Recent safety scares from foreign food sources have highlighted the need for an improved, effective and dependable food inspection program.

Most recently, the U.S. Food and Drug Administration determined in late July that this spring’s salmonella outbreak stems from tainted irrigation water at a Mexican pepper farm.

Imported food scares in recent years have involved other fresh produce from Mexico, grapes from Chile and canned mushrooms from China. FDA scientists have noted that contributing factors to food safety problems include the long distance many foods have to be shipped, and the possibility of less regulatory oversight in the producing countries.

Government agencies such as the FDA and the U.S. Department of Agriculture have noted there’s been a dramatic increase in the types and volume of imported food products arriving at U.S. ports in recent years. For example, the United States now trades with more than 150 countries, with products coming into more than 300 ports. That’s three times more than a decade ago. And in certain categories, like fresh fruits and vegetables, the percentage of imported foods has grown even higher, as the demand for year-round supplies of those products has exploded.

The USDA inspects meat, poultry and egg imports while the FDA inspects produce, seafood and manufactured food imports. The USDA currently employs inspectors at foreign meat processing plants to assure that U.S. food safety standards are met.

Increased consumption of imported foods does not automatically mean the risk of food-borne illness has risen. But the FDA admits it does not have the resources to adequately inspect all the foods and food products coming into the country. Based on a risk-assessment procedure, the FDA is physically inspecting only about 1 percent of all food imports.

Many consumers are taking steps to buy American and Virginia foods whenever possible.