USDA Finalizes Food Safety Measures to Reduce Salmonella and Campylobacter in Poultry
The Food Safety and Inspection Service (FSIS) announced new federal standards to reduce Salmonella and Campylobacter in ground chicken and turkey products, as well as in raw chicken breasts, legs and wings.
Webinar to Address Global Burden of Foodborne Illness
The International Association for Food Protection (IAFP) will host a webinar today, February 9, 2016, at 11 a.m. ET, examining results and perspectives from the World Health Organization’s (WHO) Foodborne Disease Burden Epidemiology Reference.
Trade Ministers Sign TPP; Domestic Approval Processes Commence
Ministers from the 12 Trans-Pacific Partnership (TPP) countries last week met in Auckland, New Zealand, to sign the final TPP trade deal. The TPP will now undergo a two-year ratification period during which at least six countries that account for 85 percent of the combined gross domestic production of the 12 TPP nations must approve the agreement.
New ‘Media MythCrusher’ Addresses Misperceptions About Nitrite Safety, Value in Cured Meats
Washington, DC —Sodium nitrite, which is commonly used in a variety of cured meats from bacon to deli meats to hot dogs, is one of the most misunderstood ingredients in meat and poultry products and other foods but a new Media MythCrusher document from the North American Meat Institute (NAMI) aims to correct many of the myths...
Meat Institute Holds Annual Awards Ceremony and Luncheon at 2016 IPPE
Atlanta, Ga.- The North American Meat Institute (NAMI) yesterday honored industry leaders at its inaugural Annual Awards Ceremony and Luncheon at the 2016 International Production and Processing Expo (IPPE) in Atlanta, Georgia...
Do You Wash Your Meat Before Cooking? Newest Meat MythCrusher Explains Why You Shouldn’t
Washington, D.C. —It’s an old wives’ tale that just won’t die: the idea that you should wash your meat and poultry before cooking it. In the newest Meat MythCrusher video, the North American Meat Institute (NAMI) and American Meat Science Association (AMSA) seek to finally put it to rest, as Jonathan Campbell, Ph.D., meat extension specialist at Penn State University, explains the reasons why washing meat and poultry before cooking it is a poor food safety practice.