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Articles by Topic - Regulatory
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Departments: The Battle Over "Pink Slime"
Science vs. public outrage over BPI's lean finely textured beef
Under a new USDA policy, the FSIS will be able to begin investigating cases of E. coli O157:H7 contamination in meat and poultry after receiving “presumptively positive” test results, rather than waiting for those preliminary results to be confirmed positive.
Plans to cut approximately 100 food inspector positions from the Canadian Food Inspection Agency over the next three years—a move projected to save the agency some $56 million—may not have as much impact on the nation’s food safety as has been claimed, according to one Canadian microbiologist and food safety expert.
The FDA’s proposed guidance document for the use of nanomaterials as food additives is “a step in the right direction,” said a leading nanotechnology expert, but ultimately leaves the decision about whether or not to consult with the FDA in the hands of industry.
Livestock experts, consumer groups and the food industry are awaiting a response from the FDA on the use of certain antibiotics, including tetracyclines and penicillin, in animal feed, in the wake of a ruling that the FDA must withdraw approval for the use of these antimicrobials unless the manufacturers can prove their safety for this purpose.
Departments: Food Companies Should Plan for Outbreak Response Before it Occurs, Act Quickly to Shape Outcome
A longtime industry colleague and friend recently told me it was the things he couldn’t see that he feared most. Lurking somewhere in his processing equipment or on a product sitting in a sales cooler, there are a few colonies of pathogenic bacteria waiting to wreak havoc in our business and lives.
The proposed rules for fresh produce and preventive controls, which reportedly number in the hundreds of pages, have been held up under review by the White House Office of Management and Budget. They were expected during the first quarter of 2012 but, as of this issue of Food Quality, had not yet been released.
A slowdown in the establishment of federal centers of excellence in food safety mandated by the FSMA “could have an adverse effect on the progress that the U.S. has been making in foodborne disease surveillance,” warned a leading national food safety expert.
Proposed regulations for the livestock and poultry industries—most prominently those involving animal housing, environmental regulations, the use of antimicrobials and other drugs, livestock trading, and labor regulations—could increase production costs by 10% to 25%, potentially costing consumers as much as $16 billion annually, claims a new report commissioned by the United Soybean Board.
Chopped and ground meat and poultry products now bear the same on-package nutrition labels consumers commonly see on most other packaged foods.