The Committee for Control of Foodborne Illness has been in existence for 100 years, preceding the formation of the International Association of Milk, Food and Environmental Sanitarians. The purpose of this symposium is to review the history of foodborne disease and its control, with the changes that have led to improvements.

How much our awareness of pathogens has changed over time together with the enormous increase in the global food supply available to the consumer today will be discussed. This has extended the need for traceability of food ingredients and products across continents as well as in the local community. New epidemiological and molecular typing has made it possible to detect small numbers of widely spread infected individuals to be aware of multi-state and multinational outbreaks. Industry has cooperated with government to use more prevention and control strategies and international standards. Some feel that government oversight is excessive and others feel it has not reduced the risk of foodborne disease adequately. However, today most foodborne illnesses still occur at the local community as they did 100 years ago, and the burden of prevention and control rests with the local food operation and environmental health officer. We also recognize that food safety needs to be cooperative and not competitive among those producing and overseeing food processing and service. The speakers will review the history but what we have learned over the 100 years and look forward to further improvements for food safety, and what roles to scientific societies like IAFP have to contribute. The suggested speakers reflect long-term association with issues around food safety but there are many other competent speakers that could be asked.

Presentations