California has much to be thankful for when it comes to food
production. From dairy products, citrus nuts and grapes to more
specialized products, such as wine and dried persimmons, California
puts food and drink on tables around the world.
California has much to be thankful for when it comes to food production. From dairy products, citrus nuts and grapes to more specialized products, such as wine and dried persimmons, California puts food and drink on tables around the world.
The state is a pacesetter in U.S. and world markets on a number of fronts. California drives innovation in introducing plant varieties, new ways of fending off pests and diseases and new ways of packaging to retain freshness.
Overall, our food supply is very safe. But even with the strength of the state’s safety net, there are still some holes. In recent years, deadly e-coli and salmonella outbreaks originating here have killed and sickened consumers.
As state Sen. Dean Florez, D-Shafter, chairman of the Food and Agriculture Committee, has said, “With each new outbreak — almonds in 2004, spinach in 2006, peppers in 2008 (and now beef this past summer) — we find cracks in our food safety and regulatory systems.”
If California wants to maintain a global reputation for having the safest food grown anywhere, the state must do even more to ensure food safety.
Currently, the state has only 35 inspectors to monitor more than 5,500 food processing plants. As Florez says, most California processors can go two or three years without a state inspection. Worse, if a food is found to be tainted, the state’s role is limited to a voluntary recall.
The agriculture industry is content relying on voluntary food safety programs, while awaiting further actions that may or may not come from the federal government. That’s one reason for so few significant bills that would have tightened the safety net.
We have a predictable pattern in California. Immediately after a rare but serious incident of food contamination, lawmakers demand action. But then the lobbyists gang up and the public loses interest.
Legislation dies, only to resurface after the next outbreak.
No doubt, consumer safety depends on more than just legislation. Food preparers and household cooks must be diligent in storing and preparing items such as eggs and meat. Consumers often are as much to blame for problems as the food production system.
Yet you can’t just blame a lack of “personal responsibility” for the food scares of recent years.
The reality is California, with the scale and diversity of its food industry, has unresolved issues related to safety. They need to be resolved.
This editorial first appeared in the Fresno Bee.
