Fact Sheets & Publications

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Cured and Processed Meat

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• Diet and Cancer Research

  What causes cancer? That question has vexed scientists for centuries. Researchers continue to look at genetics, environmental exposure, alcohol consumption, tobacco use, vitamin and supplement use, exercise habits, food consumption and many other factors.  Read More [PDF]
  

• Processed Meats: Convenience, Nutrition, Taste

  Processed meat and poultry products like bacon, hot dogs, sausage, ham and other deli meats are great American traditions and iconic foods. In fact, bacon is often called the ultimate “conversion food” because it tempts even the strictest vegetarian. Read More

• Salt Use in Meat and Poultry Products

  Fresh, unprocessed meat and poultry products by their nature contain very low levels of salt. However, salt is added when products are processed to enhance flavor and extend shelf life. In fact, salt has a rich history of use in ensuring meat safety before refrigeration. Read More [PDF]

• Sodium Nitrite: The Facts

  Nitrite serves a vital public health function: it blocks the growth of botulism-causing bacteria and prevents spoilage. Nitrite also gives cured meats their characteristic color and flavor. Read More [PDF]

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Employment

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• Employment and Wages in the Meat Industry

  The meat and poultry industry employs nearly 800,000 workers. More than 488,000 work in meat packing plants (those that slaughter animals) nearly 118,600 work in meat processing plants that further process meat cuts into ground beef, hot dogs, ham and other products. Read More [PDF]

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Environment

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• Animal Agriculture and GHG Emissions: Fact Versus Fallacy

  The critical discussion about the role that animal agriculture plays in greenhouse gas (GHG) emissions has been undermined by serious inaccuracies which have been repeated by the media and conveyed by some anti-agriculture advocacy groups. Read More [PDF]

• Climate Change and Animal Agriculture: The Facts

  To what degree does human activity on Earth lead to climate change? Although the answer to that question is unknown, there is growing public and governmental concern that greenhouse gas (GHG) emissions should be curtailed to reduce future effects of increasing global temperatures and climate change. Read More

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Food Safety

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• NSIS Position

  The New Swine Inspection System (NSIS) will stimulate food safety innovation. The current inspection system predates milestone advancements in the industry, including modern animal raising systems, reduced prevalence of swine disease, improved process and equipment design, and implementing Hazard Analysis Critical Control Points (HACCP). Given these advancements, NSIS greater opportunities for innovation. FAQ Fact Sheet

• Frequently Asked Questions: New Swine Inspection System

  FSIS is tasked with inspecting meat and ensuring its safety and part of that charge involves exploring ways to meet those goals more efficiently. As part of that effort, the agency has operated for 15 years a pilot program called HACCP Inspection Models Project or “HIMP,” which has proven successful. Read More

• Bacteria on Fresh Meat and Other Foods Does Not Equal 'Fecal Contamination'
  

  Periodically, confusion occurs among the media about the significance of finding something called “generic E. coli,” “Enterococcus” or “coliform bacteria” on raw products. At times, reporters confuse the bacteria with fecal matter and even go so far as to suggest that there is “feces” or “poop” in meat products when this type of bacteria is found. Here are ten facts to help you avoid mistakes in your reporting about bacteria and the meat and poultry supply. Read More

• Campylobacter

  Campylobacter is a group of spiral-shaped bacteria that can cause disease in humans and animals. Campylobacter is one of the most common bacterial causes of diarrheal illness in the United States. Virtually all cases occur as isolated, sporadic events that are not typically associated with large foodborne outbreaks. Read More

• E. coli O157:H7

  Generic Escherichia coli (E. coli) bacteria are an essential, but normally harmless component of the digestive tract of healthy animals and people. There is a type of E. coli called shiga toxin-producing E. coli also referred as STEC, which typically cause foodborne illness. The most common STEC is E. coli O157:H7, a virulent strain that is found in cattle, deer and other warm-blooded animals. Read More

• Listeria

  Listeria is a bacterium that is commonly found in the environment, on our hands and in our refrigerators. Most people are routinely exposed to Listeria with no health consequences. However, one type of Listeria – Listeria monocytogenes – is extremely virulent. Read More

• Yersinia enterocolitica

  Yersinia enterocolitica is a bacterium that can be found in animals such as pigs, birds, beavers, cats and dogs, and has been detected in environmental sources such as soil and water (e.g., ponds and lakes). It is not part of the normal human flora. Read More

