Guest Blog: Raw Milk Wars – An Attorney’s Viewpoint

by R. Drew Falkenstein

There are some benefits to being a lawyer. One is the benefit of reading lots of laws, statutes, and regulations, and knowing the rules that courts are bound by in interpreting those laws. One of those rules is that a court will not read, or interpret, a statute to leave any other clear enunciation—whether entire part, phrase, or word—without effect. In other words, courts will not interpret a law by simply ignoring a specific provision contained in another part of the law.

With the raw milk wars heating up recently, arguments have been made about whether the distribution of raw milk across state lines is “interstate commerce.” This is relevant because, of course, federal law prohibits the distribution of raw milk across state lines—i.e. in interstate commerce. 21 CFR 1240.61 states:

No person shall cause to be delivered into interstate commerce or shall sell, otherwise distribute, or hold for sale or other distribution after shipment in interstate commerce any milk or milk product in final package form for direct human consumption unless the product has been pasteurized.

I recently wrote at foodpoisonjournal.com that:

There is, in fact and law, no “fundamental right to eat whatever we want,” and no indication in the federal Constitution that the founders intended such a right to be implicit in the Bill of Rights. In fact, these legislative attempts are a little ironic, considering that their sponsors, Mrs. Wallis and Mr. Paul, are undoubtedly strict constructionists when it comes to constitutional interpretation. Indeed, the only inference as to the founders’ intent that can fairly be drawn from the Constitution is that Congress is well within its rights to outlaw the interstate sale and shipment of raw milk.

My blog-post received the following comment: “buyers may form a delivery club to pickup milk and bring to dropoff points. This is legal because once the sale is made legally at the farmgate, the milk is out of commerce. It is then legally possessed private property and can be delivered across states.”

Applying the rule of statutory construction described above, courts must give effect to all provisions of 21 CFR 1240.61, including the words “cause to be” that appear, and directly modify, the following word “delivered.” As a result, a violation of the regulation does not depend on a direct sale to a customer in another state. It is sufficient to do any act that “cause[s] to be delivered” raw milk, ultimately, across state lines.

Clearly the addition of the three words “cause to be” would include actions like transporting the product across state lines, selling directly to a consumer who is part of another state’s market, and even producing milk that ultimately will be sold or distributed to consumers in other states. But it is also broad enough—and intentionally so by the regulation’s authors—to include raw milk produced under the guise of a cow-share (or herd-share or lease) agreement where the product ultimately reaches consumers in other states.

Contrary to the commenter on my blog-post it will be no defense in a civil lawsuit, or even in a criminal prosecution, that the milk was produced under the thin guise of an agreement designed only to obscure the legal reality. There is simply no constitutional right to consume raw milk for 21 CFR 1240.61 to run afoul of.



R. Drew Falkenstein is a lawyer with Marler Clark LLP in Seattle, Washington, whose practice is devoted to representing people sickened in foodborne illness outbreaks. Drew has litigated against some of the largest food companies and restaurant chains in the country, and frequently represents people who have been sickened in outbreaks linked to raw milk. His blog, foodpoisonjournal.com, is a widely read publication that comments on food safety of national importance, and major outbreaks and recalls.

Guest Blog: Reducing E. coli O157:H7 In Frozen Ground Beef

The following Guest Blog first appeared on Safety Zone, a regular blog feature on the Meatingplace.com site, and is reproduced here with the kind permission of its author, Dr. James Marsden.

Retail Frozen Ground Beef Patties and Risks of E. coli O157:H7

It’s time to recognize that retail frozen ground beef patties pose an increased risk to consumers and take steps to reduce that risk.

If you conduct a Google search using the words “frozen ground beef patties and E. coli”, you will see that this product category has been implicated in an inordinate number of cases, outbreaks and recalls. The Topps recall and other highly publicized events over the past several years resulted from contaminated frozen ground beef patties. The October New York Times story that described a devastating illness that resulted from E. coli O157:H7 contamination also involved retail frozen ground beef patties.

Frozen ground beef patties were also implicated in the 1993 Jack-in-the-Box outbreak and other early public health events involving E. coli O157:H7. Fast food chains have taken steps to assure the safety of frozen beef patties, including raw material and finished product testing, the implementation of validated cooking processes that fully inactivate E. coli O157:H7 and process control measures that guarantee proper cooking every time. These systems have been effective in controlling the problem in fast food restaurants and other restaurants that use frozen beef patties.

