STOP Foodborne Illness

STOP Foodborne Illness is a national, nonprofit, public health organization dedicated to the prevention of illness and death from foodborne illness by advocating for sound public policy, building public awareness, and assisting those impacted by foodborne illness. Founded in the early 1990s, STOP Foodborne Illness has been at the forefront of efforts to improve food safety standards, educate the public about safe food handling practices, and support victims of foodborne illness.

History

STOP Foodborne Illness, originally known as Safe Tables Our Priority (S.T.O.P.), was established in the wake of a major E. coli O157:H7 outbreak in 1993, linked to undercooked hamburgers served at a fast-food chain. This outbreak resulted in over 700 infections and four deaths, predominantly affecting children. The tragedy highlighted significant gaps in the food safety system and galvanized affected families and public health advocates to push for change. The organization has since expanded its focus to include a wide range of pathogens that cause foodborne illness, including Salmonella, Listeria, and Norovirus, among others.

Mission and Activities

The mission of STOP Foodborne Illness is to prevent foodborne illness through advocacy, education, and support for those affected by foodborne disease. The organization's activities include:

• Advocacy: STOP Foodborne Illness works with policymakers, regulatory agencies, and industry stakeholders to advocate for stronger food safety regulations and enforcement. This includes supporting the implementation of the Food Safety Modernization Act (FSMA), which aims to shift the focus of federal regulators from responding to contamination to preventing it.

• Education: The organization conducts public education campaigns to raise awareness about the causes of foodborne illness and how to prevent it. This includes providing resources on safe food handling and preparation practices for consumers, as well as training and education programs for food industry professionals.

• Support: STOP Foodborne Illness offers support and resources to individuals and families affected by foodborne illness. This includes peer support groups, assistance with navigating the healthcare system, and advocacy for victims' rights.

Impact

STOP Foodborne Illness has played a key role in shaping food safety policy in the United States. The organization's advocacy efforts have contributed to significant legislative and regulatory changes, including the passage of the FSMA, which represents the most sweeping reform of food safety laws in over 70 years. STOP Foodborne Illness also collaborates with food industry leaders to promote best practices for food safety, contributing to a reduction in the incidence of foodborne illness.

Challenges and Future Directions

Despite progress in food safety, foodborne illness remains a significant public health challenge in the United States, with an estimated 48 million people getting sick, 128,000 hospitalized, and 3,000 dying each year. STOP Foodborne Illness continues to face challenges in its mission, including emerging pathogens, changes in food production and distribution, and the need for ongoing public education about food safety.

Looking forward, STOP Foodborne Illness aims to continue its work in advocacy, education, and support, with a focus on advancing science-based food safety policies and practices. The organization also seeks to expand its outreach and education efforts to reach a broader audience, including vulnerable populations that are disproportionately affected by foodborne illness.

See Also

• Food safety
• E. coli O157:H7
• Salmonella
• Listeria
• Norovirus
• Food Safety Modernization Act

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