FDA Shuts Down Vital Milk Safety Program: What It Means for You and Your Family

Why Was the Program Suspended?

The decision to pause the program came after the Moffett Center Proficiency Testing Laboratory, an important FDA facility responsible for food safety, could no longer provide necessary support for proficiency testing and data analysis. This change is a consequence of the departure of approximately 20,000 employees from the Department of Health and Human Services, which includes the FDA.

According to an FDA spokesperson, the Food Emergency Response Network (FERN) Proficiency Testing Program will continue once it is moved to another lab. However, a definitive timeline for this transition has not been provided.

Current Oversight and Safety Measures

Despite the pause in the proficiency testing program, the FDA maintains that both state and federal labs continue to analyze food samples. They remain committed to working with states to ensure the safety of the pasteurized milk supply.

This suspension follows recent pauses of other important testing programs, which have raised alarms among food safety experts regarding the FDA’s oversight capabilities in the dairy industry.

Expert Opinions on Dairy Safety

Donald W. Schaffner, PhD, an esteemed professor in Food Science at Rutgers University, emphasized, “There has been no change in the regulations, so companies are still required to carry out all the same pasteurization processes they have been using.” However, he acknowledged that the reduction in government oversight might decrease our confidence in food safety.

What does the suspension of the proficiency testing program truly mean for consumers? Here are some critical points to consider:

• Purpose of the Program: The FERN Proficiency Testing Program was initiated in 2004 to ensure lab accuracy during emergencies involving food contamination.
• Ensuring Accuracy: Proficiency testing validates that labs can correctly detect and quantify pathogens, an essential factor in food safety.
• Trust in Lab Results: In emergencies, reliable lab results are vital for public health safety.

Experts like Lewis Ziska, PhD, highlight that milk can serve as a breeding ground for harmful bacteria due to its rich nutrient content. Therefore, the quality control program is pivotal for ensuring safety.

What Should Consumers Do?

The FDA spokesperson assures consumers that milk and dairy are still undergoing safety testing, but the reduction in oversight is concerning. Schaffner mentions, “Suspending the program does not inherently make dairy products less safe, but it does diminish our confidence in their safety.”

Fortunately, many experts believe that consumers do not need to change their dairy consumption habits during this pause. Zeynep Ustunol, PhD, a food science expert, pointed out that dairy facilities will continue to undergo inspections, aligning with the Pasteurized Milk Ordinance (PMO), which has maintained milk safety for over a century.

To bolster safety, here are some practical tips for consumers:

1. Avoid Raw Milk: Opt for pasteurized milk, as it reduces the risk of illness.
2. Home Pasteurization: If you’re inclined, you can pasteurize your milk at home by heating it to 145°F for 30 minutes.
3. Choose Ultra-Pasteurized Milk: This is heated to a higher temperature, eliminating nearly all bacteria.
4. Smell and Taste: If you notice a rancid odor, it’s an indication that bacteria are present, although some pathogens remain undetectable.

Should you choose to avoid dairy altogether during this pause, experts assert that it is not necessary but always wise to remain cautious.