ERS Charts of Note
Tuesday, June 27, 2017
The California Leafy Green Products Handler Marketing Agreement, commonly known as the Leafy Greens Marketing Agreement (LGMA), went into effect in 2007, the first of a new generation of commodity-specific food safety programs to address microbial contamination in the produce industry (LGMA was developed privately by the industry, but participating firms work with USDA and the California Department of Food and Agriculture to verify compliance.) If firms decide to participate in the voluntary LGMA, they must implement a minimum standard of field-level food safety practices; compliance is enforced by mandatory third-party audits. A recent ERS report examined the 2012 food safety practices and costs of seven large LGMA participants. The case study looked at total food safety costs for firms in the LGMA, not just the costs of LGMA practices. The study found that labor costs are the primary food safety expense for LGMA participating firms. Of the five food safety costs measured in this case study, food safety staff accounted for 38 percent of the costs and foremen food safety time accounted for an additional 32 percent. While these cost shares are large, they do not account for the food safety time of other people in the firm with smaller food safety roles. This chart appears in the ERS Amber Waves article, "The California Leafy Greens Industry Provides an Example of an Established Food Safety System," released in June 2017.
Friday, June 2, 2017
USDA’s Food Safety and Inspection Service (FSIS) tests chicken and turkey carcasses as well as ground meats and poultry and chicken parts for non-typhoidal Salmonella in meat and poultry plants. Until 2008, plant performance on these tests was not disclosed to the public. In 2006, FSIS enacted an easy-to-understand metric for rating a chicken plant’s performance on Salmonella tests, and from 2008 to 2010, disclosed the identities of plants with mediocre or poor performance on the agency’s Web site. In 2011, FSIS established a stricter performance standard for chicken plants. A recent ERS report explored the impact of FSIS’s efforts to provide better and more information on chicken plants’ performance on Salmonella tests and the impact of the 2011 revision to the Salmonella performance standard for chicken. The researchers accounted for plant-level factors, such as the size and age of the plant, to isolate the effect of the policy changes on Salmonella levels. During 2006-14, the share of samples of broilers testing positive for Salmonella dropped from about 14 to 2 percent. ERS analysis found that 75 percent of the decline correlated with the timing of FSIS’s disclosure policy and the 2011 standard. This chart appears in the ERS report, Public Disclosure of Tests for Salmonella: The Effects on Food Safety Performance in Chicken Slaughter Establishments, and the Amber Waves article, "Regulation, Market Signals, and the Provision of Food Safety in Meat and Poultry," released on May 26, 2017.
Thursday, September 1, 2016
While most?E. coli?bacteria are relatively harmless, a small group of?E. coli?produce a Shiga toxin that can severely damage a person?s kidneys. The most well-known Shiga toxin-producing?E. coli?(STEC), STEC O157, causes less than 1 percent of U.S. foodborne illnesses with an identifiable pathogen cause and only 2 percent of the cost of these pathogens. Yet, because it is a major cause of outbreaks and because it can cause kidney damage, STEC O157 is often in the news. ERS estimates that the 63,000 illnesses caused by STEC O157 (formerly called?E. coli?O157) each year in the United States impose $271.4 million in economic burden. Most people (97 percent) sickened with STEC O157 recover without being hospitalized. In roughly 2,100 cases of STEC O157 illnesses, however, people are hospitalized; in 15 percent of these cases the kidneys are affected?sometimes resulting in death, ongoing dialysis, or a kidney transplant. Cases in which the kidneys are affected account for 64.5 percent of the economic burden from foodborne STEC O157. This chart is based on a chart in the ERS report,?Economic Burden of Major Foodborne Illnesses Acquired in the United States, May 2015.?
Thursday, September 1, 2016
The 2014 ERS Eating & Health Module of the American Time Use Survey features new questions about food safety practices when preparing meals. This is the first nationally-representative, large scale Federal survey to ask Americans about their use of meat thermometers when preparing meat, poultry, or seafood. Survey respondents who said that they are the usual meal preparers or those who split the task with other household members were asked whether they had prepared any meals with meat, poultry, or seafood in the last week. Eighty-nine percent of the usual/split meal preparers prepared some form of meat. Of those, 12.9 percent used a meat thermometer in preparing meals. Meal preparers in households with children had a higher rate of meat thermometer usage (15.2 percent) than in households without children (11.7 percent). The shares of men and women meal preparers who used a meat thermometer?14.2 and 12.2 percent, respectively?were not statistically different from each other. The data for this chart are from the ERS report, Americans? Eating Patterns and Time Spent on Food: The 2014 Eating & Health Module Data, released on July 28, 2016.
