,920 --> 00:07:32,360 Speaker 1: but when the public read his novel, people were far 117 00:07:32,400 --> 00:07:37,640 Speaker 1: more outraged by descriptions of them. It's just revolting, lee unsanitary, 118 00:07:37,840 --> 00:07:41,480 Speaker 1: For example, one passage described meat soaking in vats of 119 00:07:41,600 --> 00:07:45,560 Speaker 1: chemicals before it was canned, with leftover scraps being dumped 120 00:07:45,560 --> 00:07:48,520 Speaker 1: onto a filthy floor and pushed into a drain where 121 00:07:48,520 --> 00:07:50,800 Speaker 1: they could be caught and mixed back in with the 122 00:07:50,840 --> 00:07:55,280 Speaker 1: next batch of meat. In response to public outcry, Congress 123 00:07:55,280 --> 00:07:57,680 Speaker 1: passed both the Pure Food and Drug Act and Meat 124 00:07:57,760 --> 00:08:01,280 Speaker 1: Inspection Act in nineteen o six, and these became the 125 00:08:01,320 --> 00:08:06,320 Speaker 1: first broad consumer protection laws in the United States. Initially, 126 00:08:06,520 --> 00:08:09,560 Speaker 1: the U. S d A's Bureau of Chemistry was responsible 127 00:08:09,600 --> 00:08:13,760 Speaker 1: for enforcing the Pure Food and Drug Acts provisions regarding 128 00:08:13,920 --> 00:08:18,400 Speaker 1: chemical adulteration. The Bureau of Chemistry would later become the 129 00:08:18,440 --> 00:08:22,040 Speaker 1: Food and Drag Administration. The U. S d A's Bureau 130 00:08:22,080 --> 00:08:26,280 Speaker 1: of Animal Industry was responsible for inspecting the animals that 131 00:08:26,320 --> 00:08:31,320 Speaker 1: were raised and slaughtered for food. These inspections involved looking at, touching, 132 00:08:31,440 --> 00:08:35,720 Speaker 1: and smelling animals and carcasses so before and after slaughter, 133 00:08:36,280 --> 00:08:41,000 Speaker 1: looking for signs of disease or contamination. These inspections were 134 00:08:41,000 --> 00:08:44,839 Speaker 1: conducted on animals whose meat was being sold through interstate commerce. 135 00:08:45,559 --> 00:08:48,360 Speaker 1: Chickens and turkeys were not inspected because most of the 136 00:08:48,400 --> 00:08:51,240 Speaker 1: time they were raised on smaller farms. And sold nearby, 137 00:08:51,840 --> 00:08:55,160 Speaker 1: not in another state or another country. The U s 138 00:08:55,240 --> 00:08:59,000 Speaker 1: d A started inspecting poultry farms in nineteen six following 139 00:08:59,040 --> 00:09:02,520 Speaker 1: concerns about the safety of poultry, but at first these 140 00:09:02,559 --> 00:09:08,000 Speaker 1: inspections were voluntary. Although most of this initial legislative focus 141 00:09:08,000 --> 00:09:11,400 Speaker 1: on food safety was about meat, there were also efforts 142 00:09:11,440 --> 00:09:14,839 Speaker 1: to reduce the spread of disease through shellfish. It had 143 00:09:14,840 --> 00:09:18,120 Speaker 1: become clear that oysters and other shellfish could make people 144 00:09:18,200 --> 00:09:21,439 Speaker 1: sick if they were harvested from water that was contaminated 145 00:09:21,440 --> 00:09:25,480 Speaker 1: with bacteria. At the time, the most common illness that 146 00:09:25,600 --> 00:09:29,720 Speaker 1: was spread through shellfish was typhoid, just caused by Salmonella typhi. 147 00:09:30,440 --> 00:09:34,319 Speaker 1: In n nine, the American public health associations started working 148 00:09:34,360 --> 00:09:36,840 Speaker 1: on a way to test the water to try to 149 00:09:36,880 --> 00:09:39,800 Speaker 1: make sure that shellfish growing in it would be safe 150 00:09:39,840 --> 00:09:43,559 Speaker 1: to eat. Eventually, people started testing the water for E. 151 00:09:43,720 --> 00:09:48,120 Speaker 1: Coli contamination, since E. Coli and salmonella are both spread 152 00:09:48,200 --> 00:09:52,240 Speaker 1: through feces. The US continued to pass new laws on 153 00:09:52,320 --> 00:09:56,800 Speaker 1: food safety in response to public concerns, including authorizing the 154 00:09:56,880 --> 00:10:00,120 Speaker 1: FDA to set standards for quality and phil for and 155 00:10:00,280 --> 00:10:03,560 Speaker 1: foods with the exception of canned milk and meat. In 156 00:10:03,720 --> 00:10:07,680 Speaker 1: nineteen thirty. The Federal Food, Drug and Cosmetic Act of 157 00:10:07,760 --> 00:10:11,960 Speaker 1: ninety eight contained multiple new provisions, including once related to 158 00:10:12,000 --> 00:10:16,000 Speaker 1: canned food and factory inspections. In nineteen forty the f 159 00:10:16,120 --> 00:10:18,880 Speaker 1: d A was moved from the Department of Agriculture to 160 00:10:18,920 --> 00:10:23,040 Speaker 1: the Federal Security Agency. In nineteen forty nine, the FDA 161 00:10:23,200 --> 00:10:27,280 Speaker 1: published its first industry guidance, which involved toxic chemicals in food. 162 00:10:28,080 --> 00:10:31,679 Speaker 1: Congressional investigations into the safety of chemicals used in foods 163 00:10:31,720 --> 00:10:36,080 Speaker 1: and cosmetics started in nineteen fifty. By this point, the 164 00:10:36,160 --> 00:10:40,560 Speaker 1: United States had seen a massive increase in factory farmed, 165 00:10:40,600 --> 00:10:45,200 Speaker 1: and processed foods, which had really enormously escalated during and 166 00:10:45,320 --> 00:10:50,000 Speaker 1: after World War Two, and the space race was underway. 