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AMI Calls for Voluntary Sodium Reduction Initiatives that Don’t Compromise Food Safety

Friday, January 27, 2012

(American Meat Institute)

The American Meat Institute submitted comments in response to the Food Safety and Inspection Service (FSIS) notice entitled, "Approaches to Reducing Sodium Consumption; Establishment of Dockets; Request for Comments, Data, and Information." The notice appeared in the Federal Register of September 15, 2011.

AMI stressed that sodium reduction initiatives be voluntary and do not compromise the safety of meat and poultry products. Sodium plays a critical role in the production of meat products to improve the flavor, texture and safety of those products. AMI’s comments state,

“Reducing sodium is not as simple as adding less and sending the product to market. The meat and poultry industry must ensure that there are no unintended food safety consequences to product reformulation, while still meeting consumer flavor and quality expectations.”

The comments as submitted are available at http://www.meatinstitute.org/ht/a/GetDocumentAction/i/75280

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