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Colorado State's Gary Smith and Armour Swift-Eckrich’s Bruce Tompkin Jointly Receive Industry Advancement Award

Saturday, November 1, 1997
 

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 department.

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 beef supply.

Tompkin also 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 initiatives.

“Together, Gary Smith and Bruce Tompkin have truly helped this industry advance at a critical time in the history of this dynamic industry,” Boyle said.

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 programs.


For more information contact:
Janet Riley
Vice President, Public Affairs
703-841-2400
jriley@meatinstitute.org
James Ratchford
Manager, Public Affairs
703-841-2400
jratchford@meatinstitute.org

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