The Enactment of the Organic Foods Production Act (OFPA)
Literature about organic beef food safety has become increasingly important. Formerly, there was lack of awareness among shoppers that about 60 to 70 percent of the grocery-sold food items were already biotechnologically produced. Beef products that were genetically modified were being touted as “Frankenbeef", as a result of controversial issues on how certain cattle herds were being raised.
In addition, the 2003 occurrence of the cattle disease called “Bovine Spongiform Encephalopathy (BSE,) or “Mad Cow" in some US cattle ranches, created an impact among meat consumers. It was difficult for the buying public to make informed decisions between organic farm yields and biotechnologically produced foods, simply because most of the products were not properly labeled.
The demand for organically produced food increased, but different standards about the concept of organic had made it possible for unscrupulous entrepreneurs to mislead consumers. False and ambiguous claims about organic products were made in order to enhance their marketability. Hence, it further complicated the issues about organic beef food safety.
In line with this, the US Congress enacted the Organic Foods Production Act (OFPA) to ensure safety not only for organic beef but for all other food products claimed as "all-natural". Currently, the US Department of Agriculture (USDA) oversees the implementations of this Act through its National Organic Program (NOP). The latter is the USDA’s arm in regulating the operational activities among organic food growers, producers, manufacturers, processors, and handlers to ensure compliance with the OFPA.
In addition, FDA joined the USDA in ensuring that only those that are certified by the latter as having met the standards set under their NOP shall bear the official USDA Organic seal or label.