• Non-O157:H7 Shiga Toxin-Producing Escherichia Coli

  Producing the safest meat and poultry possible is the industry’s number one priority. Federal inspectors are present in meat plants every day to ensure that the plants comply with federal food safety rules and that the technologies used to destroy bacteria are working to ensure that only safe and wholesome products enter the marketplace. Read More

• Microbiological Testing

  Every aspect of the world — including humans, animals and plants — contains bacteria. Bacteria serve a critical role in ecology of our planet and the day-to-day activities of our lives. Some bacteria — like those used to produce food products such as yogurt, cheese and fermented sausages — are considered “good bacteria.” Read More

• Pathogen Control in Ground Beef

  Ground beef is a staple in the American diet. The average American consumes nearly 28 pounds of ground beef per year, totaling about 10 billion pounds of ground beef produced in the U.S. annually. More than 1,000 plants located in all 50 states produce fresh beef and ground beef. Read More

• Interventions to Ensure Meat Safety

  All meat and poultry products that enter commerce must be inspected by the Food Safety and Inspection Service (FSIS), the public health agency within the U.S. Department of Agriculture (USDA), to ensure that it is safe and produced in compliance with federal regulations. Read More [PDF]

• National Residue Program

  The National Residue Program (NRP) is a testing program to control veterinary drug, pesticide, and environmental contaminant residues in domestic and imported meat, poultry, and egg products. Read More [PDF]

• Food Defense in the Meat and Poultry Industry

  As an industry that sells nutritious food to more than 95 percent of Americans, meat and poultry companies place a high priority on ensuring the security of our food facilities and supply. While food defense is a relatively new concept for some consumers and the news media, it is not a new concept to meat and poultry processors. Read More [PDF]

• Grilling and Hetrocyclic Amines

  Recent news reports have prompted questions about grilling safety and about consuming meat and poultry products that are charred. This fact sheet aims to answer questions commonly asked by consumers. Read More [PDF]

• Sanitary Equipment Design

  Optimizing the design and performance criteria for equipment and related systems as well as establishing industry-wide specifications benefits the entire industry by promoting one standard design that will help reduce contamination and associated recalls. These principles are appropriate equipment for all food uses. Read More [PDF]

• U.S. Meat and Poultry Inspection System Overview

  From 1906 through the present, the meat and poultry industry has become one of the most heavily regulated industries in the United States. The U.S. meat and poultry inspection system has augmented industry efforts to create the safest meat and poultry food supply in the world. Read More [PDF]

• Questions and Answers About Ground Beef, Hamburger and Patties

  When beef carcasses are cut into steaks and roasts, some smaller pieces result and are called “trimmings.” Trimmings are simply smaller cuts of beef that resemble various sized chunks of beef-like stew meat. Some trimmings have different levels of lean content. Read More [PDF]
  

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Industry at a Glance

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• The Economic Impact of the Meat Industry in the United States

  A 2012 Meat and Poultry Industry Economic Impact study measured the combined impact of the meat and poultry processing and hide, skin and off al production industries (meat and poultry products). Read More [PDF]

• Meat and Poultry Industry Structure

  The U.S. meat and poultry industry employs half a million people who produce the most affordable, abundant, varied meat supply in the world. Our industry is similar to many other industries. Read More

• The United States Meat Industry at a Glance

  The meat and poultry industry is the largest segment of U.S. agriculture. Total meat and poultry production in 2012 reached more than 92.9 billion pounds, up 600 million pounds from 2011. Read More [PDF]

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Industry Structure

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• Competition in the Livestock and Meat Industry: What the Courts Have Said

  USDA’s Grain Inspection and Packers and Stockyards Administration (GIPSA) published a proposed rule (the Proposal) that would have established, among other things, criteria regarding undue or unreasonable preferences or advantages, as mandated by the Title XI of the Food, Conservation and Energy Act of 2008 (2008 Farm Bill). Read More [PDF]

• Livestock Marketing

  Farmers and ranchers market the livestock they produce in different ways. The wide range of options available to producers and packers provides a means for market signals and consumer demands to work rapidly and efficiently, while providing opportunities for all market segments. Read More [PDF]

• Studies of U.S. Red Meat Industry Structure: A Summary

  Agriculture is one of the largest sectors of the U.S. economy and red meat production accounts for the largest segment of that with $80 billion in annual sales, 500,000 employees and a growing array of products consumed by the world. Read More [PDF]

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International Trade

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• Geographic Indications and the U.S. Meat Industry.

