POULTRY INDUSTRY DRAWS BLUEPRINT FOR CONSUMER PROTECTION AT BOC/ECOLAB FOOD SAFETY PANEL
01 February 2001 - BOC Gases

In describing the challenges of bringing safer food products "from farm to fork," James L. Marsden, Ph. D., Regents Distinguished Professor, Kansas State University, said, "The solution to food safety problems lies with application of effective technologies. Partnership between technology providers, industry, consumers and government can facilitate the timely implementation of these solutions, making the achievement of our food goals a reality."

Nancy Donley, president, Safe Tables Our Priority, and member of the National Advisory Committee on Meat and Poultry Inspection said, "As a civilized society we have a responsibility to dramatically reduce the number of food-borne pathogens," and expressed her view that the industry has exclusive responsibility to provide a safe product for consumers. "There is an enormous need," she said, "for the rapid development and utilization of new technologies that will lead to safer food, and I pledge to you to do whatever I can to fulfill the need for government approval of validated food safety technologies."

Ann Hollingsworth, Ph. D., president, American Meat Science Association, agreed that the industry has primary responsibility for food safety, but pointed out that there are too many other parties involved in the process to place exclusive responsibility on food producers and processors. "HACCP is just one tool available to food processors in their quest to achieve food safety," she said. "Processors cannot rely solely on regulation to solve their problems. They must use all the means at their disposal, including adopting new technology, adhering to GMP, and maintaining good maintenance, sanitation and pest control practices." "Food safety is Job 1," she concluded.

Skip Seward, Ph. D., director of food safety, McDonalds, described the steps McDonalds takes to protect its customers. "McDonalds sets very high safety standards for its suppliers," he said. "We require all our suppliers to have a food safety training program, a stock recovery program, and a written, approved and verifiable HACCP compliance plan. They must also be willing to submit to periodic sanitation audits." Seward also described McDonalds' internal food safety program, adding "customer safety and satisfaction are our major concerns."

Richard Higby, Ph. D., senior marketing manager, Meat & Poultry, Ecolab described pathogen reduction strategies from pre-harvest to retail. "At each step in the food production process," he said, "there are new, or soon-to-be-approved technologies available to help reduce pathogens in food." As an example, he cited peroxyacid, an antimicrobial with demonstrated efficacy in fruits, vegetables and red meat as the "the newest component of a multiple intervention strategy."

Keith Nunes, editor, Meat & Poultry, moderated the panel discussion. Dennis Smithyman, vice president, Food Markets, BOC provided opening remarks.

Ecolab is the leading global developer and marketer of critical environment sanitation systems and services for the institutional, food processing and pharmaceutical markets. Ecolab news releases and other investor information are available at www.ecolab.com and by telephone at 1-800-FACT-ECL.

http://www.boc.com

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