(Marginally) tougher food safety rules mean (marginally) safer food
"There is no more important mission at USDA than ensuring the safety of our food, and we are working every day as part of the President's Food Safety Working Group to lower the danger of foodborne illness. The new standards announced today mark an important step in our efforts to protect consumers by further reducing the incidence of Salmonella and opening a new front in the fight against Campylobacter," announced Secretary of Agriculture Tom Vilsack on Monday. Under these new proposed regulations, 7.5% of the chicken at a processing plant may test positive for salmonella. In 2009, average salmonella levels were at 7.1%, so I guess these giant food conglomerates won't have to stretch too hard to meet the proposed rule. I suppose it's better than the 20% salmonella contamination that's allowed under current regulations. But perhaps current regulations are not the best standard with which to judge the new rules, given that they don't regulate campylobacter at all. Campylobacter causes diarrhea, cramping, fever, and there are no federal standards governing how much of it can be in your food. Under the proposed regulations, companies may not have more than 10% of their carcasses "highly-contaminated" by campylobacter, and no more than 46% may be contaminated at a "low-level." I feel better, don't you?