Opinion: How Government Oversight Keeps Our Milk Safe—and What Could Happen When It Changes

Under President Donald Trump and Health and Human Services Secretary Robert F. Kennedy Jr., the Food and Drug Administration (FDA) has made significant cuts to its operations. Recently, the FDA announced it would pause key inspections, including those for fluid milk and dairy products. This decision stems from broader workforce reductions within the Department of Health and Human Services (HHS) amid a changing regulatory landscape.

The safety of our food supply has historically relied on various federal agencies, like the FDA and the USDA. These organizations help ensure the food we buy is safe and maintain systems to report any hazards, such as outbreaks or recalls.

A Look Back at Milk Safety

Milk serves as a perfect example of why strict regulations are necessary. In the mid-1800s, "swill milk" became notorious. This low-quality milk came from cows fed distillers’ leftovers and was marketed to urban consumers. Local reformers recognized the dangers and fought for better regulation. However, by the 1920s, milk had earned a bad reputation, linked to several serious diseases, including typhoid fever and bovine tuberculosis. Experts at the time worried that milk was becoming increasingly dangerous.

In Alabama, a cooperative program aimed to streamline state and federal oversight of milk safety. The goal was to address the failures of a fragmented system where standards varied widely. By the late 1920s, the federal government started to establish a coordinated inspection system, which introduced grading standards like Grade A for milk products.

Despite the White House’s belief that states could manage food safety effectively, history shows this patchwork approach is often inadequate. For instance, in 1938, milk caused 25% of all foodborne disease outbreaks. Thanks to improved federal oversight, this number dropped dramatically to just 2.5% by 1965, when the federal government solidified its inspection protocols.

The Role of Federal Agencies

The onset of a unified milk inspection system allowed for better management of food safety, tackling not only bacterial threats but also agricultural toxins. In 1965, federal law mandated that milk inspections include tests for pesticide residues, a necessary step given past failures to regulate harmful chemicals like DDT, which was banned in the mid-1970s.

Different agencies, such as the CDC, FDA, USDA, and EPA, each play unique roles to ensure that milk is safe for consumption. For example, the FDA banned the synthetic hormone DES after it was found to be carcinogenic. This action was made possible because Congress granted the FDA the authority to regulate and prohibit harmful substances.

Why Federal Oversight Matters

Historically, public outcry has driven food safety legislation. The shocking revelations in Upton Sinclair’s 1906 book, "The Jungle," led to increased scrutiny and the eventual establishment of regulatory bodies to protect consumers. Without the federal government’s authority to enforce safety standards, there’s a risk that producers may compromise public health for profit.

In summary, maintaining strong federal oversight of food safety is crucial to ensuring that consumers can trust what they eat. The cooperation between agencies like the FDA and USDA highlights the need for a unified approach to food regulation—a lesson learned from history. As we navigate changing policies, safeguarding public health should remain a top priority to avoid the mistakes of the past.

For more in-depth insights into food safety regulations, you can refer to reports from trusted sources like the Centers for Disease Control and Prevention.

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