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Land O' Frost Vice President of Research John Butts, Ph.D., Honored with American Meat Institute Foundation Scientific Achievement Award

Friday, October 30, 2009

CHICAGO, Ill. – John Butts, Ph.D., vice president of research at Land O’ Frost, was honored today with the American Meat Institute Foundation (AMIF) Scientific Achievement Award. The award was presented during AMI’s International Meat, Poultry & Seafood Convention & Exposition, part of Worldwide Food Expo, Oct. 28-31, at McCormick Place in Chicago, Ill.  

Butts has been instrumental in promoting food safety efforts for all meat and poultry companies by embracing the philosophy that food safety should be a non-competitive issue.  At every turn, Butts can be counted upon to share the benefit of his knowledge and experience.  His development of the “Seek and Destroy” program of sanitation, equipment design and maintenance put him at the forefront of food safety in the industry. 

Additionally, he introduced a pasteurization step and a one-way product process through the plant in the 1980s and implemented one of the first plant HACCP programs in the 1990s.  Butts also co-authored AMI’s Listeria Prevention and Control Program and is a regular and well-respected instructor. 

Butts has worked tirelessly on several AMI committees, serving as chairman of the Scientific Affairs Committee from 2001 to 2003.   His scientific contributions to the industry are significant and he continues to lead training to ensure the promotion of food safety within the industry.   

 “John’s scientific achievements extend well beyond his own resume and company,” said AMI President and CEO J. Patrick Boyle. “His efforts have had a profound effect on all members of our industry and their products. Those that know him marvel at his microbiological knowledge and his scientific generosity.”   

 The American Meat Institute Foundation is a non-profit research, education and information foundation established by the American Meat Institute to study ways the meat and poultry industry can produce better, safer products and operate more efficiently.

 AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI’s members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the United States. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry.

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