Thursday, September 1, 2016
Quantifying the impacts of foodborne illness can help public health officials and food industry personnel better target food safety resources. ERS has analyzed the economic burden of the 15 pathogens responsible for close to 95 percent of the 9.4 million annual episodes of foodborne illness for which a pathogen cause can be identified. ERS estimates reveal that 83 percent of the economic burden from these 15 foodborne pathogens is due to the number of deaths they cause per year. For example, of the 1 million annual cases of foodborne illness caused by the pathogen Salmonella, an average of 91 percent of people recovered without visiting a doctor, 7 percent visited a doctor and recovered, and 2 percent of cases were severe enough to require hospitalization. Most people hospitalized with a Salmonella infection recover. However, the 378 people who do not survive account for $3.3 billion, or 89 percent, of the economic burden from this pathogen. This chart appears in ?Quantifying the Impacts of Foodborne Illnesses? in the September 2015 issue of ERS?s Amber Waves magazine.
Thursday, September 1, 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, September 1, 2016
Both the total economic burden of a disease and the severity of individual cases are important indicators of how serious the disease is. ERS estimates the aggregate economic burden of 15 major foodborne illnesses at over $15 billion per year. But these 15 illnesses?and the pathogens that cause them?have very different total and per case impacts. For example, Salmonella?s total annual economic burden ($3.7 billion) is over 10 times Vibrio vulnificus?s ($320 million). But the per case burden of Vibrio vulnificus ($3.3 million) is almost 1,000 times that of a Salmonella case ($3,568). High per case burdens are the result of severe health outcomes, such as birth defects, renal failure, and death. Total annual economic burden reflects per case costs and how many people are sickened by the pathogens each year. Toxoplasma gondii ranks second behind Salmonella in terms of total economic burden and has a per case cost of $38,114. Listeria ranks high on both a per case basis ($1.8 million) and a total annual burden basis ($2.8 billion). Like Salmonella, Norovirus and Campylobacter also stand out as having high total impacts, though relatively lower per case costs. The statistics for this table are from ERS?s Cost Estimates of Foodborne Illnesses data product, March 2016.
Thursday, September 1, 2016
Over 95 percent of illnesses, hospitalizations, and deaths from the 9.4 million episodes of foodborne illnesses in the United States that can be tied to identifiable pathogens are caused by 15 foodborne pathogens. A new ERS data product provides cost estimates for these 15 pathogens in terms of medical costs, wages lost from time away from work, and value of death. Norvirus illnesss is the most common U.S. foodborne illness and accounts for 60 percent of foodborne illnesses that can be tied to a specific pathogen?5.5 million cases a year. Although in 90 percent of cases people recover without seeking medical care, Norovirus ranks 4th among foodborne pathogens in terms of economic burden?an estimated $2.3 billion in a typical year. Fifty-seven percent of these costs are due to deaths, 16 percent are due to hospitalizations, and the remainder are incurred by those who treat themselves at home or visit a doctor. The statistics for this chart, and similar costs for 14 other foodborne pathogens, can be found in the Cost Estimates of Foodborne Illnesses data product released on October 7, 2014.
Thursday, July 9, 2015
In a typical year, 15 pathogens cause over 95 percent of the 9.4 million cases of foodborne illness in the United States for which a pathogen cause can be identified. ERS estimates that these 15 pathogens impose $15.5 billion per year in medical costs, wages lost from time away from work, and societal willingness to prevent premature deaths. Just five pathogens—Salmonella (all non-typhoidal species), Toxoplasma gondii, Listeria monocytogenes, Norovirus, and Campylobacter—account for 90 percent of this economic burden. A foodborne pathogen’s economic burden is determined by both the number and severity of illnesses it causes. Norovirus is the most common U.S. foodborne illness, but one from which 90 percent of infected people recover without seeking medical care. In contrast, Listeria monocytogenes sickens a relatively small number of Americans each year, but almost 20 percent of those infected die. The statistics for this chart are from the ERS report, Economic Burden of Major Foodborne Illnesses Acquired in the United States, May 2015.
