Crossing The Border With Meat And Poultry

The year is 2010. A virus is smuggled into the United States. It destroys half our meat supply and costs Americans billions of dollars. Is this scenario something out of a James Bond movie?

Unfortunately, no. In 1979, an unknowing traveler carried into California a piece of fruit that harbored Mediterranean fruit flies. The three-year fight to eradicate this pest cost more than $100 million.

A single link of foreign sausage contaminated with the dreaded virus that causes foot-and-mouth disease could do similar damage to the livestock business. This disease last struck the U.S. in 1929. Economists say that an outbreak now would cost farmers and consumers billions of dollars.

The Animal and Plant Health Inspection Service (APHIS) is standing guard to prevent such a disaster. APHIS guards U.S. borders against the entry of foreign agricultural pests and diseases carried by travelers, cargo, mail and live animals.

Another USDA agency, the Food Safety and Inspection Service (FSIS) is responsible for ensuring that meat and poultry imported into the United States must be produced under standards equivalent to those of the U.S. for safety, wholesomeness and labeling accuracy.

Traveling with Food
There's something compelling about taking food to other places. People carry turkey dinners in their cars to share with relatives; casseroles to potluck dinners; and fresh fruit from sunbelt states to cold climates. This is legal between most U.S. states.

But people traveling internationally or to Hawaii may want to bring home some foods they enjoyed on vacation. However tempting it is to bring food souvenirs home from foreign travels or the Hawaiian Islands, it's not legal to bring all foods into this country.

Says Frank Tully, APHIS Plant Protection and Quarantine canine officer at Dulles International Airport near Washington, D.C., "Typically travelers bring prosciutto ham from Italy, sausages from Germany, fresh pork paté from France, chorizo from Spain, and goat meat and dried beef from Africa. I've even seen live chickens."

However, regulations prohibit bringing in fresh, dried, and canned meats and meat products from most foreign countries. In an average month, APHIS uncovers more than 3,000 violations at international airports, seaports and border ports. A traveler who fails to declare a prohibited item is fined on the spot (up to $250) and the item is confiscated.

Tully and his dog Jackpot are one of the 52 teams of the "Beagle Brigade." During fiscal year 1995, Jackpot sniffed out 2,503 pounds of illegal meat products at Dulles airport's international baggage claim. These confiscated products are incinerated on airport premises.

Live animals and birds can enter the country only subject to certification, permits, inspection, and quarantine rules that vary with the animal and its origin. For more information about bringing food, plants and animals into the U.S., write to: USDA, APHIS, P. O. Box 96464, Washington, DC 20090-6464, Attn: National Center for Import/Export.

Imported Food Products
Many imported meat and poultry products are sold in stores or used in food service establishments across America. These imports arriving by ship, airplane or by ground transportation are regulated by USDA's Food Safety and Inspection Service to ensure that the products are safe, wholesome and accurately labeled. This is accomplished by reviewing the foreign inspection systems and by reinspecting products that are presented for entry.

During 1994, the United States imported 2.6 billion pounds of meat and poultry products. Of these, 83 percent were raw meat (mainly beef), 16 percent processed meat (sausage and prosciutto, for example), and less than 1 percent poultry and other products.

There are about 30 countries who are active exporters of meat and poultry products to the U.S., the main countries of origin in 1994 were: Canada, 36 percent; Australia, 25 percent; and New Zealand, 16 percent.

Currently, over 1400 foreign plants are authorized to export products to the U.S. FSIS conducts periodic reviews of authorized plants to verify maintenance of consumer protection.

Michael Grasso, Director of Import Inspection, says, "More than 6,300 inspectors are licensed to inspect meat and poultry in other countries. When the products reach the U.S., we re-inspect based on the plant and the country's compliance history.

"We have 150 official import facilities staffed by our Agency's import inspection personnel. Last year, we rejected nearly 6.5 million pounds of imported meat and poultry products -- most commonly for processing defects, contamination, unsound condition, and transportation damage."

Safe Food to Go
Foods legal to bring into the U.S. must be handled properly to be safe. Perishable food must be kept constantly frozen or cold. So, food transported without sufficient ice or gel packs to keep it at 40° F or below will remain safe only two hours.

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