October 22, 1992 |
Next month the USDA's Food Safety and Inspection Service is expected to approve a new way to reduce salmonella contamination in beef. According to preliminary results from a cooperative study by the meat industry and the federal government, three common acids found in food dramatically reduce salmonella levels on beef carcasses. When a water solution containing 1.
April 15, 1993 |
The nation's largest association of public health officials is calling on the Clinton Administration to appoint a panel of scientists to review and reverse what it calls "the deterioration of our food safety." The Washington-based American Public Health Assn. recently petitioned President Clinton to completely examine the meat and poultry inspection process in light of the 500 illnesses and two deaths related to an outbreak of E. coli 0157:H7 on the Pacific Coast.
March 25, 1993 |
Agriculture Department officials concede that the current meat inspection system is seriously flawed, scientifically outdated and may not be modernized for years. In testimony before a joint hearing of two House Agriculture subcommittees last week, officials outlined plans to prevent a recurrence of January's deadly outbreak linked to contaminated beef.
October 22, 1992 |
In uncharacteristically swift action, the federal government has approved--in less than a month's time--two radical methods to combat rising levels of salmonella on chicken. As many as 60% of the carcasses in processing plants, it is estimated, harbor the potentially harmful bacteria. Just last week, the Agriculture Department's Food Safety and Inspection Service (FSIS) approved the use of trisodium phosphate in a rinse to destroy bacteria. Earlier, on Sept.
April 22, 1988 |
Cattle producers are already turning out much leaner beef than many people think, and those steaks, roasts and burgers probably will lose still more flab if consumer demand continues, says a new study by Texas A&M. Moreover, although researchers say it is hard to tell for sure, those juicy fast-food hamburgers probably are leaner than they sometimes look.
September 19, 1992 |
Poultry processors got the green light Friday to begin zapping chickens, turkeys and game hens with gamma rays to kill bacteria. But the poultry industry isn't wild about the idea. Only one plant is expressing interest in irradiating chicken. And consumer activists worry about the safety. The Agriculture Department's new regulations could allow irradiated chicken and other poultry products to start showing up in markets by late October.