On the recordDecember 11, 1999
Good morning. The holidays are upon us, and across our Nation families and friends are gathering to celebrate the season. Today I want to talk about the steps we must take to make sure the food at these festivities, indeed, the food we serve every day, is the safest in the world. For 7 years now, our administration has worked hard to strengthen our food safety standards for the 21st century. We've made significant strides by using the newest research and best technology available. We're using new, science-based standards for meat, poultry, and seafood. We've updated our standards for fruit and vegetable juices. We also established a nationwide early warning system for food-borne illness to catch problems sooner and prevent them from happening in the first place. We're making new advances each year, and are committed to moving forward on all fronts. But the holiday season is only our latest reminder. When it comes to what we feed our families, there's really no such thing as too safe. We know certain foods carry a special risk for children, for the elderly, for those with weakened immune systems. My Council on Food Safety has identified eggs as one of those foods. Every year, about 3.3 million eggs are infected with salmonella bacteria. This causes about 300,000 cases of illness. And when infected eggs still make it from the farm to the table, we know we have more work to do.…
Source
govinfo.gov




