Colorado State University Animal Sciences Professor Gary Smith, Ph.D., and Armour Swift Eckrich Vice President of Product Safety Bruce Tompkin, Ph.D., were named joint recipients of the American Meat Institute’s (AMI) 1997 Industry Advancement Award.
The award was presented
during AMI’s 1997 International Meat Industry
Convention and Exposition, October 30 to
November 2 at Chicago’s McCormick Place.
“While unique in many ways,
both individuals signify the role that science
plays in the success of the meat industry and
in the production of safe, wholesome and
nutritious meat and poultry products,” said
AMI President J. Patrick Boyle.
Smith is a long-time proponent of industry
efforts to improve the competitive position of
beef at the retail level. His efforts have not
only helped the beef industry provide a better
product for consumers, they have helped
retailers deliver better meat products and
enhance the profitability of the meat
Smith is noted for
his research into the benefits of feeding
supplemental Vitamin E to feedlot cattle. He
also has been heavily involved in research on
steam vacuuming, microbial mapping and washing
carcasses versus trimming them. Smith
spearheaded the 1991 Beef Quality Audit and
chaired the 1993 National Beef Instrument
Assessment Plan Symposium.
Smith also has served as a scientific voice for
the industry in the Congressional and media
arenas and has a gift for putting technical
issues into layman’s terms.
Called the “father of HACCP” by many, Bruce
Tompkin has helped the industry move from a
command and control food safety and inspection
system to a new, prevention oriented approach.
Most recently, he served on the beef
industry’s Blue Ribbon Task Force, which made
critical, farm-to-table recommendations about
eliminating E. coli O157:H7 from the
served on the USDA Food Safety and Inspection
Service Expert Panel on Microbial Testing to
Verify Food Safety. He served as co-chair of
the Subcommittee on HACCP and the Subcommittee
on the Role of Regulatory Agencies and Industry
in HACCP for the National Advisory Committee
for Microbiological Criteria for Foods.
Tompkin also was a consultant
to the National Academy of Sciences-National
Research Committee Committee on Nitrite and
Alternative Curing Agents in Foods when
controversy waged over nitrite’s safety.
And although employed by a
private company, Tompkin has shared his vast
expertise on HACCP and many other technical
issues with his colleagues in the industry
through his active participation in AMI
committees, educational programs and scientific
Smith and Bruce Tompkin have truly helped this
industry advance at a critical time in the
history of this dynamic industry,” Boyle
AMI represents the
interests of packers and processors of beef,
pork, lamb, veal and turkey products and their
suppliers throughout North America.
Headquartered in Washington, DC, the Institute
provides legislative, regulatory and public
relations services, conducts scientific and
economic research, offers marketing and
technical assistance and sponsors education
Colorado State's Gary Smith and Armour Swift-Eckrich’s Bruce Tompkin Jointly Receive Industry Advancement AwardSaturday, November 1, 1997
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