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AMI Board Agrees to Make Food Safety a Non-Competitive Issue

Friday, October 19, 2001

AMI’s Board of Directors yesterday agreed to make food safety a non-competitive issue by sharing food safety information freely amongst all AMI member companies. The Board made its decision during a meeting held at AMI’s International Meat, Poultry and Seafood Convention and Exposition in Chicago.

"Many years ago, meat and poultry companies may have viewed food safety information as proprietary," said AMI President J. Patrick Boyle. “But over time that view has changed. In recent years, companies have been informally sharing food safety information and technology with industry colleagues. In fact, in the last two years, scientists from a number of leading AMI member companies have worked with the Institute to develop and share preventive strategies to control Listeria monocytogenes in ready-to-eat meat and poultry facilities.”

As a result of yesterday’s Board decision, AMI will develop a formal process to share and assess valuable information developed within individual companies. For example, a meat company’s voluntary testing efforts for bacteria on products or in plants could yield valuable information about how, why and where various bacteria grow.

“Members of the meat and poultry industry recognize that ensuring optimal food safety is good for everyone’s customers – and everyone’s businesses,” Boyle said.


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