USAHA News
United States Animal Health Association
Contact:  Larry Mark - (703) 451-3954 - ldmark@erols.com


For immediate release:

QUALITY ASSURANCE:  "NOBODY WANTS TO PAY FOR IT"

	HERSHEY, Pa., Nov. 8, 2005 - "Will industry quality assurance programs meet 
the need for food safety on the farm?" This was one of the topics addressed at the 
meeting of the Food Safety Committee of the U.S. Animal Health Association (USAHA) 
here this week.

	Committee members heard from a number of different speakers describing 
various quality assurance programs ranging from beef cattle to dairy to sheep, swine and 
poultry and egg operations.  Representatives of processors and retail outlets also 
addressed this issue.

	According to committee chair Dr. David Glauer, Ohio State Veterinarian, a 
number of quality assurance programs have been developed over the past ten-plus years 
by the beef, dairy, pork and sheep industries.  However, these on-farm efforts have not 
been widely accepted by livestock producers.  

	Quality assurance programs are principally programs of herd health, biosecurity, 
genetic selection, well-being and record keeping.  With the exception of the Trichina 
Reduction Plan and various egg quality assurance plans, they are principally intended to 
reduce blemishes and residues and not to imply the reduction of livestock microbial loads 
that could be incriminated in food-borne outbreaks.  

      The bottom line, Dr. Glauer said, is that the market place has not supported these 
programs by providing any financial incentives to the producer.  Presentations from 
processors and retailers revealed that they may expect a safe and wholesome product 
without additional cost.  However, without some economic incentives, there will be 
continued reluctance on the part of the producer to implement quality assurance 
programs.
      
      Dr. Glauer concluded that the intersection of food safety and food defense from 
an animal health, quality assurance program, and farm-to-table integrative perspective is 
an emerging issue that the USAHA food safety committee may want to consider in the future.
      
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