167 00:10:50,280 --> 00:10:54,239 Speaker 1: NASA already took steps to make sure astronauts weren't exposed 168 00:10:54,280 --> 00:10:57,520 Speaker 1: to any illnesses before they started a mission, but as 169 00:10:57,640 --> 00:11:02,000 Speaker 1: missions started to get longer, NASA also needed to make 170 00:11:02,040 --> 00:11:05,360 Speaker 1: sure they were not exposed to illnesses in the middle 171 00:11:05,400 --> 00:11:08,560 Speaker 1: of a mission that included food board illnesses, and we 172 00:11:08,600 --> 00:11:21,000 Speaker 1: will get to that after a sponsor break. One of 173 00:11:21,080 --> 00:11:24,679 Speaker 1: the many priorities of the US space program was making 174 00:11:24,720 --> 00:11:27,600 Speaker 1: sure that once astronauts were going to be in space 175 00:11:27,880 --> 00:11:31,319 Speaker 1: long enough to need to eat their their food would 176 00:11:31,320 --> 00:11:34,880 Speaker 1: not make them sick like we talked about with motion 177 00:11:35,000 --> 00:11:38,160 Speaker 1: sickness in our episode on the galut At eleven. A 178 00:11:38,360 --> 00:11:41,000 Speaker 1: food board illness in the middle of a space mission 179 00:11:41,080 --> 00:11:44,720 Speaker 1: had the potential to be catastrophic, putting the lives of 180 00:11:44,760 --> 00:11:49,839 Speaker 1: the sick astronaut and everyone else on board at risk. So, 181 00:11:50,280 --> 00:11:53,520 Speaker 1: in addition to having a long shelf life and not 182 00:11:53,720 --> 00:11:57,559 Speaker 1: producing crumbs that could get into instrument panels or ventilation, 183 00:11:57,960 --> 00:12:01,439 Speaker 1: the food going into space needed to be free of 184 00:12:01,480 --> 00:12:06,800 Speaker 1: all potential pathogens. Controlling crumbliness was the easy part. The 185 00:12:06,920 --> 00:12:10,640 Speaker 1: first foods eaten in space included squeezeable packages of purees 186 00:12:10,640 --> 00:12:14,240 Speaker 1: and liquids and bite sized cubes of solid food with 187 00:12:14,280 --> 00:12:18,160 Speaker 1: an edible coating to keep them contained. But making sure 188 00:12:18,160 --> 00:12:22,280 Speaker 1: everything was pathogen free was more difficult. It seemed like 189 00:12:22,320 --> 00:12:25,200 Speaker 1: the stress of space travel had the potential to make 190 00:12:25,240 --> 00:12:29,840 Speaker 1: astronauts susceptible to microbes that would be harmless in other circumstances, 191 00:12:30,160 --> 00:12:33,520 Speaker 1: so the thresholds for what was considered safe were very low. 192 00:12:34,200 --> 00:12:37,960 Speaker 1: Another issue was determining that the food really was safe 193 00:12:38,160 --> 00:12:42,480 Speaker 1: before sending it up there. At first, the raw ingredients 194 00:12:42,520 --> 00:12:46,160 Speaker 1: and the finished products were both tested and batches of 195 00:12:46,200 --> 00:12:50,600 Speaker 1: food that failed the final test were destroyed. Obviously, this 196 00:12:50,760 --> 00:12:54,520 Speaker 1: was wasteful, and so much finished food wound up being 197 00:12:54,559 --> 00:12:57,840 Speaker 1: destroyed during and after testing that there was not much 198 00:12:57,960 --> 00:13:03,360 Speaker 1: left to actually send to space. Also, if only safe 199 00:13:03,480 --> 00:13:07,920 Speaker 1: ingredients were going into processing but contaminated food was coming out, 200 00:13:08,440 --> 00:13:12,120 Speaker 1: that suggested there was a problem. Dr Howard Bauman, who 201 00:13:12,200 --> 00:13:15,360 Speaker 1: worked at Pillsbury and as a consultant, said of this quote, 202 00:13:15,600 --> 00:13:17,960 Speaker 1: if we had to do a great deal of destructive 203 00:13:18,000 --> 00:13:20,800 Speaker 1: testing to come to a reasonable conclusion that the product 204 00:13:20,840 --> 00:13:23,679 Speaker 1: was safe to eat, how much were we missing in 205 00:13:23,720 --> 00:13:27,200 Speaker 1: the way of safety issues by principally testing only the 206 00:13:27,360 --> 00:13:30,760 Speaker 1: end product and raw materials. He went on to say, quote, 207 00:13:30,880 --> 00:13:34,400 Speaker 1: we concluded, after extensive evaluation, that the only way we 208 00:13:34,440 --> 00:13:38,719 Speaker 1: could succeed would be to establish control over the entire process, 209 00:13:39,000 --> 00:13:43,720 Speaker 1: the raw materials, the processing environment, and the people involved. 210 00:13:44,920 --> 00:13:51,360 Speaker 1: Establishing control over the entire process was an enormous team effort. Initially, 211 00:13:51,600 --> 00:13:54,959 Speaker 1: before Bauman got involved, there were two principal players. They 212 00:13:54,960 --> 00:13:58,800 Speaker 1: were NASA and the US Army Native Research Development and 213 00:13:58,880 --> 00:14:03,400 Speaker 1: Engineering SCENT are previously known as the Quartermaster Food and 214 00:14:03,480 --> 00:14:07,920 Speaker 1: Container Institute. One of the key people involved from NASA 215 00:14:08,040 --> 00:14:11,960 Speaker 1: was Dr PAULA. Chance, who was NASA's Food and Nutrition coordinator. 216 00:14:12,440 --> 00:14:16,920 Speaker 1: On the Native lab side, where food technologist Dr Herbert A. Hollander, 217 00:14:17,360 --> 00:14:23,440 Speaker 1: microbiologist Dr Hahmed Lbs, and dietitian Mary V. Clicka. NASA 218 00:14:23,480 --> 00:14:27,040 Speaker 1: and the Army also worked with several corporations to actually 219 00:14:27,120 --> 00:14:30,880 Speaker 1: produce the food, and the primary one that became involved 220 00:14:30,880 --> 00:14:34,880 Speaker 1: in this food safety effort was Pillsbury. Pillsbury became part 221 00:14:34,920 --> 00:14:38,200 Speaker 1: of the team in nine nine. At the time, the 222 00:14:38,320 --> 00:14:41,840 Speaker 1: military was using a framework called failure mode and Effects 223 00:14:41,840 --> 00:14:47,360 Speaker 1: analysis as a process analysis tool. This essentially involved examining 224 00:14:47,440 --> 00:14:50,440 Speaker 1: all of the ways of process could fail and analyzing 225 00:14:50,480 --> 00:14:53,840 Speaker 1: what would happen in the event of that failure. This 226 00:14:53,920 --> 00:14:56,920 Speaker 1: framework was being used to make sure production of everything 227 00:14:57,000 --> 00:15:02,000 Speaker 1: from ammunition to medical supplies turned out working, reliable finished products, 228 00:15:02,000 --> 00:15:05,280 Speaker 1: and to make sure systems and processes went as planned. 229 00:15:06,040 --> 00:15:09,080 Speaker 1: The team decided to build on this concept to develop 230 00:15:09,080 --> 00:15:12,240 Speaker 1: a system to ensure safe food for the astronauts, and 231 00:15:12,280 --> 00:15:14,680 Speaker 1: they looked at the food production process as one in 232 00:15:14,720 --> 00:15:18,400 Speaker 1: which a single failure meant that the whole system had failed. 