Which entity is responsible for determining whether pathogens in food are considered adulterants?

The entity responsible for determining whether pathogens in food are considered adulterants is the USDA. This is due to its role in regulating and inspecting meat, poultry, and certain egg products under the Federal Meat Inspection Act and the Poultry Products Inspection Act. When food products are deemed to contain harmful pathogens that can lead to foodborne illness, they are classified as adulterated, which means they do not meet safety standards as prescribed by federal law. The USDA's Food Safety and Inspection Service (FSIS) specifically conducts inspections and has the authority to declare products unfit for consumption based on the presence of harmful microorganisms.

The other agencies mentioned have distinct roles: the FDA primarily oversees the safety of all other food products, while the EPA focuses on the safety of pesticides and environmental contaminants. The CDC plays a vital role in public health and tracking diseases but does not have regulatory authority over food safety standards or the classification of adulterants. This clear delineation of responsibilities helps ensure that food safety is properly managed across different sectors.