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.
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Agriculture Department officials concede that the current meat inspection system is seriously flawed, scientifically outdated and may not be modernized for years.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.
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.
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.
March 24, 1994 |
Federal slaughter and processing regulations give preferential treatment--and a potential economic advantage--to chicken producers over beef processors, according to a study commissioned by the U.S. Department of Agriculture last year. The study was never released to the public, but The Times has acquired an analysis and summary of the report. The most serious discrepancy found by the Research Triangle Institute involves rules for dealing with visible contamination on carcasses.
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.