233 00:15:19,120 --> 00:15:23,800 Speaker 1: They ultimately developed a process based on three principles. The 234 00:15:23,960 --> 00:15:27,080 Speaker 1: first was to conduct an analysis of all the possible 235 00:15:27,160 --> 00:15:31,800 Speaker 1: hazards involved in food production. That included evaluating all the ingredients, 236 00:15:32,160 --> 00:15:36,160 Speaker 1: how those ingredients were combined and processed the final product, 237 00:15:36,520 --> 00:15:41,280 Speaker 1: how that product was packaged, distributed, stored, and used. The 238 00:15:41,400 --> 00:15:45,560 Speaker 1: second was to determine the critical control points or CCPs 239 00:15:45,720 --> 00:15:49,600 Speaker 1: in the food production process. In other words, every point 240 00:15:49,760 --> 00:15:53,200 Speaker 1: in that process where something could go wrong to allow 241 00:15:53,360 --> 00:15:57,200 Speaker 1: pathogens to contaminate the food. And then the third was 242 00:15:57,280 --> 00:16:00,120 Speaker 1: to establish a system to monitor all of the as 243 00:16:00,200 --> 00:16:04,520 Speaker 1: critical control points. So, as a hypothetical example, let's say 244 00:16:04,640 --> 00:16:08,360 Speaker 1: flower used to make these bite sized foods was tested 245 00:16:08,400 --> 00:16:10,880 Speaker 1: on arriving at the factory and was found to be 246 00:16:10,960 --> 00:16:15,400 Speaker 1: free of bacterial contamination from there were there any ways 247 00:16:15,520 --> 00:16:19,240 Speaker 1: that bacteria could be introduced during storage, like through rodents 248 00:16:19,240 --> 00:16:22,040 Speaker 1: getting into the storage area, or a water leak, or 249 00:16:22,280 --> 00:16:26,160 Speaker 1: exposure to other materials in the same storage space. How 250 00:16:26,200 --> 00:16:29,119 Speaker 1: about on the production line, say, if the same equipment 251 00:16:29,440 --> 00:16:32,080 Speaker 1: was also being used to process ingredients that were not 252 00:16:32,200 --> 00:16:36,000 Speaker 1: being held to these same strict standards, what steps needed 253 00:16:36,000 --> 00:16:38,120 Speaker 1: to be taken to make sure that the people working 254 00:16:38,120 --> 00:16:41,080 Speaker 1: on the production line we're all healthy and that the 255 00:16:41,120 --> 00:16:44,400 Speaker 1: materials used in the packaging were sterile, and that once 256 00:16:44,440 --> 00:16:47,640 Speaker 1: the finished product was in there, the packaging was enough 257 00:16:47,720 --> 00:16:51,560 Speaker 1: to protect it from any possible contaminants. This becomes a 258 00:16:51,600 --> 00:16:54,640 Speaker 1: branching tree of just one problem after another, on and 259 00:16:54,720 --> 00:16:57,640 Speaker 1: on and on. Yeah, that's not a comprehensive list of 260 00:16:57,680 --> 00:17:00,000 Speaker 1: anything at all. That's it's that's something I made up 261 00:17:00,080 --> 00:17:02,680 Speaker 1: as an example of a tiny, tiny slice of it. 262 00:17:02,760 --> 00:17:06,000 Speaker 1: This was a huge undertaking, at least as far as 263 00:17:06,000 --> 00:17:08,960 Speaker 1: the team knew, nobody had ever done this kind of 264 00:17:09,160 --> 00:17:13,680 Speaker 1: thorough analysis of a food production process before. They had 265 00:17:13,720 --> 00:17:17,720 Speaker 1: to evaluate every step of this entire production system and 266 00:17:17,760 --> 00:17:20,200 Speaker 1: figure out all of the things that could go wrong 267 00:17:20,240 --> 00:17:22,800 Speaker 1: at each step. And some of these things that could 268 00:17:22,800 --> 00:17:25,719 Speaker 1: go wrong were really tiny, Like at one point somebody 269 00:17:25,840 --> 00:17:29,760 Speaker 1: realized that a telephone and the processing plant could become 270 00:17:29,760 --> 00:17:33,240 Speaker 1: a source of cross contamination if it was not kept clean. 271 00:17:34,280 --> 00:17:37,520 Speaker 1: Just thinking about all of the ways that we in 272 00:17:37,600 --> 00:17:42,200 Speaker 1: our daily lives are introducing stuff all over everything we touch. 273 00:17:42,960 --> 00:17:45,000 Speaker 1: This is why when I come back to my home 274 00:17:45,080 --> 00:17:47,760 Speaker 1: from anywhere, the first thing I do is wash my hands. 275 00:17:49,560 --> 00:17:54,320 Speaker 1: This process also required meticulous record keeping where the wrong 276 00:17:54,440 --> 00:17:57,679 Speaker 1: ingredients had come from. Every step Those ingredients took as 277 00:17:57,720 --> 00:18:00,760 Speaker 1: they were made into food and packaged, the temperature of 278 00:18:00,800 --> 00:18:04,200 Speaker 1: the production line and the food at various stages where 279 00:18:04,240 --> 00:18:08,560 Speaker 1: that finished food was stored on and on. Ingredients were 280 00:18:08,600 --> 00:18:11,040 Speaker 1: still tested before they were used to make sure they 281 00:18:11,040 --> 00:18:14,840 Speaker 1: weren't harboring any pathogens, and the finished products were tested 282 00:18:14,880 --> 00:18:18,840 Speaker 1: at the end of the process. All of this sounds laborious, 283 00:18:18,880 --> 00:18:21,719 Speaker 1: and it was, but the end result was that the 284 00:18:21,760 --> 00:18:24,720 Speaker 1: process was way less wasteful. They were not having to 285 00:18:25,000 --> 00:18:28,760 Speaker 1: destroy huge amounts of finished product anymore, and then everybody 286 00:18:28,800 --> 00:18:32,880 Speaker 1: was also confident about sending those finished products into space. 