Proceedings of a Workshop

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This activity was supported by contracts between the National Academy of Sciences and National Institutes of Health (HHSN263201800029I/75N98023F00028); the U.S. Department of Agriculture (59-8040-4-003 and 123A9424P0007); and the U.S. Food and Drug Administration (75F40120C00192), with additional support from the American Heart Association; American Society for Nutrition; Cargill, Inc.; Coca-Cola Company; Conagra Brands; Center for Science in the Public Interest; Danone North America; General Mills, Inc.; Institute of Food Technologists; Mars, Inc.; Mondelēz International; National Council on Aging; and Ocean Spray Cranberries, Inc. Any opinions, findings, conclusions, or recommendations expressed in this publication do not necessarily reflect the views of any organization or agency that provided support for the project.

International Standard Book Number-13: 978-0-309-73085-3
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Digital Object Identifier: https://doi.org/10.17226/28575

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Suggested citation: National Academies of Sciences, Engineering, and Medicine. 2025. Safeguarding the food supply: Integrating diverse risks, connecting with consumers, and protecting vulnerable populations: Proceedings of a workshop. Washington, DC: The National Academies Press. https://doi.org/10.17226/28575.

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PLANNING COMMITTEE FOR SAFEGUARDING THE FOOD SYSTEM: EXPLORING HAZARD- AND RISK-BASED APPROACHES TO FOOD SAFETY¹

ERIC A. DECKER (Chair), University of Massachusetts Amherst

KELLIE M. CASAVALE, U.S. Food and Drug Administration, College Park, Maryland

KIMBERLY L. COOK, U.S. Department of Agriculture, Beltsville, Maryland

FRANCISCO DIEZ-GONZALEZ, University of Georgia, Griffin

EMILY DIMIERO, Cargill, Washington, D.C.

LAWRENCE D. GOODRIDGE, University of Guelph; Canadian Research Institute for Food Safety, Guelph, Canada

KEEVE E. NACHMAN, Johns Hopkins University, Baltimore, Maryland

HALEY F. OLIVER, Purdue University, West Lafayette, Indiana

STÉPHANE VIDRY, International Life Sciences Institute, Washington, D.C.

Health and Medicine Division Staff

HEATHER DEL VALLE COOK, Director, Food Forum

CYPRESS LYNX, Associate Program Officer

MEREDITH PARR, Research Assistant

ANN L. YAKTINE, Director, Food and Nutrition Board

FOOD FORUM (AS OF SEPTEMBER 2024)¹

ERIC A. DECKER (Chair), University of Massachusetts Amherst

RODOLPHE BARRANGOU, North Carolina State University, Raleigh

WENDY ATTAYA BOLAND, American University, Washington, D.C.

CINDY DAVIS, U.S. Department of Agriculture, Beltsville, Maryland

EMILY DIMIERO, Cargill, Washington, D.C.

DENISE R. EBLEN, U.S. Department of Agriculture, Washington, D.C.

NAOMI K. FUKAGAWA, U.S. Department of Agriculture, Beltsville, Maryland

JAIME J. GAHCHE, National Institutes of Health, Bethesda, Maryland

CUTBERTO GARZA, Cornell University, Ithaca, New York

STEPHANIE K. GOODWIN, Danone North America, Washington, D.C.

M. R. C. GREENWOOD, University of California, Davis

MARTIN HAHN, Hogan Lovells, Washington, D.C.

BRYAN HITCHCOCK, Institute of Food Technologists, Chicago, Illinois

TERRY T-K HUANG, City University of New York, New York City

EVA HURT, The Coca-Cola Company, Atlanta, Georgia

RENÉE S. JOHNSON, Library of Congress, Washington, D.C.

CHRISTINA KHOO, Ocean Spray Cranberries, Inc., Lakeville, Massachusetts

CASEY LEWIS, Clif Bar & Company, Mondelēz International, Emeryville, California

ALICE H. LICHTENSTEIN, Tufts University, Boston, Massachusetts

PETER LURIE, Center for Science in the Public Interest, Washington, D.C.

MEGAN NECHANICKY, General Mills, Inc., Golden Valley, Minnesota

RONI NEFF, Johns Hopkins University, Baltimore, Maryland

SAM R. NUGEN, Cornell University, Ithaca, New York

SARAH OHLHORST, American Society for Nutrition, Rockville, Maryland

HALEY F. OLIVER, Purdue University, West Lafayette, Indiana

DONALD A. PRATER, U.S. Food and Drug Administration, College Park, Maryland

JILL REEDY, National Institutes of Health, Bethesda, Maryland

KRISTIN REIMERS, Conagra Brands, Omaha, Nebraska

BRIAN RONHOLM, Consumer Reports, Washington, D.C.

