STOP Foodborne Illness

STOP Foodborne Illness
Founded 1993
Type 501(c)3
Focus Humanitarian
Location
Area served
US and Canada
Method Assistance and Advocacy
Employees
4
Slogan Your Voice For Safe Food.
Website stopfoodborneillness.org

STOP Foodborne Illness, formerly known as Safe Tables Our Priority (S.T.O.P.), is a non-profit public health organization in the United States dedicated to the prevention of illness and death from foodborne pathogens.[1] Founded following the West Coast E. coli O157:H7 outbreak of 1993 in California and the Pacific Northwest, its public health work has focused on advocating for sound public policy, building public awareness and assisting those impacted by foodborne illness. STOP's current headquarters are in Chicago, Illinois.

History

STOP formed as a grassroots organization out of the collective grief and anger of parents of victims of a major 1993 E. coli O157:H7 outbreak associated with Jack in the Box hamburgers. The outbreak, which resulted in the death of four children and more than 700 people falling ill, garnered nationwide media attention.[1]

A myriad of government agencies oversee food safety therefore there is a lack of effective communication between federal, state and local agencies. Although branches of the federal government were aware of emerging foodborne pathogens such as E. coli O157:H7, they did not have a comprehensive plan to combat these new pathogens, nor had they adequately informed the public of their dangers. Scientists and consumer advocates had been quietly warning the United States Department of Agriculture (USDA), Congress, and the media that a failure to inspect meat and poultry for bacteria would lead to a food safety disaster. In response, STOP’s early message to American consumers was that certain foods had the potential to present a serious risk to their health and to the lives of their family members.[2]

Conversations with USDA and the meat industry focused on the devastation and significant illness that is caused by E. coli O157:H7. STOP pushed for warning messages to be delivered to consumers when food contamination was suspected, and encountered significant resistance. However, after fighting the resistance, a victory was experienced in 1996 when STOP was invited to sit at the policy making table, becoming a key player in facilitating the first meat and poultry inspection reforms since 1906.[2]

The organization is focused on affecting change in food handling and processing at the beginning of the food chain. It provides a national service to victims and families needing both immediate and long-term assistance.

In a 2015 Award Ceremony for Food Safety Heroes, Mike Taylor, FDA's Deputy Commissioner for Food, stated that "STOP created the culture of food safety that absolutely has been the driver of everything that’s happened since. It had an immediate effect on the meat industry" and that he is "convinced that [STOP is the] catalyst, and that change of mindset has had a transformative effect on the food system in this country.”

STOP Foodborne illness Achievements in Food Safety[3]

1993

1994

1995

1996

1997

1998

1999

2000

2001

2002

2003

2004

2005

2006

2007

2008

2009

2010

2011

2012

2013

2014

2015

Services[19]

Advocacy

STOP actively participates in three food safety coalitions to create and provide press releases, public service announcements, public comments, and personal stories to journalists and media outlets. On the federal and state levels, public testimony for proposed and pending legislation is provided. STOP’s consumer representation is of vast importance during meetings with agencies such as the USDA, FDA, and CDC. Staff and board members interface with stakeholders regarding food safety programs, further sharing members' united concerns.

Building Public Awareness

E-Alerts are sent out via Facebook, Twitter, and email, which keep constituents (31,000 currently in data-base) up-to-date with news regarding recalled food and potentially harmful outbreaks. In addition to e-Alerts, a monthly eNews letter is published highlighting news and stories regarding topical food safety issues, how people have been personally impacted, STOP events, how to get one's voice heard, and other relevant information. Webinars are an important tool as well. Educational, interactive webinars on food safety and legislative topics educate the public about preventing foodborne illness, regulations affecting food handling/preparation and getting active with advocacy. Beyond media efforts to raise awareness, STOP regularly exhibits and speaks at food safety and other events including the International Food Safety Conference, the Food Safety Summit and AARP’s annual conference. Presentations to high-risk groups for children and the elderly, peer organizations, environmental health agencies and others are especially important. On STOP's website, a variety of information is available; including research on foodborne illnesses, opportunities for volunteers, and educational materials such as factsheets about food safety topics, consumer information, and tips to mitigate food safety risks.