  A geographical indication (GI) is a sign used on products that have a specific geographical origin and possess qualities or a reputation that are due to that origin. Too often, however, U.S. trading partners seek to erroneously protect meat terms, like bologna and Black Forest Ham, that have been in the public domain for decades in an effort to restrict competition. NAMI works to defend the use of common meat names and establish broader precedents for Geographic Indications and common name treatment in foreign export markets. Read More [PDF]

• Importance of International Trade to the U.S. Meat and Poultry Industry

  The U.S. meat and poultry industry accounts for one of the largest segments of the U.S. agricultural economy, contributing $16.22 billion to the estimated $135 billion in agricultural exports in 2016. Read More [PDF]

• NAFTA and U.S. Meat Trade

  U.S. meat and poultry exports to the North American market represented more than 35 percent of total industry exports in 2016. Under the North American Free Trade Agreement (NAFTA), U.S. meat and poultry exports to Canada and Mexico have thrived as import duties were removed and non-scientific barriers to trade have been significantly reduced. Read More [PDF]

• U.S. – South Korea Free Trade Agreement

  The U.S. meat industry has benefited substantially from the entry into force of the U.S.-Korea Free Trade Agreement (KORUS) in March 2012. Since 2012, the U.S. and South Korea have carried out five rounds of tariff cuts and eliminations, creating significant new market access opportunities for U.S. exporters. Read More [PDF]

• Asia

  US meat and poultry exports to East Asia totaled over $6.96 billion USD in 2013, an increase from the $6.3 billion in 2012. This is due to staged market openings over the past several years that have allowed increased market access to Japan, Korea and Taiwan. Read More [PDF]

• European Union

  The European Union (EU) is a vast market. The EU-28 has a population of over 500 million and is the world’s largest agricultural importer. Croatia recently acceded in 2013, and several additional countries are candidates for EU membership, including Turkey. Read More [PDF]

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Nutrition and Consumption

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• U.S. Meat and Poultry Consumption Overview

  The meat and poultry industry is the largest segment of United States agriculture. Total meat and poultry production in 2014 reached more than 92.2 billion pounds. Annual sales for 2013, the last year for which statistics are available, are estimated at more than $198 billion among the meat packing, meat processing and poultry processing industries. Read More [PDF]

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Packaging and Shelf Life

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• Carbon Monoxide in Meat Packaging: Myths and Facts

  Background: A petition submitted to the Food and Drug Administration (FDA) by Kalsec, Inc., maker of a line of herbal extracts that retard the effects of oxidation and thus maintain the color and flavor of meat, makes numerous erroneous allegations about carbon monoxide used in some modified atmosphere packaged (MAP) meat products that are processed and packaged centrally at meat plants. Read More [PDF]

• Case Ready Meats/Modified Atmosphere Packaging

  In the first half of the century, fresh meat was processed into carcasses and sent to retail stores, where the carcasses were cut and packaged. In the 1960s, meat packers began offering “boxed beef” or “boxed meats.” Instead of receiving full carcasses, retail stores could order portions of the carcass (called “primals” and “sub-primals”) that were already vacuum-packaged and boxed. Read More [PDF]

• Ground Beef Shelf Life Guide

  This chart depicts typical shelf life for ground beef using common production practices, packaging techniques and normal temperature controls. Ground beef is being used as an example, but similar conditions would apply to steaks, chops and roasts from other meat types. Read More [PDF]

• Statements from Scientists Concerning the Safety and Quality of Low Oxygen Modified Atmosphere Packaging with Carbon Monoxide

  The risk of a significant food safety hazard occurring in meat packaged using this low-oxygen carbon monoxide modified atmosphere packaging (MAP) technology does not change when this technology is compared to conventional retail meat wrap technologies. Read More [PDF]

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Production and Processing

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• Antibiotic Use in Livestock Production: Ensuring Animal Health

  The Food and Drug Administration (FDA) regulates drugs, including antibiotics administered to animals that produce food. FDA has extensive guidelines about how antibiotics must be used to ensure safety for both people and animals. All antibiotics used to keep animals healthy have been evaluated through a rigorous approval process, have been shown to be safe and effective and have been reviewed for their potential to cause increased antibiotic resistance. Consumers can be confident that this process ensures the safest meat in the world ends up on America’s dinner tables. Read More [PDF]

• Corn-Fed Versus Grass-Fed Beef

  All cattle are grass fed, but some cattle are fed a diet that includes corn for part of their lives. Grain-fed or “corn-fed” beef is the most widely produced type of beef in the United States. It is a product prized around the world for its highly-marbled cuts that are especially tender and juicy. Read More [PDF]

