Health Canada Announces Approval of Diacetate as Preservative in RTE Meat Products
Health Canada has announced it will recommend the Canadian food and drug regulations be amended to permit the use of sodium diacetate and sodium acetate as preservatives in standardized and unstandardized preparations of meat, meat by-products, poultry meat, poultry meat by-products, prepared and preserved fish products, at a maximum level of use of 0.25 percent of final product weight.
News Item · American Meat Institute · Sep 22, 2008
AMI Senior Vice President Janet Riley to be Featured on Martha Stewart Show September 23
AMI Senior Vice President of Public Affairs Janet Riley, who also serves as president of the National Hot Dog & Sausage Council, will be featured on the Martha Stewart Show Tuesday, September 23. The hour-long show will be entirely devoted to hot dogs.
News Item · American Meat Institute · Sep 22, 2008
FSIS Collecting Comments on Revised Laboratory Methods for Detecting E. coli
The Food Safety and Inspection Service (FSIS) is collecting comments on its revised laboratory methodology for detecting and identifying E. coli O157:H7 in regulatory verification samples. This new method, implemented January 28, 2008, can be found in the Microbiology Laboratory Guidebook (MLG), Chapter 5.04.
News Item · American Meat Institute · Sep 19, 2008
FSIS Issues IKE Scenario on Verifying Changes that May Affect HACCP Plan
The Food Safety and Inspection Service (FSIS) has issued IKE Scenario 03-08: Conducting Weekly Meetings to Verify Changes in Plant Processes which May Affect the Hazard Analysis or Alter the Hazard Analysis and Critical Control Point (HACCP) Plan.
News Item · American Meat Institute · Sep 19, 2008
FSIS Updates E. coli Reports, Export Requirements
The Food Safety and Inspection Service (FSIS) has updated its E.coli O157: H7 reports. The updated information, which contains all test results through August 31, 2008, can be found at www.fsis.usda.gov/Science/2008_Ecoli_Positive_Results/index.asp.
News Item · American Meat Institute · Sep 12, 2008