The Food and Drug Administration (FDA) is facing a potential crisis.
It is not a situation that the Obama administration has been anticipating.
A number of new regulations are being proposed that would restrict how food companies test their products, increase their risk of contamination, and possibly, even cause some food manufacturers to stop selling them altogether.
“The food industry is being hit by a lot of changes, so we need to be prepared,” said Anne-Marie Slaughter, the top FDA official, at the World Health Assembly in Geneva on March 22.
“We need to take a hard look at what our responsibilities are.”
As the world’s biggest food producer, the US food industry has spent decades pursuing its own agenda.
Its corporate culture has been dominated by big corporate values and its scientists have become the face of food safety, while consumers have become consumers and have become its greatest advocates.
But in recent years, that strategy has been under threat from regulatory and consumer backlash.
Food safety rules are now being questioned by the Food and Agricultural Organization of the United Nations (FAO), which has warned that they will force multinationals to make costly and time-consuming changes to their products.
And they are being resisted by some of the world, such as China, which has banned imports of genetically modified crops and is seeking to introduce a ban on all imports from the US.
“Food is now a major political issue,” said Sarah Tew, the food safety director for the nonprofit Food & Water Watch, which campaigns against food safety regulations.
“Food safety is now more than a regulatory issue.
It’s a social issue.”
The new regulatory regime, which is being called the Food Safety Modernization Act (FSMA), would create a regulatory framework that is designed to ensure that food companies can safely test products, and is expected to take effect in 2021.
The act would require food companies to test their food for microbiological, chemical, and other contaminants and to produce reports on their results.
Companies could then report to the FDA, which would be required to respond to such reports.
But the new legislation would also require the FDA to establish and enforce a new program that would include a program for testing foods.
The agency would also be required by the FSMA to create a list of food contaminants that are considered food safety risks and to monitor compliance with the rules.
As with any regulatory change, there is a risk of overregulation, and that will create a whole new set of challenges for the FDA.
“There’s a lot at stake,” Slaughter said.
“How do we deal with the risks that are coming?
And what are the rules and regulations we have to meet?”
The FDA has been trying to address some of these issues since at least 2010, when the agency announced a new “Food and Agriculture Research Institute” to work on food safety.
Under the institute, which was formed by the USDA, the agency would collect data on foods and biologics, evaluate the safety of those products, make recommendations on the best ways to increase food safety in the food supply, and create the regulatory framework for food companies.
But those changes have not been enough to address the concerns that have been raised.
“The FDA is facing challenges in the area of food and biotechnology,” said David Spiegelhalter, an expert on food policy at the University of Southern California.
“It’s not going to be a quick fix.
They are going to have to figure out ways to get back to the basics.”
As a result, the Food & Drug Administration has been grappling with how to regulate food safety from the top down.
Its rules have been complicated by the way the food industries use genetic engineering to create their own versions of food.
In 2009, for example, the company Syngenta, which owns Monsanto, patented a gene that could make a corn plant more resistant to a disease called Roundup Ready, or RWR.
Since then, several companies have taken advantage of the gene and developed products that could be genetically modified to resist it.
In the last two years, the FDA has approved more than 10,000 such products, according to the Federal Register.
Some of those companies have been granted patent protection, and some, like Monsanto, have been able to get food labels to show the presence of the genetically modified trait.
But the Food Innovation Institute at the U.S. Department of Agriculture, which manages the patent system, said that the number of patents approved for food products has been “in the single digits,” and that many companies do not know how to properly label their products as they are not registered as food companies under the food act.
At the same time, food safety is becoming increasingly important to the health of the global food system.
In 2011, the United States imported almost 8 billion pounds of food from China, accounting for about one-third of the food produced in the world.
More recently, as China has become a major exp