The problem still exists when consumers prepare retail frozen ground beef patties at home. This is because frozen patties are inherently difficult to cook uniformly and sufficiently to control pathogens. If all consumers were educated about the risks associated with frozen beef patties, and took the same steps that have been successful in restaurant preparation, the problem would be solved. This would require that great care be taken when cooking frozen beef patties and the universal use of thermometers to verify that the cooked product has reached a minimum temperature of 160 degrees F. Efforts to inform and encourage consumers to adhere to these practices should continue. However, it is not realistic to expect that all consumers will apply perfect cooking methods when preparing frozen ground beef patties. The risk of E. coli contamination in these products has to be reduced upstream.

Here are 6 steps that I believe would make frozen ground beef patties safer for consumers:

  1. Assure that beef carcasses are processed to minimize the risk of pathogen contamination.
  2. Apply a validated intervention to chilled beef carcasses prior to fabrication.
  3. Test beef trimmings for E. coli O157:H7 using N-60 sampling procedures at slaughter plant.
  4. Apply at least one validated intervention to beef trimmings before grinding.
  5. Adopt a test and hold policy for finished frozen ground beef patties that applies to every production lot (Microbiological testing procedures now allow for results in less than 24 hours).
  6. Implement a prominent labeling statement for frozen ground beef patties with consumer information that underscores the importance of proper cooking (in addition to safe handling labels).

These steps in addition to continued efforts to identify and implement pre-harvest interventions and carcass pasteurization technologies would reduce the risk of E. coli O157:H7 in retail frozen ground patties and also help restore consumer confidence in beef products in general.

About Jim Marsden: Dr. James L. Marsden is Regent’s Distinguished Professor of Food Safety and Security at Kansas State University, and the senior science advisor for the North American Meat Processors Association. He is the past president of the American Meat Institute Foundation in Washington, DC and a graduate of Oklahoma State University.

Guest Blog: Ten things government can do

The following Guest Blog first appeared on Safety Zone, a regular blog feature on the Meatingplace.com site, and is reproduced here with the kind permission of its author, Dr. James Marsden.

Ten things government can do to help small plants improve food safety
 

Food safety standards are the same for all plants, big and small. Large companies usually have more resources to hire people, invest in interventions and maintain microbiological testing programs. Of course, this puts small plants at a disadvantage. The US Congress, USDA and other government agencies need to develop strategies to assist small plants or the meat industry will become even more concentrated. Here are 10 things that could be done to help small businesses improve food safety:

 

  1. Congress should provide tax credits for investment in equipment and process improvements. This has the benefit of helping small businesses improve their food safety systems plus it will improve public health and reduce costs associated with foodborne disease.
  2. USDA should establish a library of reference materials for use as supporting documentation for HACCP plans and SSOP’s.
  3. The mission of USDA inspectors and EIAO Officers should be formally changed to facilitate food safety improvements.
  4. USDA should establish requirements that beef slaughter plants implement at least two validated interventions (USDA’s AMS has already implemented this requirement for school lunch purchases).
  5. USDA should require beef slaughter plants and plants that produce trimmings to test for E. coli O157:H7 and maintain process control records (AMS has already implemented this requirement for school lunch purchases as well). The combination of steps 4 and 5 will reduce the risk of pathogen contamination in meat raw materials for small businesses.
  6. USDA should encourage better control of Listeria monocytogenes by dropping Alternative 3 and requiring all plants to either incorporate a growth inhibitor or use a post lethality treatment(or both). Small plants that operate under Alternative 3 are just waiting their turn for a recall.
  7. Establish a dedicated USDA resource desk for small plants to help answer technical questions.
  8. USDA should provide clear direction on methods for microbiological sampling and testing.
  9. HACCP training should be offered on a USDA website that allows employee training without the expense of travelling to a course site and paying for registration.
  10. USDA should protect small plants from being shut off by suppliers as a result of microbiological tests results or food safety policies.
No doubt there are many other actions that could be taken to help small plants improve food safety. This list of 10 is a good place to start.

About Jim Marsden: Dr. James L. Marsden is Regent’s Distinguished Professor of Food Safety and Security at Kansas State University, and the senior science advisor for the North American Meat Processors Association. He is the past president of the American Meat Institute Foundation in Washington, DC and a graduate of Oklahoma State University.


Some explanatory notes for eFoodAlert readers:

USDA = United States Department of Agriculture
SSOP = Sanitation Standard Operating Practices
EIAO = Enforcement Investigations and Analysis Officer
AMS = Agricultural Marketing Service (an agency of USDA)
Alternative 3 = An alternative method for controlling Listeria monocytogenes in ready-to-eat meats that relies solely on sanitation and testing, without requiring the use of antimicrobial agents or a final lethal treatment to kill the bacteria.