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COMPLIANCE


June 27, 2023


BRINGING FOOD SAFETY TO THE MASSES

By Food Safety Tech Staff No Comments

Following the world premiere of “Poisoned: The Dirty Truth About Your Food,” Dr.
Darin Detwiler discusses his goals in taking part in the documentary, who the
film aims to reach, and changes that could be implemented to strengthen
America’s food safety system.


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Food safety is set to gain national prominence with the release of “Poisoned:
The Dirty Truth About Your Food.” The documentary from director Stephanie
Soechtig was inspired by the book, Poisoned: The True Story of the Deadly E.
Coli Outbreak That Changed the Way Americans Eat, by Jeff Benedict, which tells
the story of the landmark 1993 Jack in the Box E. Coli outbreak.

The film premiered on June 9 at the Tribeca film festival and will launch on
Netflix in Fall 2023. We spoke with Dr. Darin Detwiler, author, founder and CEO
of Detwiler Consulting Group, and professor at Northeastern University, whose
son Riley died as a result of the outbreak at just 16 months old, about his
involvement in the documentary, who the film aims to reach, and changes that
could be implemented to strengthen America’s food safety system.

How did the documentary come together and how did you get involved?

Sarah Sorcher, Marion Nestle, Christine Haughney Dare-Bryan, Julie Marler, Bill
Marler, Darin Detwiler

Dr. Detwiler: The film makers bought the rights to the book Poisoned by Jeff
Benedict, But where Benedict’s book really looks at 1993 and the immediate
aftermath of the Jack-in-the-Box E. coli outbreak, the filmmakers also wanted to
look at the 30 years since the outbreak. We connected because I had written Food
Safety: Past, Present and Predictions, and in that book I talk about 1993 and
the immediate aftermath, but I also talk about the Peanut Corporation of
America, the romaine lettuce outbreak and other landmark cases over the past
three decades. I was a good resource for them in terms of my experience in 1993
with the death of my son, who was one of those four who died as a result of the
E. Coli outbreak, and also in terms of my work with USDA and the FDA and my role
as an academic who speaks on food safety and food safety policy.

Who is the intended audience in terms of who the filmmakers were hoping to speak
to and in terms of who you hope to reach?

Dr. Detwiler: I love the fact that there are different audiences for the
documentary. This is an opportunity for food safety professionals to understand
the legacy of the E. Coli outbreak and the why behind the protocols, procedures,
and expectations in regulatory compliance.

But what excites me is that this documentary was made for the general public,
and it can hit the hearts and the stomachs of everyone. Everyone eats, and for
more than 50% of people, their first job is somehow connected to food. Could
this help someone who is working on a food production line better understand the
history behind food handling and food safety requirements?

At the premiere there were so many questions from the audience and people were
saying, “I had no idea you could get it E. coli without even eating a
contaminated product. I had no idea this is still an issue.” This documentary
could impact the decision making of several different categories of stakeholders
who all have a role to play in terms of the bigger picture of food safety.

It must be painful to keep revisiting and telling the story of your son’s death.

Dr. Detwiler and son Riley.

Dr. Detwiler: It’s a way from me to pay respect to my son, and this might sound
Pollyannaish, but it also helps to memorialize his story and extend the legacy
of his life to new audiences.

If my son was alive, he’d be older than I am now—I was 24 in 1993 and Riley
would be 31 today. For 30 years I have been sharing his story, and it has served
two purposes. One is to help improve food safety at the core level and two is to
keep my promise to myself. Right after my son died, I spoke with President Bill
Clinton on the phone, and I said, “I feel like I need to help and be a part of
this.” My thinking was, whatever I can do in terms of science or technology or
laws and policy, we’re going to make it such that families in the future will
not be dealing with these problems, but clearly they still are.

There was also a sense of, while I’m faced with losing my son, I don’t want to
be faced with this notion that my son lost his father. When I do this work, in
my mind it’s like I’m still spending time with him. I’m still there for him. And
I do this not only for myself and my son but also for other people who have been
affected by foodborne illness. To say “the CDC estimates that 48 million
Americans become sick every year, that some 128,000 are hospitalized and 3,000
die every year,” that’s usually the most lip service anyone gives to the idea of
foodborne illness. When I tell the story of my son’s illness and other family’s
experiences, that puts a face and an emotion to those numbers. My goal is to not
only impact those with the ability to change the industry, but also serve those
3,000 families every year—that’s 90,000 families since my son died—that live
with that chair forever empty at their family table. I saw this documentary as
being very important because the true burden of foodborne illness is
represented, and representation is an important part of the healing and recovery
from such an event.

