WASHINGTON — Shoppers nervous about foodborne illnesses may turn to foods produced at smaller farms or labeled “local,” “organic” or “natural” in the hopes that such products are safer. But a small outbreak of salmonella in organic eggs from Minnesota shows that no food is immune to contamination.
While sales for food produced on smaller operations have exploded, partially fueled by a consumer backlash to food produced by larger companies, a new set of food safety challenges has emerged. And small farm operations have been exempted from safety laws over worries about too much government intervention and tight budgets.
The government has traditionally focused on safety at large operations — including farms, processing plants, and retailers — because they reach the most people. Recent outbreaks in cantaloupe, ground turkey, eggs and peanuts have started at large farms or plants and sickened thousands.
“While it's critical that food processors be regularly inspected, there is no way the Food and Drug Administration would ever have the resources to check every farm in the country, nor are we calling for that,” says Erik Olson, a food safety advocate at the Pew Health Group. “Unfortunately, there are regulatory gaps, with some producers being completely exempt.”
The FDA, which oversees the safety of most of the U.S. food supply, often must focus on companies that have the greatest reach. A sweeping new egg rule enacted last year requires most egg producers to do more testing. Small farms like Larry Schultz Organic Farm of Owatonna, Minn., would not have to. That farm issued a recall last week after six cases of salmonella poisoning were linked to the farm's eggs.
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