SHARON A. ROSS, National Institutes of Health, Bethesda, Maryland

SYLVIA B. ROWE, SR Strategy, LLC, Washington, D.C.

JESSICA SMITH, Mars Wrigley North America, Hackettstown, New Jersey

PAMELA STARKE-REED, U.S. Department of Agriculture, Beltsville, Maryland

MARY T. STORY, Duke University, Durham, North Carolina

PATRICK J. STOVER, Texas A&M University, College Station

CHERYL TONER, American Heart Association, Washington, D.C.

DOROTHEA K. VAFIADIS, National Council on Aging, Arlington, Virginia

Health and Medicine Division Staff

HEATHER DEL VALLE COOK, Director, Food Forum

CYPRESS LYNX, Associate Program Officer

MEREDITH PARR, Research Assistant

ANN L. YAKTINE, Director, Food and Nutrition Board

Reviewers

This Proceedings of a Workshop was reviewed in draft form by individuals chosen for their diverse perspectives and technical expertise. The purpose of this independent review is to provide candid and critical comments that will assist the National Academies of Sciences, Engineering, and Medicine in making each published proceedings as sound as possible and to ensure that it meets the institutional standards for quality, objectivity, evidence, and responsiveness to the charge. The review comments and draft manuscript remain confidential to protect the integrity of the process.

We thank the following individuals for their review of this proceedings:

J. BRADLEY BROWN, U.S. Food and Drug Administration

FRANCISCO DIEZ-GONZALEZ, University of Georgia

FELICIA WU, Michigan State University

Although the reviewers listed above provided many constructive comments and suggestions, they were not asked to endorse the content of the proceedings nor did they see the final draft before its release. The review of this proceedings was overseen by LEE-ANN JAYKUS, North Carolina State University. She was responsible for making certain that an independent examination of this proceedings was carried out in accordance with standards of the National Academies and that all review comments were carefully considered. Responsibility for the final content rests entirely with the rapporteur and the National Academies.

Contents

ACRONYMS AND ABBREVIATIONS

1 INTRODUCTION

2 NUTRITIONAL, ECONOMIC, AND EQUITY IMPLICATIONS IN FOOD SAFETY

Nutritional and Health Implications of Microbial and Chemical Hazards

Economic Implications of Microbial and Chemical Hazards

Equity Considerations

Discussion

3 CONSIDERATIONS AND PERSPECTIVES IN FOOD SAFETY COMMUNICATION

Consumer Considerations in Risk Communication

Regulatory and Producer Perspectives on Food Safety Communication

4 NATIONAL AND INTERNATIONAL PERSPECTIVES ON RISK ASSESSMENT AND TOOLS TO MITIGATE RISK

European Food Safety Authority Approaches for Risk-Benefit Assessment

Innovative Food Safety Tools to Mitigate Risk

Using Machine Learning for Improved Compliance Targeting

Discussion

5 EXPLORING OPPORTUNITIES FOR THE FUTURE OF FOOD SAFETY

Perspectives on the Future of Food Safety

Discussion

REFERENCES

APPENDIXES

A Workshop Agenda

B Biographical Sketches of Workshop Speakers and Planning Committee Members

Box and Figures

BOX

1-1 Workshop Statement of Task

FIGURES

1-1 Opportunities to intervene along the supply chain to protect public health—The arsenic example

2-1 The vicious cycles of diseases of poverty

2-2 Lifecycle of T. cruzi demonstrating the predominant infection routes in people via vector-borne and foodborne transmission

2-3 Comparative data to estimate arsenic exposure from rice cereal versus infant formula

2-4 Diagram of benefit-cost analysis features of the PulseNet system

2-5 Prevalence of food security from 2001 to 2022 in the United States

3-1 Interlinkage of food safety and nutrition

4-1 Building blocks and architecture for the Food Import Risk Explorer (FIRE) model

4-2 The food inspection challenge in Canada

4-3 Screening process underlying CFIA MIST

5-1 Relative source contribution approach to targeted interventions for reducing dietary exposure to inorganic arsenic

Acronyms and Abbreviations