287 00:18:33,480 --> 00:18:36,200 Speaker 1: Bauman was so impressed by the end result of all 288 00:18:36,240 --> 00:18:39,359 Speaker 1: of this that he pushed for Pillsbury to implement something 289 00:18:39,680 --> 00:18:44,840 Speaker 1: similar for its consumer products, not just for the space program. Meanwhile, 290 00:18:45,160 --> 00:18:48,360 Speaker 1: out in the rest of the world, more international standards 291 00:18:48,400 --> 00:18:51,520 Speaker 1: and guidelines were being developed to try to protect consumers 292 00:18:51,520 --> 00:18:56,040 Speaker 1: from pathogens and contaminants in food. The Food and Agriculture 293 00:18:56,119 --> 00:18:59,480 Speaker 1: Organization of the United Nations and the World Health Organization 294 00:18:59,760 --> 00:19:03,399 Speaker 1: had convened a conference on food additives in nineteen fifty five. 295 00:19:04,119 --> 00:19:06,440 Speaker 1: In nineteen sixty, the f a O and the w 296 00:19:06,760 --> 00:19:11,040 Speaker 1: h O established the Codex Alimentarius Commission, named after the 297 00:19:11,080 --> 00:19:15,119 Speaker 1: Codex Alimentarius austriachis that we mentioned earlier, and that was 298 00:19:15,160 --> 00:19:19,760 Speaker 1: to draft voluntary guidelines for things like food safety, food labeling, 299 00:19:19,920 --> 00:19:24,120 Speaker 1: and other food related issues. The first version of this document, 300 00:19:24,359 --> 00:19:28,760 Speaker 1: known as Codex Alimentarius, was completed in nineteen sixty three. 301 00:19:29,520 --> 00:19:33,840 Speaker 1: But even as the international community and individual nations were 302 00:19:33,920 --> 00:19:37,800 Speaker 1: drafting more guidelines, the food industry was also growing in 303 00:19:37,880 --> 00:19:42,320 Speaker 1: both size and complexity. All around the world, companies were 304 00:19:42,359 --> 00:19:46,199 Speaker 1: producing more foods and developing different types of foods, as 305 00:19:46,280 --> 00:19:50,159 Speaker 1: well as more complex products like TV dinners and a 306 00:19:50,240 --> 00:19:53,880 Speaker 1: lot of places, production had gotten so fast and so 307 00:19:54,000 --> 00:19:57,280 Speaker 1: complex that it was no longer possible for inspectors to 308 00:19:57,400 --> 00:20:02,280 Speaker 1: physically inspect everything, So in some places inspectors started focusing 309 00:20:02,320 --> 00:20:07,520 Speaker 1: on making sure manufacturers were following established food safety protocols 310 00:20:07,640 --> 00:20:11,760 Speaker 1: or legal requirements. Plus, with all this increasing complexity, sometimes 311 00:20:11,960 --> 00:20:16,479 Speaker 1: the requirements were lagging behind what people were actually doing. 312 00:20:17,200 --> 00:20:20,240 Speaker 1: There were more and more opportunities for pathogens to be 313 00:20:20,359 --> 00:20:25,000 Speaker 1: introduced into the food system. Although Pillsbury had been successfully 314 00:20:25,040 --> 00:20:28,680 Speaker 1: making food for the space program, in March of ninety 315 00:20:28,720 --> 00:20:31,520 Speaker 1: one it had to recall one of its own products, 316 00:20:31,560 --> 00:20:35,840 Speaker 1: a creamy wheat cereal called farina. A glass shield had 317 00:20:35,920 --> 00:20:40,199 Speaker 1: broken at the processing plant in Springfield, Illinois, contaminating some 318 00:20:40,280 --> 00:20:44,080 Speaker 1: of the product, but thanks to Pillsbury's record keeping, the 319 00:20:44,119 --> 00:20:48,159 Speaker 1: company knew what to recall, specifically twenty seven and a 320 00:20:48,240 --> 00:20:52,159 Speaker 1: half ounce packages of the product marked with one particular code, 321 00:20:52,440 --> 00:20:56,560 Speaker 1: which had been shipped to western Massachusetts and Connecticut. It 322 00:20:56,600 --> 00:20:59,040 Speaker 1: sounds like a really normal way for a food reclurry 323 00:20:59,119 --> 00:21:03,119 Speaker 1: call to happen now, but at the time like this 324 00:21:03,200 --> 00:21:04,879 Speaker 1: was a level of record keeping that a lot of 325 00:21:04,920 --> 00:21:09,640 Speaker 1: places just did not have. This recall was announced just 326 00:21:09,920 --> 00:21:15,080 Speaker 1: days before Pillsbury publicly presented the system now known as 327 00:21:15,200 --> 00:21:18,920 Speaker 1: Hazard Analysis and Critical Control Points or hass IT, for 328 00:21:18,960 --> 00:21:22,600 Speaker 1: the first time. This was at the one U S 329 00:21:22,760 --> 00:21:26,960 Speaker 1: National Conference on Food Protection. The idea was for food 330 00:21:27,000 --> 00:21:30,840 Speaker 1: producers to use these steps to prevent their products from 331 00:21:30,880 --> 00:21:34,919 Speaker 1: becoming contaminated with pathogens or foreign materials in the first place, 332 00:21:35,440 --> 00:21:39,400 Speaker 1: rather than detecting and dealing with problems after foods were 333 00:21:39,440 --> 00:21:43,400 Speaker 1: already on the market. That didn't start to happen right away, though, 334 00:21:43,600 --> 00:21:45,359 Speaker 1: and we're going to talk about this more after a 335 00:21:45,400 --> 00:21:59,120 Speaker 1: sponsor break. Pillsbury's recall of farina in March of one 336 00:21:59,359 --> 00:22:01,159 Speaker 1: was the kind of thing that might have led to 337 00:22:01,240 --> 00:22:04,679 Speaker 1: a big public outcry on top of the product potentially 338 00:22:04,720 --> 00:22:08,480 Speaker 1: being contaminated with glass, which is a scary idea. Farina 339 00:22:08,600 --> 00:22:10,680 Speaker 1: was something that a lot of people were feeding two 340 00:22:10,680 --> 00:22:14,680 Speaker 1: babies and small children. In spite of this, though, there 341 00:22:14,760 --> 00:22:18,360 Speaker 1: just wasn't a ton of industry interest in the Hassip 342 00:22:18,520 --> 00:22:23,359 Speaker 1: system until a few months later. In nine That was 343 00:22:23,400 --> 00:22:28,199 Speaker 1: when Samuel and Grace Cochrane both contracted botulism from a 344 00:22:28,359 --> 00:22:32,360 Speaker 1: can of Vicious Swas. Nothing had seemed strange to them 345 00:22:32,400 --> 00:22:34,959 Speaker 1: about the soup when they opened the can, but when 346 00:22:35,000 --> 00:22:37,320 Speaker 1: they ate it it had tasted a little bit off. 347 00:22:38,119 --> 00:22:39,960 Speaker 1: Both of them had only eaten a few bites of 348 00:22:39,960 --> 00:22:43,760 Speaker 1: it before throwing the rest of