Wednesday, May 13, 2015
Listeria monocytogenes causes few illnesses compared to many other major U.S. foodborne pathogens, but these few cases have a high economic burden. According to 2011 estimates from the U.S. Centers for Disease Control and Prevention, each year about 1,300 adults in the United States are sickened by foodborne Listeria. These cases can have serious consequences, especially for older adults, those with compromised immune systems, and pregnant women and their unborn children. Ninety percent of those who are sickened by Listeria require hospitalization and around 250 die. Pregnant women generally recover without further complications to themselves, but their infections can have serious impacts on their fetuses. Each year, about a third of the 280 cases of congenitally-acquired Listeria infections result in permanent disability or death. ERS estimates that foodborne Listeria infections cause an estimated $2.8 billion annually in medical costs, lost wages, and societal willingness to pay to prevent deaths. About a quarter of that burden is from newborn and prenatal infections. This chart and similar charts for 14 other pathogens can be found in the ERS report, Economic Burden of Major Foodborne Illnesses Acquired in the United States, released on May 12, 2015.
Friday, February 27, 2015
USDA’s Agricultural Marketing Service (AMS) provides about half of the ground beef served in the National School Lunch Program (NSLP) by purchasing raw and cooked ground beef products from U.S. meat producers. AMS-approved suppliers must meet AMS’s basic standards. AMS suppliers can be “active” and sell to the NSLP or be “inactive” and sell in commercial markets only. Active ground beef suppliers must adhere to a strict Salmonella standard. A recent ERS study found that on average, ground beef from all groups of producers examined had levels of Salmonella below the limit set by USDA’s Food Safety and Inspection Service. Researchers also found that AMS standards incentivize producers to supply ground beef to the NSLP that has lower levels of Salmonella contamination (0.7 percent of samples testing positive) than the ground beef the same suppliers sell to commercial buyers (1.6 percent of samples testing positive). Plants supplying ground beef to the NSLP performed better on Salmonella tests than commercial-only and inactive AMS plants. This chart appears in “Strict Standards Nearly Eliminate Salmonella From Ground Beef Supplied to Schools” in the February 2015 issue of ERS’s Amber Waves magazine.
Monday, January 26, 2015
USDA’s National Agricultural Statistics Service and Economic Research Service recently conducted the Agricultural Resource Management Survey (ARMS) of the U.S. broiler chicken industry. Results indicate that several sanitation and biosecurity practices were widespread on broiler operations in the United States in 2011. Almost all operations used practices to control rodent and wild bird access to facilities, and almost all rotated flocks on an all-in, all-out basis, aimed at limiting the spread of pathogens and disease among animals. Nearly half of broiler operations reported that they follow the National Poultry Improvement Plan (NPIP) or a Hazard Analysis and Critical Control Point (HACCP) Plan, which are designed to improve animal health, food safety, and food quality. One-fifth of operations fully cleaned out and sanitized their houses after each flock removal. USDA may provide support for incineration and composting facilities, as well as litter management practices, through payments made under the Environmental Quality Incentive Program (EQIP). ARMS results find that seven percent of contract growers received EQIP payments related to broiler production in 2011. This chart is found in the ERS/NASS report, 2011 ARMS - Broiler Industry Highlights.
Monday, January 5, 2015
Each year, roughly a million people in the United States become ill from a foodborne Salmonella infection according to 2011 estimates from the U.S. Centers for Disease Control and Prevention. For most healthy people, the infection causes short-lived symptoms that do not require medical attention. However, 7 percent of those infected are sick enough to visit a physician before recovering. Over 19,000 people a year are admitted to the hospital with a foodborne Salmonella infection, and roughly 380 of them die. Salmonella ranks first among 15 leading U.S. foodborne pathogens in terms of economic burden. Foodborne Salmonella infections impose an estimated $3.7 billion each year in the United States in medical costs, wages lost from time away from work, and societal willingness to pay to prevent deaths. Almost 90 percent of this burden—$3.3 billion—is due to premature deaths; 8 percent is due to hospitalization, and the remaining 3 percent are the costs associated with the non-hospitalized cases. The statistics for this chart and similar costs for 14 other foodborne pathogens can be found in ERS’s Cost Estimates of Foodborne Illnesses data product.