Victim Assistance

STOP provides peer-to-peer mentoring which matches new victims with others who have gone through similar situations to provide support and guidance. A toll-free helpline (1-800-350-STOP) is maintained for the public to call and ask pressing food safety questions. The helpline also provides assistance with issues pertaining to foodborne illness. Tips on how to navigate the public health and medical system are especially important to overwhelmed victims and families. The organization's website provides a medium to share one's story, become an advocate for a safer food supply, and provides an array of information advantageous to those affected by foodborne illness or simply seeking education on the subject.

Honor Wall

Putting faces to the statistics is important because it makes this issue real to the public, as well as other stakeholders. The Honor Wall is dedicated to sharing the names, faces, and stories of those who have been impacted by foodborne illness.

Coalitions and Partnerships[20]

References

  1. 1 2 "Name Change for Food Safety Advocacy Group STOP". Food Safety News. 21 April 2011. Retrieved 15 March 2012.
  2. 1 2 http://www.stopfoodborneillness.org/history
  3. http://www.stopfoodborneillness.org/achievements
  4. (1993, October 31). New Rules for Safe Handling Labels on Raw Meat. The New York Times.Retrieved from http://www.nytimes.com/1993/10/31/us/new-rules-for-safe-handling-labels-on-raw-meat.html
  5. (July 9, 1996). Upgrading the Safety of Meat. The New York Times.Retrieved from http://www.nytimes.com/1996/07/09/opinion/upgrading-the-safety-of-meat.html
  6. Zugger, Abigail. (June 27, 2011). A Timely E. Coli Story, Spun as a Legal Thriller. The New York Times.
  7. Burros, Marian. (July 1, 1998). EATING WELL; Is it Pasteurized? Juice Labels Will Tell."The New York Times." Retrieved from http://www.nytimes.com/1998/07/01/dining/eating-well-is-it-pasteurized-juice-labels-will-tell.html??version=meter+at+5&region=FixedCenter&pgtype=Article&priority=true&module=RegiWall-Regi&action=click
  8. Jolley, C. (1998, February). The Top 10 Influentials. Meat & Poultry, 16.
  9. https://www.federalregister.gov/articles/2001/01/19/01-1291/hazard-analysis-and-critical-control-point-haacp-procedures-for-the-safe-and-sanitary-processing-and
  10. Neuman, William. (December 21, 2010). House Passes Overhaul of Food Laws. The New York Times. Retrieved from http://www.nytimes.com/2010/12/22/business/22food.html.
  11. http://www.foodsafetynews.com/2012/06/congresswoman-delauro-praises-usdas-non-o157-testing/#.U0wqMKLuvzw
  12. http://events.r20.constantcontact.com/register/event?oeidk=a07ea0bzq01ac9e9faa&llr=fxchscmab
  13. https://ga.foodprotectiontaskforce.com/training-and-events/2014-fda-se-retail-seminar/
  14. http://www.cvent.com/events/2014-food-safety-consortium/archived-c7436c9d924d42af9c71df79fb44daae.aspx
  15. http://www.consumerfed.org/news/893
  16. http://www.foodmanufacturing.com/articles/2015/05/consumer-vs-industry-perspectives-partnership-food-safety
  17. http://food.global-summit.com/europe/abstract/2015/america-s-regulation-of-food-policy-from-victim-and-consumer-advocate-perspectives#sthash.uVRQuMBP.dpuf
  18. http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/ProgramStandards/ucm398860.htm
  19. http://www.stopfoodborneillness.org/what-we-do
  20. http://www.stopfoodborneillness.org/coalitions-and-partnerships

http://www.foodsafetynews.com/2013/11/food-safety-cooperative-veriprime-introduces-e-coli-pilot-program/#.Un0Th3B2GSo http://abclocal.go.com/wls/story?section=news/iteam&id=9313611 http://foodpoisoningbulletin.com/2013/after-pink-slime-hubbub-cargill-to-label-finely-textured-beef/ http://abcnews.go.com/Health/spices-top-list-possibly-tainted-foods/story?id=20740295 http://www.thepacker.com/fruit-vegetable-news/Cantaloupe-board-promotes-food-safety-via-twitter-227859321.html

External links

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