In a world marked by evolving food safety debates and resource management challenges, Dr. Craig K. Harris, an Emeritus Associate Professor of Sociology at Michigan State University, offers invaluable insights. With a career spanning over four decades, Dr. Craig Harris has explored the intricate interplay between social systems and nonhuman biophysical systems – such as aquaculture and agriculture. In a chat with Dr. Harris, we explored his journey, thoughts on unpasteurized products, accountability in food safety, foodborne pathogen surveillance, and lessons from global experiences.
A Journey of Exploration
Dr. Harris' journey into sociology and environmental studies was an unconventional one. Seeking a dissertation project that allowed him to immerse himself in the serene beauty of the Great Lakes, Dr. Harris embarked on a study of Michigan's commercial fishers. During this time, “the fishers were dealing with strains emanating from (1) the resurgence of Native American fishing rights, (2) allocation of fish stocks between commercial, recreational and subsistence uses, (3) declining populations of the fish species that were more sought after by all of these actors, and (4) negative impacts from an invasive parasitic species, and (5) regulations on the gear that could be used for commercial harvesting.”
What makes Dr. Harris' work pivotal is his holistic perspective. He didn't merely focus on one facet of the issue but rather looked at the dynamic system from multiple viewpoints, acknowledging how each stakeholder interacted with the system as a whole and delving deep into the complexities of social and biophysical systems. It encourages us to consider various facets of a problem, recognizing that sustainable solutions emerge from understanding the intricate dance of human societies and their environments.
Challenges and Opportunities in Sustainability and Ethics
In some of his recent work, Dr. Harris has identified issues involving sustainability and ethics in the realm of seafood. He begins by pointing to the ethical concerns for target species involved in harvesting itself. Second, he points to questions involving the social organization of seafood production and consumption. Third, he highlights conflicts between human fishers and nonhuman nontarget species. Fourth, he points to sustainability and ethics concerns that come from outside the seafood system, such as climate change and water pollution. Finally, he focuses on efforts to accomplish just seafood sustainability through stewardship councils and fair trade organizations.
The Raw and the Pasteurized
Within food safety, few debates have stirred the passions and convictions of consumers and experts alike as the one surrounding raw, unpasteurized dairy products. Over the years, this enduring conundrum has linked together concerns of public health and personal preference.
Dairies can decide if they want to market it, and consumers can decide if they want to purchase it.
As Dr. Harris points out, “initially there were no federal regulations requiring pasteurization of dairy products in interstate commerce” then “research showed that a large amount of human illness was due to the consumption of unpasteurized dairy products” which “led to the adoption of federal regulations in the early 1900s.” He goes on to say supporters of raw, unpasteurized dairy products have argued that pasteurization negatively affects nutritional value as well as aesthetics such as taste and texture. Now, in the United States, regulations are enforced by each state while the federal government permits the sale and import of unpasteurized cheese aged for more than 60 days because, by that time, the conditions during aging have inhibited the growth of pathogenic microbes, making the cheese sufficiently safe for consumption. Dr. Harris also mentions there is research supporting milk production practices that eliminate pathogenic or toxic substances, concluding that, “dairies can decide if they want to market it, and consumers can decide if they want to purchase it.”
Accountability in Food Safety
In the realm of food safety, the question of where accountability should lie has long been a subject of debate. Dr. Harris emphasizes that in the current system, accountability should be distributed across every stage of the food chain or system. This includes producers such as fishers and farmers, intermediaries like aggregators, processors, marketers, food service establishments, consumers, policymakers, and regulators. Dr. Harris notes that the roles of these different actors may vary, from shaping policies and rules to compliance with safety guidelines and rigorous testing for food safety.
In this multifaceted approach, accountability encompasses various levels of responsibility, ensuring that all stakeholders play a part in upholding food safety standards. Dr. Harris suggests that a thorough review of the FDA's foodborne illness dataset can reveal the areas where accountability gaps exist. A hopeful sign, as he mentions, is the emergence of organizations that bring together government entities, academic institutions, and the private sector to collaboratively develop innovative approaches to food safety. This collaborative spirit is key to addressing and rectifying the complex challenges that continue to evolve in the world of food safety.
Dr. Harris’ sociological perspective brings a unique dimension to the discussion of surveillance programs for monitoring foodborne pathogens. He suggests that the essential features of these programs align with those used in surveillance programs for labor health and safety, as well as for monitoring the well-being of ecosystems.
Expanding the conversation to encompass “monitoring foodborne threats to human health,” such as toxic chemicals and foreign objects, Dr. Harris stresses the importance of a proactive approach. Surveillance programs should be firmly grounded in research that identifies substances in food that pose risks to human health.
Rather than merely responding to outbreaks, these programs should adopt a proactive stance, detecting potential threats before they escalate into widespread issues. Dr. Harris' work underscores the importance of this preventive approach as a means to safeguard public health effectively.
His insights remind us that comprehensive surveillance systems are not just about reacting to crises but also about preventing them. By embracing a proactive model, we can ensure the safety and well-being of all stakeholders in the intricate web of food safety and surveillance.
Unsafe food causes 600 million cases of foodborne illnesses and 420,000 deaths worldwide each year.
World Health Organization, Estimating the burden of foodborne diseases
Global Insights
Dr. Craig Harris, drawing on his extensive international experience, provides insights into the sociological factors influencing resource management. His expertise spans regions like Bulgaria, Africa, China, and the United States, offering a rich perspective on this complex topic.
Dr. Harris highlights several critical factors shaping resource management, particularly in the context of fisheries. These factors include the destination of seafood, from local consumption to preservation and marketing in distant metropolitan areas. The presence of indigenous communities with centuries of reliance on seafood resources is another essential element. Additionally, the distribution of sociopolitical power among stakeholders plays a significant role, as does scientific knowledge regarding the impacts of different resource management practices.
When asked about the lessons that the United States can draw from other geographical areas, Dr. Harris underscores the diversity of exemplary practices worldwide. While these practices may not apply uniformly to the entire nation, there are valuable takeaways. These include adopting the precautionary principle, which prioritizes caution in the face of uncertain environmental and health risks. Engaging all stakeholders in decision-making processes is another crucial approach. Granting indigenous communities autonomous control over their resources and focusing on regeneration within specific systems like food and forestry also offers innovative solutions. Lastly, the United States can benefit from learning from states like California, which have tightened regulations on toxic substances in foods. These lessons reflect the importance of international cooperation, community involvement, and sustainable practices in resource management.
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