• Growth Promotants in Meat Production

  The meat industry uses certain growth promotants to help provide consumers with a wholesome, affordable and increasingly healthful meat supply. Like other technologies currently used by the U.S. meat industry, the use of growth promotants is backed by an overwhelming body of scientific evidence proving its safety and effectiveness. Read More [PDF]

• Meat Derived by Advanced Meat Recovery

  Advanced meat recovery (AMR) is a technology in place in some meat plants that uses a special machine to remove meat from beef and pork bones. Just as fruit processors use machines to remove fruit from peels thoroughly and efficiently, meat companies use similar equipment to remove meat from some hard to trim bones. Read More [PDF]

• Lean Finely Textured Beef - Questions and Answers

  Lean finely textured beef (LFTB) is a category of beef products that uses high-technology food processing equipment to separate lean meat from fat because doing it by hand would be impossible. LFTB products prevent the waste of valuable, lean, nutritious, safe, beef by using technology to do what hands cannot. Unfortunately, recent media reports and so-called “reality” shows have raised concerns about the product without the benefit of facts from those that produce or use it. These questions and answers aim to provide the facts. Read More [PDF]

• Lean, Finely Textured Beef - USDA

  USDA has two primary roles regarding this issue: to ensure that meat and poultry products are safe for consumption and to purchase a limited amount of food for our nation’s schools. Read More [PDF]

• Lean Finely Textured Beef Glossary of Terms

  Throughout the extensive coverage of lean finely textured beef (LFTB), journalists have often used incorrect terms to describe the product, how it’s made and its role in the beef supply. This guide is a quick reference for use when covering news related to LFTB. The United States Department of Agriculture defines LFTB as beef. For that reason, terms such as filler, binder, additive or ingredient are not accurate when describing LFTB in the context of adding it to ground beef. Read More [PDF]

• Mechanically Tenderized Meats - Questions and Answers

  Tender meat is prized by consumers. The simple act of breaking muscle fibers makes the meat more tender. An animal’s age, genetic background, the degree of marbling in meat and other factors all can make meat more or less tender. Because tender meat is valued by consumers, meat companies sometimes use tenderization techniques to ensure a good eating experience. Read More [PDF]

• Organic and Natural Meat Products

• Organic meat and poultry products are a small but growing category of products. Consumer demand for organic foods has grown steadily since the coining of the term by J.I. Rodale, a Pennsylvania farmer, in 1942. To meet that growing demand, manufacturers have developed and marketed organic products and retail markets specializing in organic products have developed and are thriving. Read More [PDF]

• Transglutaminase Facts

  Information circulating on the Internet has raised questions about something called transglutaminase or “TG,” which some have mischaracterized as “meat glue.” Below are questions and answers aimed at clarifying why TG is used, how it is labeled and why it is safe.  Read More [PDF]

• Transglutaminase and Beef Fibrin: Facts, Figures & Falsehoods

  Information circulating on the Internet has raised questions about something called transglutaminase or “TG,” which some have mischaracterized as “meat glue.” Below are questions and answers aimed at clarifying why TG is used, how it is labeled and why it is safe. Read More [PDF]

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WORKER SAFETY

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• The Safe Line Speeds in COVID-19 Act and U.S. Department of Agriculture’s New Swine Slaughter Inspection System

  Representatives Marcia Fudge, Rosa DeLauro, and Bennie Thompson have introduced H.R. 7521, the Safe Line Speeds in COVID-19 Act. Companion legislation has been introduced in the Senate by Sen. Corey Booker. The bill would, in part, require the Secretary of Agriculture to suspend any waiver related to line speeds in covered establishments and suspend implementation of, and conversion to, the New Swine Slaughter Inspection system for the duration of the COVID-19 emergency period. Read More [PDF]

• Line Speeds in Meat and Poultry Plants

  Like all manufacturing industries, the meat and poultry industry strives for maximum operating efficiency and productivity. Among other things, this requires that production lines be operated at speeds that optimize quality and volume for the labor input expended. Read More [PDF]

• Worker Safety in the Meat and Poultry Industry

  The meat and poultry industry’s commitment to improving worker and workplace safety is reflected in the significant and consistent decline in illness and injury rates among its 500,000 workers for the past two decades. While the meat and poultry industry remains relatively labor intensive, workers currently enjoy significantly improved safety conditions, with a steady trend of continuous improvement. Read More [PDF]