it away. Samuel died 349 00:22:44,359 --> 00:22:48,040 Speaker 1: and Grace had to be hospitalized for several months. This 350 00:22:48,160 --> 00:22:51,640 Speaker 1: led to a massive recall in which the US government 351 00:22:51,680 --> 00:22:55,760 Speaker 1: seized one point five million cans of food that the 352 00:22:55,800 --> 00:22:59,639 Speaker 1: company had produced. All of this was happening at the 353 00:22:59,680 --> 00:23:02,439 Speaker 1: same time as the public had serious doubts about the 354 00:23:02,480 --> 00:23:06,560 Speaker 1: FDA's ability to protect the food supply, especially when it 355 00:23:06,600 --> 00:23:08,560 Speaker 1: turned out that the plant where that soup had been 356 00:23:08,600 --> 00:23:11,840 Speaker 1: made hadn't been inspected by the FDA. In more than 357 00:23:11,920 --> 00:23:16,000 Speaker 1: four years. The company had also apparently known about the 358 00:23:16,000 --> 00:23:19,159 Speaker 1: problems on its production line, but hadn't taken steps to 359 00:23:19,200 --> 00:23:23,879 Speaker 1: address them. Fearing backlash against canned food across the board, 360 00:23:24,000 --> 00:23:28,800 Speaker 1: the National Canners Association proposed making changes across the industry, 361 00:23:29,240 --> 00:23:33,560 Speaker 1: many of them based on hasset principles. In the wake 362 00:23:33,640 --> 00:23:37,760 Speaker 1: of this and other recalls, as well as various exposes 363 00:23:38,080 --> 00:23:44,760 Speaker 1: involving uninspected, unsanitary food processing facilities, the FDA asked Pillsbury 364 00:23:44,840 --> 00:23:49,080 Speaker 1: to establish a hasset training program for FDA food inspectors. 365 00:23:49,760 --> 00:23:53,280 Speaker 1: A workshop called Food Safety through the Hazard Analysis and 366 00:23:53,320 --> 00:23:56,520 Speaker 1: Critical Control Points System was held for the first time 367 00:23:56,600 --> 00:24:01,320 Speaker 1: in September of nine two and nine seventy three. In 368 00:24:01,359 --> 00:24:05,200 Speaker 1: response to ongoing issues with botuli is um, including a 369 00:24:05,240 --> 00:24:09,520 Speaker 1: massive recall of millions of cans of potentially tainted mushrooms, 370 00:24:10,119 --> 00:24:14,680 Speaker 1: the FDA incorporated hasset principles into regulations for the production 371 00:24:14,880 --> 00:24:19,440 Speaker 1: of low acid canned foods. This was a major change, 372 00:24:19,560 --> 00:24:23,560 Speaker 1: and not every manufacturer wanted to do it. Some smaller 373 00:24:23,600 --> 00:24:27,320 Speaker 1: businesses really couldn't afford the upfront costs of implementing a 374 00:24:27,359 --> 00:24:30,719 Speaker 1: HASSP system, even though the cost per can of the 375 00:24:30,760 --> 00:24:35,320 Speaker 1: finished food was really pretty small. By nineteen seventy four, 376 00:24:35,480 --> 00:24:38,959 Speaker 1: Pillsbury had implemented a HASSP system at all of its 377 00:24:39,040 --> 00:24:42,600 Speaker 1: factories and at Burger King restaurants, which it owned at 378 00:24:42,600 --> 00:24:46,359 Speaker 1: the time. By the nineteen eighties, other federal agencies in 379 00:24:46,400 --> 00:24:48,800 Speaker 1: the US that were connected to food safety in some 380 00:24:48,880 --> 00:24:52,680 Speaker 1: way we're also adopting a HASSET framework, and other countries 381 00:24:52,720 --> 00:24:55,760 Speaker 1: were starting to use it as well. The World Health 382 00:24:55,840 --> 00:24:59,360 Speaker 1: Organization published a report on HASSOP and recommended its use. 383 00:24:59,359 --> 00:25:04,120 Speaker 1: In nineteen eight three in the National Academy of Sciences 384 00:25:04,119 --> 00:25:07,159 Speaker 1: evaluated the pros and cons of HASSOP and of random 385 00:25:07,200 --> 00:25:11,400 Speaker 1: sampling in bacterial testing as ways to ensure food safety, 386 00:25:11,480 --> 00:25:15,000 Speaker 1: and after that analysis also recommended HASSEP as a way 387 00:25:15,040 --> 00:25:19,360 Speaker 1: to help ensure safe food. Around this time, the National 388 00:25:19,400 --> 00:25:24,479 Speaker 1: Advisory Committee on Microbiological Criteria for Foods issued a series 389 00:25:24,520 --> 00:25:28,240 Speaker 1: of reports on HASSOP. Over this process, the number of 390 00:25:28,320 --> 00:25:32,480 Speaker 1: principles expanded from three to seven. Two of the new 391 00:25:32,520 --> 00:25:35,960 Speaker 1: principles had been kind of implied in the earlier version 392 00:25:36,000 --> 00:25:38,640 Speaker 1: but not specifically spelled out, and then the other two 393 00:25:38,640 --> 00:25:43,480 Speaker 1: were new. The National Advisory Committee on Microbiological Criteria for 394 00:25:43,560 --> 00:25:48,800 Speaker 1: foods endorsed the expanded version of HASSOP, and the set 395 00:25:48,840 --> 00:25:51,680 Speaker 1: of seven principles is still used today. They are one 396 00:25:51,840 --> 00:25:56,200 Speaker 1: conduct a hazard analysis to identify the critical control points 397 00:25:56,280 --> 00:26:01,280 Speaker 1: or c cps. Three established critical control mits for each CCP. 398 00:26:02,040 --> 00:26:04,520 Speaker 1: It's like how far out of alignment can something be 399 00:26:04,520 --> 00:26:08,560 Speaker 1: before you consider it to be failed? Four established monitoring 400 00:26:08,640 --> 00:26:13,040 Speaker 1: procedures for each CCP. Five Established corrective actions are the 401 00:26:13,080 --> 00:26:17,119 Speaker 1: steps to take if something goes wrong. Six established record 402 00:26:17,200 --> 00:26:23,119 Speaker 1: keeping procedures, and seven established verification procedures. Although various parts 403 00:26:23,119 --> 00:26:25,720 Speaker 1: of the food industry around the world we're moving toward 404 00:26:25,840 --> 00:26:29,560 Speaker 1: implementing this kind of framework, the process was slow, and 405 00:26:29,560 --> 00:26:33,000 Speaker 1: in a lot of places the changes were voluntary, and 406 00:26:33,080 --> 00:26:36,040 Speaker 1: the cost and work involved were not the only obstacles. 