The North American Meat Institute (Meat Institute) today announced a new partnership with the Information Technology-Information Sharing and Analysis Center (IT-ISAC) on the launch of a Food and Agriculture ISAC to enhance cybersecurity for the meat and poultry industry. “We are grateful for the leadership of several of our members who helped found the Food and Agriculture ISAC to better …
Lab-grown meat, which is cultured from animal cells, is often thought to be more environmentally friendly than beef because it’s predicted to need less land, water and greenhouse gases than raising cattle. But in a preprint, not yet peer-reviewed, researchers at the University of California, Davis, have found that lab-grown or “cultivated” meat’s environmental impact is likely to be “orders …
The North American Meat Institute (Meat Institute) again announced its opposition to the Processing Revival and Intrastate Meat Exemption Act, or the PRIME Act, for the risk it poses to food safety. “American consumers rely on rigorous USDA inspection to ensure the safety and quality of their meat and poultry,” said Meat Institute President and CEO Julie Anna Potts. “Allowing …
The U.S. Food and Drug Administration will be transitioning away from its policy regarding flexibilities available to qualified exempt farms under the Produce Safety Rule during the COVID-19 Public Health Emergency (PHE). Under the FDA Food Safety Modernization Act (FSMA) Produce Safety Rule, farms are eligible for a qualified exemption and associated modified requirements if they meet the below criteria: …
U.S. Department of Agriculture has announced several actions to expand support for and access to the school meal programs, including awarding $50 million in grants that will increase collaboration between schools, food producers and suppliers, and other partners to develop nutritious, appetizing school meals for kids. The department also announced $10 million in grants for schools to expand nutrition education, …
Are there antibiotics in my meat? Should I be afraid of genetically modified organisms? How is food production impacting our environment? Where are ingredients sourced? Decades ago, we gave little thought to our food. But today, despite food being safer, more affordable and more available than at any time in human history, we’re increasingly skeptical and critical of today’s food …
There are a lot of risks involved in farming, such as weather, insect/disease pressure and a tightening labor force; and a crop finally getting harvested is generally accompanied by a sigh of relief. However, the risks aren’t completely over yet, especially with the threat of postharvest crop theft in California. Watch this brief interview with Tulare County Sheriff Mike Boudreaux …
The U.S. Food & Drug Administration (FDA) and the National Egg Regulatory Officials (NERO) are announcing a new program for state egg and egg product regulators entitled the Egg Regulatory Program Standards (ERPS). The standards are designed to integrate the regulatory activities of partner agencies into an efficient and effective process for improving egg and egg product safety in the …
For many, the science of food preservation is not terribly exciting, but each year researchers save thousands of lives and countless belly aches. Although the United States has one of the world’s safest food supplies, the Centers for Disease Control and Prevention says foodborne illness affects about 48 million Americans each year, resulting in 128,000 hospitalizations and 3,000 deaths. Food …
The American Frozen Food Institute (AFFI) announced today the expansion of its Food Safety Zone to include a new Enteric Viruses Control Program(EVCP) aimed at preventing and controlling Norovirus and Hepatitis A throughout the global frozen fruit supply chain. Created for the international community of food safety professionals, the EVCP is a free interactive, online tool with downloadable resources for …
Dale: Biological nitrogen fixation such as that with legumes is done at the expense of...