David Satcher, M.D., PH.D.
Assistant Secretary for Health and Surgeon General
Office of Public Health and Science
Public Voice for Food and Health Policy
National Press Club
Washington, DC
Monday, March 15, 1999
[This text is the basis for the Assistant Secretary for Health and Surgeon
General's oral remarks. It should be used with the understanding that some material may be
added or omitted during presentation.]
Introductory Remarks
Acknowledgments
Thank you for that kind introduction. My pleasure in being here. I bring
you greetings from the Department of Health and Human Services.
It's a joy to be here for the 22nd National Food Policy
Conference. I want to commend you for the work you do to help ensure public health through
research and advocacy for food safety and policy.
Let me commend you for the work that you do and your special contribution
I appreciate your efforts for several reasons. First, because during the time that I was
Director of the Centers for Disease Control and Prevention (CDC), I was responsible for
developing a reliable system of food safety surveillance for the nation. Today, as Surgeon
General and Assistant Secretary for Health, I have the added responsibility of protecting
public health, including food safety surveillance, and setting healthy guidelines for
nutrition.
I also want to commend your work because my experience in having grown up
on a farm has made me intimately aware of the importance of safe food handling and good
nutrition.
The Important Place of Food in Our Lives
Food is a necessity to live. Not only that, it is a universal source of
pleasure, in addition to being a source of health and strength. Families eat together.
Business deals are made over lunch and dinner. Love affairs begin and flourish around
meals. Even religious ceremonies like the Last Supper involve food.
So even the remotest threat to the safety of our food supply is a threat
to nearly every facet of our lives.
The Safety of Our Food Is a Critical
Concern
Generally, our food is considered to be fairly safe -- maybe the safest in
the world. However, there are far too many threats and illnesses from food consumption.
It's difficult to know exactly how many people become ill or die from foodborne illnesses
each year, but we believe somewhere between 33 million and 81 million people suffer from
foodborne illnesses each year. We have difficulty reporting the numbers because many
people who get foodborne illnesses often do not report it. And many physicians who see
patients with foodborne illnesses often don't report it. It's estimated that about 9,000
to 10,000 people die each year from foodborne illnesses, at a cost of about $6.5 million
to $35 billion.
The questions still remain as to whether we are experiencing more
illnesses today than ever before? Or are we simply hearing about more? And are people more
susceptible today than ever before due to weakened immune systems? Whatever the case, we
must work to strengthen our system of food safety and surveillance. How we handle food
determines how well we live.
My Experiences With Food Production
One of my favorite hobbies is gardening, which might be due to my
experiences as a child growing up on the farm. It's a wonder that we did not experience
more foodborne illnesses back then. With no running water and no electricity, we relied on
canning, smoking and preserving foods. My parents raised 10 children on 40 acres of rocky
land in Anniston, Alabama. We planted, nurtured and harvested the food we ate and we
knew firsthand what went into getting it from the farm to the table.
Today, however, far fewer people are raising the bulk of their meals
themselves, and many different people are involved in getting the food from the farm to
the table. We rely on the services of many different people to grow, harvest, process, and
deliver, store, and prepare our food for us. That means that outbreaks can happen at so
many different levels when you have so many people handling food and we must be concerned
about the number of dangerous substances our food might contain, including pathogens,
allergens, chemicals, additives, to name just a few.
Thanks to the great strides we have made as a nation in setting in place a
system of surveillance to ensure food safety, we can feel fairly confident that when we go
to the grocery store, the school cafeteria, the restaurant, the fast food chain, or the
all-night diner, the food we are getting is usually safe B but not always.
And should anything break out, we can take some comfort in knowing that
our early warning systems and early detection systems help ensure that we are monitoring
and tracing diseases more quickly than ever before. Some of those systems include the
Foodborne Diseases Active Surveillance Network called FoodNet, the USDA's Pathogen
Reduction and Hazard Analysis and Critical Control Points (HACCP) and Pulsenet, the
foodborne pathogen fingerprinting system, and the National Antibiotic Resistance
Monitoring System (NARMS).
Just last week the Department released preliminary data from the CDC's
FoodNet that shows a decline in the overall incidence of Salmonella and Campylobacter
infections, two of the most common causes of foodborne disease in the United States.
Even with that, foodborne illnesses claim the lives of 9,000 people each
year and estimates are that incidents are expected to rise by 10 to 15 percent over the
next decade.
Threats to Food Safety
What is the basis of our problem today? First of all, it's the way we eat.
Our diet is a problem. Fast food restaurants can be a problem, as with the E. Coli 0157H7
breakout at Jack-in-the-Box during the time I was Director of CDC. There are many
different ways things can go wrong in fast food establishments, as often documented. Also,
our global food supply raises some concerns, as we saw with the Hepatitis A outbreak from
strawberries, which we traced back to a processing plant. Then, there's new and emerging
infectious diseases, resulting from bacteria, fungi, parasites, and additives, not to
mention the problem of weakened immune systems from AIDS, organ transplants, and
illnesses. All are threats to food safety and how we deal with it.
Enhancements to Food Safety
We have new cooperation among agencies, including the FDA, USDA, EPA, and
CDC. These relationships enhance the public health infrastructure for early detection and
awareness. FoodNet represents a type of cooperation that has been rare in the past. In
addition, upgraded systems will further enhance those relationships.