I was surprised to learn that back in 1993 E. coli in beef wasn’t a significant
concern on the federal level, but was more stringently regulated among a small
number of states. Are there food safety risks today where you feel we’re lacking
in oversight or regulation?

Dr. Detwiler: There were very few states that were reporting E. coli at that
time, but within a year that had quadrupled. Today, we have Pulsenet and
Foodnet, which are federal collections of data related to foodborne illness
incidents, and we have much better—when you’re looking at multi-state
outbreaks—data being collected.

One area that’s of interest is the FDA Food Code in that it is updated
regularly, but there are some states that use very old versions of it. When I
was doing my doctorate research just a few years ago in 2015-2016, there were
some states that were using versions of the Food Code there were over 20 years
old, and clearly the science has changed.

On the federal level, there are 15 different federal agencies that play a role
in food safety as well as many different state agencies, but you don’t just have
50 states. Within those 50 states you have either the State Department of
Agriculture or the State Department of Health overseeing food safety—each of
which have two different missions and two different sources of funding. On top
of that there are more than 3,000 different jurisdictions for food safety in the
U.S. when you start looking at military bases, tribal reservations, universities
and colleges, etc. In some places it’s regulated by the state and in others it’s
by county or even by city. So there are a lot of moving pieces and a lot of
different players, resulting in this patchwork of regulatory agency oversight.

Shortly after the 1993 outbreak, the USDA declared that E. coli was an illegal
adulterant in meat, and today we rarely see cases of food safety failure related
to E. coli and meat. However, there were no significant changes in FDA policy
until FSMA was passed in 2010, and the rules didn’t start to be implemented
until 2016.

Imagine if we had a single food safety agency. Imagine if there had been a
single agency 30 years ago and if the change in policy hadn’t just impact food
regulated by the USDA but instead impacted all foods.

Does this mean you support the potential move to create a single Human Foods
program at the federal level?

Dr. Detwiler: I do support it and believe it would solve some of these gaps.
When you look at other nations you don’t have the division among the states like
we have here. Just the sheer number of agencies at the federal level,
economically it doesn’t make sense. Look at what happened after 9/11. Suddenly
you have the Department of Homeland Security that says we can cut through some
of these problems by creating a federal agency that brings together all the
different agencies involved in national security. Imagine if something like that
was done in terms of food safety.

There are a lot of factors to consider, and this is a complicated issue. I don’t
think this documentary will answer all the questions, but I hope that it will
compel consumers to start asking these questions. That is where we can
potentially see the greatest change and improvement in food safety.

You mentioned that in the documentary the film makers wanted to focus on the
legacy of 1993, what in your words is the legacy of 1993?

Dr. Detwiler: In terms of the positive, it gained the media’s attention. We have
a food safety culture and industry today that has radically grown when you look
at magazines and websites and conferences and things like that. What I do find
unfortunate is that it is focused on industry. Imagine if all the messaging
about driver safety was kept within the automobile industry and not actually
getting to drivers. This documentary fills a big gap by focusing on the
consumer. We also have seen the positive impact of the USDA declaring E. Coli an
illegal adulterant in meat.



Some of the things the documentary highlights, however, is the issue of
antibiotic resistance and salmonella still being legal in poultry. When you look
at some of the things that haven’t changed—for example, we see cattle feed lots
that are next to where romaine lettuce is grown, the idea that Hepatitis A could
be prevented in the food industry and in restaurants if employees simply got the
vaccine to prevent it, and the lack of consequences for food safety
failures—there are still areas that are lacking.

Most people don’t realize that with Jack in the Box back in 1993, there were no
state or federal charges filed even though the CEO acknowledged—in front of news
cameras—that they violated state law on the minimum cooking temperature,
resulting in hundreds of illnesses and hospitalizations and the death of four
people.

For families who’ve lost a child or their child has been left disabled, these
cases have all been settled out of court and out of the public eye. This
documentary bypasses all of that and puts this information in a very public
package.


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Bill Marler E. coli Focus Article Jack in the box Jeff Benedict Peanut
Corporation of America Poisoned Riley Detwiler romaine lettuce

ABOUT THE AUTHOR

Food Safety Tech Staff
Innovative Publishing Company, Inc.

The Food Safety Tech staff consists of freelance journalists and industry
contributing writers with decades of experience in covering food safety issues
under the categories of compliance, food laboratory and manufacturing processes
and technologies, foodservice and retail, regulations and sustainability.

You can contact our writing staff via our Contact Page


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Maintaining communication, approving new suppliers in times of geopolitical
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