FDA issues first Reportable Food Registry report

By Kimberly Atkins The Daily Record Newswire In its first report on its new Reportable Food Registry, the Food and Drug Administration announced that Salmonella and food allergens were the most common food hazards reported by those in the food industry. The registry was set up under the FDA Food Safety Modernization Act, which was recently signed into law. Under the Act, manufacturers, processors, packers and holders of FDA-regulated foods are required to report safety problems that could result in serious health consequences to humans or animals to the FDA in a timely manner. These reports provide early warning to the FDA about potential public health risks and help ensure that dangerous foods are removed from commerce when necessary. FDA officials said the first report, which consists of about 2,200 entries, showed that the registry was successful. ''This report is a measure of our success in receiving early warning on problems with food and feed,'' said FDA Deputy Commissioner for Foods Michael Taylor, in a statement. ''The data in this report represents an important tool for targeting our inspection resources, bringing high risk commodities into focus, and driving positive change in industry practices - all of which will better protect the public health.'' Salmonella accounted for 37.6 percent of hazards, while undeclared allergens or intolerances accounted for 34.9 percent, according to the report. Salmonella was most commonly found in spices and seasonings, raw agricultural produce, animal feed and pet food and nut and seed products. Food allergens were most commonly detected in bakery goods, dried fruit and vegetable products, prepared foods, dairy items and candy. Published: Mon, Feb 21, 2011

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