AMI Letter to President Applauds Creation of Food Safety Working GroupFriday, March 27, 2009
(American Meat Institute)
A letter sent yesterday by American Meat Institute President and CEO J. Patrick Boyle to President Barack Obama welcomed the creation of the White House’s Food Safety Working Group and stated that this group “will help ensure that changes to the food safety system in the United States are done in a manner consistent with the scientific principles you recently articulated and in a way that helps maintain public confidence in the food supply.”
Boyle stated that food safety has been and will continue to be AMI’s number one priority and that AMI members have repeatedly demonstrated their commitment to food safety. In the mid-1990’s AMI petitioned the Department of Agriculture to mandate HACCP plans for all meat and poultry plants and more recently AMI has taken additional steps to enhance food safety through its Food Safety Initiative under the auspices of the AMI Foundation. The letter noted that AMI members have contributed more than $6 million to facilitate a public/private partnership with government to fund food safety research.
Boyle underscored AMI’s ongoing commitment to food safety and the integrity of the food supply, stating that “Food safety research projects sponsored by the AMI Foundation Food Safety Initiative over the last several years have helped reduce the incidence of various foodborne pathogens, as evidenced, for example, by the precipitous decline in the incidence of E. coli O157:H7 and Listeria monocytogenes in meat and poultry products over the past decade,” Boyle added.
In his letter Mr. Boyle stated that “the
Food Safety Working Group offers a unique
opportunity for the government agencies charged
with food safety to partner with the other
sectors, including the regulated industries,
consumers and state and local government” and
he offered “the scientific and food safety
expertise of the American Meat Institute and
its members to participate in and contribute to
your administration’s Food Safety Working
To view this letter, click here: www.meatinstitute.org/ht/a/GetDocumentAction/i/47947