The National Academy of Sciences has raised concerns about the nation's
food safety, including the adequacy of the science, the need to improve the statutes that
impact regulations and inspections, and the need for a single voice regarding food safety.
These are issues we will and must continue to debate.
Surgeon General's Priorities
Since becoming Surgeon General and Assistant Secretary for Health, I have
traveled the nation talking to people about our evolving priorities. But I said when I was
sworn in that I wanted to be the Surgeon General who not only talked to but who also
listened to the American people. So I've been doing just that, and out of our
conversations have come some very important developments.
Let me just say before I get into these priorities that I hope that you
will not only listen to them, but that you will also offer feedback and respond, because
I'm going to need your help in making them work.
Our first priority is to move toward a Balanced Community Health
System. That system must be based on health promotion, disease prevention, early
detection and universal access to care. And it must be research-based and supported by the
best available science. This system calls for community involvement, including civil
groups, faith-based organizations, and other local organizations.
Today, our system of health is at best uneven. A balanced community health
system must include a system of food safety.
So what must a balanced community health
system achieve?
Every child should be given the opportunity for a healthy start in life.
Getting a healthy start in life means several things. It begins even before a child is
conceived. It relates to women placing emphasis on their intake of Folic Acid even before
they get pregnant to reduce the incidence of neural tube birth defects. It relates to
women eating nutritious meals and avoiding toxins, like cigarettes, alcohol, and illicit
drugs during pregnancy to reduce the risk of bringing harm the baby in utero. And it means
breast feeding babies to improve their immune systems. The type of start a child gets
early in life plays a large part in determining that child's future. If every child will
have a healthy start, nutrition will have to play a major role.
Only about 60 percent of women in this nation breastfeed; and the number
is even lower for African-American women, around 30 percent.
A balanced community health system must also promote healthy lifestyles.
This relates to nutrition, physical activity, responsible sexual behavior and the
avoidance of toxins--including tobacco.
We have a virtual epidemic of obesity in this country, in both children
and adults. It's interesting to note that when we were on the farm, we all got physical
activity; many of us today still eat as though we were working on the farm.
Obesity is one of the areas where we're moving in the wrong direction with
our Healthy People 2000 goals. It's interesting to note that in two other areas, diabetes
and asthma, we are also moving in the wrong direction. In fact, Type II diabetes accounts
for 90 percent of the diabetes we see in this country, and it used to be unheard of in
children.
One of the biggest challenges we face as a nation is convincing people to
do adopt healthy lifestyles. The best science-based information on healthy habits is
readily available, but the will and commitment to good health does not always follow.
We must improve the nation's mental health system. No priority yet
has generated as much interest and enthusiasm as this one on mental health. We must remove
the blame and stigmatization that surrounds mental health in this nation. Mental health
problems often relate to other serious health problems we face in this country, including
substance abuse and violence.
Last October, we held the first-ever national conference on suicide
prevention. It was the first time health professionals, suicide survivors, and policy
makers have been brought together under one roof, in an effort to shape a different future
for this country as it relates to suicide and mental health. We hope to gain out of that a
Surgeon General's Conference Report on Suicide Prevention. And in the next year or so,
we anticipate a Surgeon General's Report on Mental Health.
We must address issues of hopelessness that mitigate against our
willingness and desire to address health issues.
We must maintain a global perspective when it comes to public health. We
live in a global village. And we enjoy one of the safest and economically affordable food
supplies in the world. Yet, every day, as the marketplace expands and two million people
cross national borders, we experience a growing threat of the transfer of infectious
diseases, threatening our overall safety and comfort.
Food safety is increasingly becoming a global issue. And the amount of
food consumed in the United States that is imported from other countries continues to
rise. In fact, 40 percent of the fruit, 8 percent of the vegetables, and 60 percent of the
seafood we consume in this country come from abroad. And we are sending increasing amounts
of food to other countries. With each export or import, the risk of infection from
improper growth or handling increases.
Eliminating Disparities in Health. An overriding factor of each of
these objectives is the goal of eliminating racial disparities in health. Back in February
of this year, the President unveiled his Initiative on Race and Health. In it, he
announced a goal of eliminating racial disparities in health by 2010, coinciding
with the Healthy People 2010 Initiative. For all the medical breakthroughs we have seen in
the past century, we still see significant disparities in the medical conditions of racial
groups in this country.
We have selected six areas to being our efforts and focus. They are
reducing infant mortality, increasing child and adult immunizations, reducing new
incidents of HIV, reducing cardiovascular disease, increasing screening and management of
breast and cervical cancer, and reducing the risk factors for diabetes that lead to
blindness, amputations and end-stage renal disease.
Our goal is to close these gaps by 2010. If we hope to succeed, our
greatest chance is through addressing at the community level.
1994-96 data show that 34% of African-Americans met the goal of 5 servings
of fruits and vegetables per day, as compared to 40 percent of Hispanic and 41% of White,
non-Hispanic Americans. The differences that these data suggest in terms of dietary
patterns may be a factor in the disparities we see in the prevalence of obesity and
diet-related chronic diseases among ethnic groups.
Eliminating Disparities Is Not a Zero Sum Game. We are not taking anything
from anyone when we protect the health of those most vulnerable and at risk. The Public
Health Services was founded on this premise 200 years ago.
Conclusion
Let me leave you with the famous words of John Gardner: "Life is
filled with golden opportunities, carefully disguised as irresolvable problems."
I look forward to working with all of you. Thank you.
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Last revised: January 5, 2007
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