407 00:26:36,480 --> 00:26:39,720 Speaker 1: In some places, inspectors were used to using their senses, 408 00:26:40,320 --> 00:26:44,040 Speaker 1: looking at, touching, or smelling things on a continuous basis. 409 00:26:44,800 --> 00:26:47,200 Speaker 1: The idea of moving to a system that involved making 410 00:26:47,200 --> 00:26:50,520 Speaker 1: sure a processing plant was following a particular process and 411 00:26:50,600 --> 00:26:55,360 Speaker 1: keeping up with that paperwork seemed counterintuitive. Some inspectors joke 412 00:26:55,480 --> 00:26:58,000 Speaker 1: that has up stood for have a cup of coffee 413 00:26:58,000 --> 00:27:03,879 Speaker 1: and prey. But then nine another incident prompted big changes 414 00:27:04,000 --> 00:27:07,520 Speaker 1: in food safety in the United States. This was an 415 00:27:07,560 --> 00:27:10,280 Speaker 1: outbreak of E. Coal I O one five seven h 416 00:27:10,320 --> 00:27:14,080 Speaker 1: seven connected to Jack in the Box restaurants. E Coli 417 00:27:14,200 --> 00:27:17,280 Speaker 1: O one five seven h seven had been identified in 418 00:27:17,400 --> 00:27:20,520 Speaker 1: nineteen seventy two, and by nineteen eighty two it was 419 00:27:20,640 --> 00:27:24,719 Speaker 1: known as a potential food borne pathogen, but this outbreak 420 00:27:24,760 --> 00:27:28,160 Speaker 1: in nine is really what brought it to public attention. 421 00:27:28,760 --> 00:27:33,400 Speaker 1: There were more than seven hundred confirmed cases in four states, 422 00:27:33,520 --> 00:27:37,199 Speaker 1: and four children died. The source of the outbreak was 423 00:27:37,280 --> 00:27:41,080 Speaker 1: hamburger patties that had been contaminated with the bacteria and 424 00:27:41,160 --> 00:27:44,760 Speaker 1: then had not been cooked thoroughly enough before being served 425 00:27:44,840 --> 00:27:49,960 Speaker 1: to customers. Other major outbreaks elsewhere had also sparked similar 426 00:27:50,040 --> 00:27:54,480 Speaker 1: attention in other places around the world, including the outbreak 427 00:27:54,520 --> 00:27:57,879 Speaker 1: of bovine spongeform en cephalopathy that struck the U K 428 00:27:58,160 --> 00:28:02,320 Speaker 1: in the nineteen eighties and nineties. After this outbreak, Jack 429 00:28:02,359 --> 00:28:04,879 Speaker 1: in the Box became the first fast food company to 430 00:28:04,960 --> 00:28:09,760 Speaker 1: implement HASSUP. An international HASSEP alliance was established to provide 431 00:28:09,840 --> 00:28:14,000 Speaker 1: uniform training programs and standards, as well as education, training 432 00:28:14,040 --> 00:28:18,960 Speaker 1: and research around the world. In in the U s 433 00:28:19,040 --> 00:28:23,120 Speaker 1: d A issued its pathogen Reduction pr HASSEP final rule 434 00:28:23,320 --> 00:28:27,240 Speaker 1: requiring all meat and poultry slaughter and processing establishments to 435 00:28:27,359 --> 00:28:31,280 Speaker 1: design and implement a HASSP system. However, there were also 436 00:28:31,400 --> 00:28:35,960 Speaker 1: criticisms of the U s d AS rule. Although this 437 00:28:36,040 --> 00:28:38,680 Speaker 1: was a major change to the way food safety was 438 00:28:38,720 --> 00:28:42,440 Speaker 1: being approached and meat and poultry slaughtering plants, it didn't 439 00:28:42,520 --> 00:28:46,760 Speaker 1: totally align with all of the Hassett principles. For example, 440 00:28:46,800 --> 00:28:50,719 Speaker 1: in a HASSP system, if something goes wrong, corrective action 441 00:28:50,760 --> 00:28:53,760 Speaker 1: should be taken immediately to fix it, But in the 442 00:28:53,880 --> 00:28:56,560 Speaker 1: U s d A rule, a company that failed to 443 00:28:56,680 --> 00:29:01,360 Speaker 1: meet standards for salmonella contamination would be retested a few 444 00:29:01,360 --> 00:29:04,200 Speaker 1: months later, and then if the company failed that test 445 00:29:04,240 --> 00:29:08,200 Speaker 1: as well, they got another opportunity to test. The U 446 00:29:08,280 --> 00:29:11,360 Speaker 1: s d A was empowered to close down a facility 447 00:29:11,400 --> 00:29:14,000 Speaker 1: that failed three salmonella tests in a row, but that 448 00:29:14,040 --> 00:29:17,600 Speaker 1: didn't happen very often and a lot of time passed 449 00:29:17,640 --> 00:29:21,600 Speaker 1: between those three tests. Years later, the Fifth Circuit Court 450 00:29:21,640 --> 00:29:23,840 Speaker 1: of Appeals also ruled that the U s d A 451 00:29:24,040 --> 00:29:26,680 Speaker 1: didn't actually have the authority to shut down a plant 452 00:29:26,680 --> 00:29:29,920 Speaker 1: for failing to pass these tests, and that weekend the 453 00:29:30,000 --> 00:29:34,320 Speaker 1: U s DA's enforcement powers. Even so, It's estimated that 454 00:29:34,360 --> 00:29:37,360 Speaker 1: in the twenty years after the US adopted HASSA rules 455 00:29:37,400 --> 00:29:40,760 Speaker 1: for various parts of the food industry, food boarn illnesses 456 00:29:40,880 --> 00:29:45,280 Speaker 1: declined about and HASSA has become a global standard for 457 00:29:45,280 --> 00:29:49,040 Speaker 1: food safety. Since the global food system has hundreds of 458 00:29:49,080 --> 00:29:52,880 Speaker 1: different nations involved, all with their own rules and regulatory bodies, 459 00:29:53,240 --> 00:29:56,200 Speaker 1: the Global Food Safety Initiative was established in the year 460 00:29:56,240 --> 00:30:00,360 Speaker 1: two thousand to coordinate among them. The Global Food Safety 461 00:30:00,360 --> 00:30:06,000 Speaker 1: Initiative as benchmarked standards which require HASSUP implementation. There are 462 00:30:06,040 --> 00:30:10,320 Speaker 1: all kinds of different international standards that incorporate hass UP 463 00:30:10,400 --> 00:30:13,400 Speaker 1: in some way, and hasse IT based systems are the 464 00:30:13,440 --> 00:30:17,080 Speaker 1: most common framework for preventing food board illness around the world. 