Progress on reducing foodborne illness from pathogens like Salmonella and Campylobacter has been stalled for the last 20 years. Much of this illness is caused by contaminated meat and poultry. What is the U.S. Department of Agriculture, the agency responsible for regulating meat and poultry safety, doing to reduce foodborne illness? Does USDA need a new statutory mandate, similar to the Food Safety Modernization Act, which gave the U.S. Food and Drug Administration mandatory recall authority and other expanded powers a decade ago? What are the leading proposals for reform? In particular, does USDA need to rethink its approach to Salmonella and Campylobacter? A panel of experts will discuss the future of food safety regulations at USDA.

Margarita Raycheva, IHS Markit

Mike Robach, The Robach Group
Patricia Griffin, M.D., Centers for Disease Control and Prevention – Presentation
Sarah Sorcher, Center for Science in the Public Interest – PowerPoint