ERS Charts of Note
Friday, July 8, 2016
The U.S. Food and Drug Administration (FDA) oversees the safety of most food sold in the United States. Part of this oversight includes inspecting imported foods at the border or port of entry for evidence of adulteration or misbranding. FDA uses risk-based criteria to determine which shipments are inspected, rather than a random sample. A recent ERS study examined patterns in FDA import refusals over 2005-2013 and compared results with an earlier study of data from 1998-2004. Compared with the earlier period, spices, flavors, and salts, as well as fishery and seafood products, had the largest increases in the number of violations per year for adulteration—problems relating to safety issues, packaging integrity, or sanitation. In fishery and seafood products, the most common adulteration violations were for filth (visually apparent non-food material), the presence of Salmonella bacteria, and veterinary drug residues. In spices, flavors, and salts, the most common violation was for Salmonella. This chart is from “Patterns in FDA Imported Food Refusals Highlight Most Frequently Detected Problems” in ERS’s Amber Waves magazine, March 2016.
Thursday, March 31, 2016
The U.S. Food and Drug Administration (FDA) is responsible for overseeing the safety of most food sold in the United States, including food imported from other countries. A recent ERS study examined patterns in FDA import refusals over 2005-13 and compared results with an earlier study of data from 1998-2004. In both time periods, the majority of violations were for adulteration—problems relating to poisonous ingredients, disease-causing bacteria and viruses (pathogens), unsafe color additives, pesticide residues, or filth (visually apparent non-food material). Two product groups—fishery/seafood products and spices/flavors/salts—were responsible for the majority of violations for Salmonella bacteria. Chemical adulteration, including pesticide residues, accounted for a slightly larger share of import refusals in 2005-13. Chemical adulteration is a common type of adulteration violation in fresh produce and fruit and vegetable products. Misbranding violations for false, misleading, or missing labels accounted for 41 percent of violations in 2005-13, up from 33 percent in 1998-2004. The data for this chart come from the ERS report, FDA Refusals of Imported Food Products by Country and Category, 2005–2013, released on March 28, 2016.