465 00:30:17,880 --> 00:30:20,520 Speaker 1: At this point, all of the member countries of the 466 00:30:20,560 --> 00:30:25,920 Speaker 1: World Trade Organization recognized the Codex Elementary as Commissions recommended 467 00:30:25,960 --> 00:30:28,959 Speaker 1: guidelines for food safety, and those guidelines are based in 468 00:30:29,040 --> 00:30:32,720 Speaker 1: part on HASSP. At this point, in general, hass IT 469 00:30:32,880 --> 00:30:37,280 Speaker 1: based guidelines are the most widespread among the world's wealthiest countries. 470 00:30:37,960 --> 00:30:41,080 Speaker 1: The laws connected to this have continued to evolve around 471 00:30:41,080 --> 00:30:44,400 Speaker 1: the world. In the US, for example, the Food Safety 472 00:30:44,400 --> 00:30:48,560 Speaker 1: Modernization Act was passed in eleven Its focus is on 473 00:30:48,640 --> 00:30:52,280 Speaker 1: preventing food born illnesses rather than on responding to outbreaks 474 00:30:52,320 --> 00:30:55,600 Speaker 1: after they happen, and its rules related to everything from 475 00:30:55,640 --> 00:30:59,640 Speaker 1: agricultural water to food traceability, to transportation of food to 476 00:30:59,720 --> 00:31:03,200 Speaker 1: stay neders for growing produce. Most of what we talked 477 00:31:03,240 --> 00:31:06,400 Speaker 1: about today has involved meat, poultry, and processed foods like 478 00:31:06,520 --> 00:31:10,320 Speaker 1: canned goods, but today contaminated fruits and vegetables are a 479 00:31:10,360 --> 00:31:14,440 Speaker 1: major source of food born illness outbreaks. Before we wrap up, 480 00:31:14,440 --> 00:31:17,200 Speaker 1: we should note that none of this is perfect. That 481 00:31:17,360 --> 00:31:20,800 Speaker 1: Codex Elementary US is a set of international guidelines, but 482 00:31:20,840 --> 00:31:25,280 Speaker 1: their recommendations they're not legal requirements here in the US. 483 00:31:25,360 --> 00:31:28,720 Speaker 1: The whole food safety system is really a patchwork made 484 00:31:28,760 --> 00:31:32,400 Speaker 1: up from more than a century of various federal regulations 485 00:31:32,440 --> 00:31:35,320 Speaker 1: as well as state and local regulations. There are at 486 00:31:35,400 --> 00:31:40,160 Speaker 1: least seven different federal agencies responsible for the safety and 487 00:31:40,280 --> 00:31:43,360 Speaker 1: quality of some part of the food system. I've seen 488 00:31:43,680 --> 00:31:45,920 Speaker 1: people list numbers as high as twelve, Like there are 489 00:31:45,920 --> 00:31:48,520 Speaker 1: a bunch of federal agencies involved in all of this, 490 00:31:48,640 --> 00:31:53,000 Speaker 1: and some of this is very weird and confusing, like 491 00:31:53,040 --> 00:31:56,120 Speaker 1: the Food and Drug Administration is responsible for food like 492 00:31:56,160 --> 00:31:59,880 Speaker 1: the name says, but not for meat unless it's exotic meat. 493 00:32:00,200 --> 00:32:04,360 Speaker 1: They're also responsible for eggs, but only in the shell. Meat, poultry, 494 00:32:04,400 --> 00:32:07,040 Speaker 1: and the processing and grading of eggs all fall to 495 00:32:07,080 --> 00:32:10,480 Speaker 1: the U. S Department of Agriculture, not the FDA, and 496 00:32:10,520 --> 00:32:13,800 Speaker 1: then fish and seafood grading falls under neither of those 497 00:32:13,920 --> 00:32:18,720 Speaker 1: That is under the National Oceanic and Atmospheric Administration. Although 498 00:32:18,760 --> 00:32:22,200 Speaker 1: the Food Safety and Inspection Service is responsible for inspecting 499 00:32:22,280 --> 00:32:27,000 Speaker 1: meat and poultry, twenty seven states run their own inspection programs, 500 00:32:27,040 --> 00:32:30,360 Speaker 1: which are required to be equivalent to or better than 501 00:32:30,720 --> 00:32:35,160 Speaker 1: the federal standard. And then there are various gaps and 502 00:32:35,240 --> 00:32:38,560 Speaker 1: gray areas in this whole process, like the vegan crumble 503 00:32:38,640 --> 00:32:41,120 Speaker 1: recall we mentioned at the top of the show was 504 00:32:41,200 --> 00:32:44,320 Speaker 1: for a product from a meal delivery company, and meal 505 00:32:44,360 --> 00:32:47,719 Speaker 1: delivery companies are kind of in this gray area between 506 00:32:47,800 --> 00:32:51,719 Speaker 1: restaurants which are locally regulated and food producers, which are 507 00:32:51,760 --> 00:32:55,760 Speaker 1: federally regulated by the f d A. There's way more 508 00:32:55,800 --> 00:32:58,840 Speaker 1: about this and that recall, specifically in the episode of 509 00:32:58,920 --> 00:33:01,200 Speaker 1: maintenance phase that we mentioned at the top of the show. 510 00:33:02,160 --> 00:33:05,520 Speaker 1: There have also been times when existing regulations have been 511 00:33:05,640 --> 00:33:09,520 Speaker 1: rolled back, including in during the earlier months of the 512 00:33:09,560 --> 00:33:13,280 Speaker 1: COVID nineteen pandemic, when limits were waived on how quickly 513 00:33:13,320 --> 00:33:17,520 Speaker 1: processing lines could operate, something that critics said was dangerous 514 00:33:17,560 --> 00:33:22,440 Speaker 1: for both worker safety and the safety of the food supply. Yeah, basically, 515 00:33:22,760 --> 00:33:26,360 Speaker 1: so many workers that so many food production plants got 516 00:33:26,400 --> 00:33:29,560 Speaker 1: COVID and we're sick or died. That there were like 517 00:33:30,440 --> 00:33:33,960 Speaker 1: requirements that were meant to allow inspectors to work quickly 518 00:33:34,040 --> 00:33:39,200 Speaker 1: enough were raised to let the factories catch up. So 519 00:33:39,280 --> 00:33:42,080 Speaker 1: even with all of this, there are still a lot 520 00:33:42,120 --> 00:33:44,240 Speaker 1: of food board illness outbreaks and a lot of people 521 00:33:44,320 --> 00:33:47,040 Speaker 1: who contract a food board illness from something they ate 522 00:33:47,080 --> 00:33:49,480 Speaker 1: at home that may or they may not ever be 523 00:33:49,600 --> 00:33:52,880 Speaker 1: connected to some kind of a bigger pattern. The World 524 00:33:52,960 --> 00:33:57,280 Speaker 1: Health Organization estimates that as many as six hundred million people, 525 00:33:57,440 --> 00:34:00,400 Speaker 1: or almost ten percent of the world's population it's sick 526 00:34:00,440 --> 00:34:03,840 Speaker 1: from something they ate every year that leads to more 527 00:34:03,880 --> 00:34:07,200 Speaker 1: than four deaths, and about a hundred and twenty five 528 00:34:07,240 --> 00:34:10,480 Speaker 1: thousand of those are in children under the age of five. 529 00:34:10,600 --> 00:34:14,880 Speaker 1: And then beyond illnesses, food safety also connects to broader 530 00:34:14,920 --> 00:34:19,440 Speaker 1: issues like food security and hunger. And I just really 531 00:34:19,480 --> 00:34:22,279 Speaker 1: like the fact that one of the big methods to 532 00:34:22,320 --> 00:34:25,680 Speaker 1: try to get that in a better place came from 533 00:34:25,719 --> 00:34:31,719 Speaker 1: the space program. Yes, so many things that we benefit 534 00:34:31,800 --> 00:34:34,839 Speaker 1: from and daily lives come from the Space Program and 535 00:34:34,920 --> 00:34:37,680 Speaker 1: needs to figure out how can we make something really 536 00:34:37,719 --> 00:34:40,960 Speaker 1: really safe on a very expensive mission herd link through Space. 537 00:34:44,520 --> 00:34:47,800 Speaker 1: Do you have listener mail? I do. I have listener 538 00:34:47,840 --> 00:34:51,120 Speaker 1: mail from Karen who wrote, Hello Holly and Tracy. My 539 00:34:51,200 --> 00:34:54,279 Speaker 1: husband and I watched the second and Nola Holmes movie 540 00:34:54,360 --> 00:34:57,319 Speaker 1: last night that's now available on Netflix. I got so 541 00:34:57,400 --> 00:34:59,920 Speaker 1: excited towards the middle of the film when I realized 542 00:35:00,000 --> 00:35:02,840 Speaker 1: a narrative is built around the real events of the 543 00:35:02,880 --> 00:35:06,719 Speaker 1: eight Match Girls Strike, something I knew about because of 544 00:35:06,760 --> 00:35:10,640 Speaker 1: Stuffy Miss and History Class. Yes, the filmmakers take some liberties, 545 00:35:10,680 --> 00:35:13,920 Speaker 1: but they do include Sarah Chapman as a leading character, 546 00:35:14,040 --> 00:35:17,160 Speaker 1: and we see a character who's suffering from Fossey jaw. 547 00:35:17,600 --> 00:35:19,719 Speaker 1: It's a fun take on the world of homes mixed 548 00:35:19,760 --> 00:35:22,400 Speaker 1: with a significant event in Victorian London, and I was 549 00:35:22,480 --> 00:35:25,160 Speaker 1: able to appreciate it all the more because of your podcast. 550 00:35:25,840 --> 00:35:28,000 Speaker 1: I am working my way through Stuffy Miss and History 551 00:35:28,000 --> 00:35:30,600 Speaker 1: Class from the original two thousand eight shows while also 552 00:35:30,680 --> 00:35:33,560 Speaker 1: listening to your weekly new shows. I've got a long commute. 553 00:35:34,040 --> 00:35:37,000 Speaker 1: I'm fascinated by how much the show has shifted, adapted, 554 00:35:37,000 --> 00:35:39,719 Speaker 1: and really matured into a well researched and written show 555 00:35:39,760 --> 00:35:43,759 Speaker 1: as new hosts were brought on. I've shared photos of 556 00:35:43,760 --> 00:35:46,239 Speaker 1: my fur babies before, but I can't not send a 557 00:35:46,320 --> 00:35:49,640 Speaker 1: new photo. We have five cats total, and the attached 558 00:35:49,640 --> 00:35:53,560 Speaker 1: photo is our of our beautiful sixteen year old Torty 559 00:35:53,719 --> 00:35:57,399 Speaker 1: Cassie short for Mary Cassatte. We're biased, but we think 560 00:35:57,440 --> 00:36:00,880 Speaker 1: she's the perfect kitty. Thank you for all you do, Karn, 561 00:36:00,960 --> 00:36:04,319 Speaker 1: So thank you so much. Number one. We're sending this 562 00:36:04,400 --> 00:36:07,160 Speaker 1: cat picture and I so love naming a cat after 563 00:36:07,200 --> 00:36:10,640 Speaker 1: Mary saw it. Someone who has been on my topic 564 00:36:10,680 --> 00:36:12,480 Speaker 1: list for a very long time that at some point 565 00:36:12,520 --> 00:36:14,520 Speaker 1: we will have a podcast on just came up in 566 00:36:14,560 --> 00:36:17,160 Speaker 1: passing a couple of times on other episodes. Um. I 567 00:36:17,400 --> 00:36:22,160 Speaker 1: also just recently watched in Nola Holmes too. Uh had 568 00:36:22,280 --> 00:36:25,920 Speaker 1: kind of a similar Hey, that's a thing that happened 569 00:36:25,960 --> 00:36:28,720 Speaker 1: for real. Um, So, thank you so much for sending 570 00:36:28,719 --> 00:36:31,040 Speaker 1: this note. Oh. I was also going to say, uh, 571 00:36:31,160 --> 00:36:33,040 Speaker 1: then I was like, should we have that episode as 572 00:36:33,040 --> 00:36:35,880 Speaker 1: a Saturday Classic, but it just was a Saturday Classic 573 00:36:35,960 --> 00:36:39,040 Speaker 1: last year, so uh, you can go find it in 574 00:36:39,080 --> 00:36:42,319 Speaker 1: the archive if you haven't heard and her curious if 575 00:36:42,360 --> 00:36:44,319 Speaker 1: you would like to send us a note about this 576 00:36:44,440 --> 00:36:47,279 Speaker 1: or any other podcast or history podcast that I heart 577 00:36:47,360 --> 00:36:50,240 Speaker 1: radio dot com. And we're also all over social media, 578 00:36:50,360 --> 00:36:52,640 Speaker 1: which is where you'll find our Facebook, Twitter, Pinterest, and 579 00:36:52,760 --> 00:36:56,480 Speaker 1: Instagram as Missed in History and you can subscribe to 580 00:36:56,560 --> 00:36:59,000 Speaker 1: our show on the I heart radio app or wherever 581 00:36:59,040 --> 00:37:06,480 Speaker 1: else you get your podcast asks. Stuff you missed in 582 00:37:06,560 --> 00:37:09,239 Speaker 1: History Class is a production of I heart Radio. For 583 00:37:09,360 --> 00:37:12,080 Speaker 1: more podcasts from I heart Radio, visit the i heart 584 00:37:12,120 --> 00:37:15,239 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 585 00:37:15,239 --> 00:37:19,840 Speaker 1: favorite shows. H