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2 episodes with fsis
2 episodes with fsis
2 episodes with fsis
2 episodes with fsis
Cargill Kitchen Solutions is recalling nearly 215,000 pounds of its liquid egg products that were sold in Texas and other places because the food could possibly contain a cleaning solution made with sodium hypochlorite. The U.S. Department of Agriculture's Food Safety and Inspection Service said the recalled liquid egg items were produced on March 12 and 13, and have the establishment number “G1804” printed on the carton. The recall on the liquid egg products is considered Class III, which means FSIS scientists concluded that use of the item should not cause adverse health consequences – or the risk is negligible. However, consumers and foodservice locations are urged to not consume or serve these products; In other news, North Texas food providers are scrambling to find a way to fill a $9.2 million funding gap following cuts in March to two U.S. Department of Agriculture programs that bought food from local farmers; Dallas HERO threatened Monday to file a lawsuit if the city did not adhere to a November voter mandate to hire 900 more police officers and meet with the nonprofit to review the budget. It's the second time the nonprofit has said it would sue the city since voters approved two controversial changes to the city charter; and Texas House budget writers on Monday endorsed a $337.4 billion state spending plan for the next two years, sending it to the floor for a vote expected next week. Passing a balanced spending plan for the 2026-27 cycle, which starts in September Learn more about your ad choices. Visit podcastchoices.com/adchoices
Dr. Don and Professor Ben talk about the risks from sunny side up egg from a bird infected with bird flu. Dr. Don - not risky
With USDA's Food Safety and Inspection Service focusing new protocols to detect Listeria monocytogenes in meat, food safety veteran Sharon Beals offers her perspectives on steps meat processors adopted in the wake of the deadly Boar's Head outbreak that was connected to the deaths of 10 consumers in 2024. She also outlines the goals of the Women's Meat Industry Network, which aims to boost education, development and promotion of women in the meat and poultry industries, an organization where she serves as executive director.
In this week's episode, James meets with Alexia of the Farm-to-Consumer Legal Defense Fund to discuss the proposed Salmonella framework from the USDA FSIS. Learn how this may affect your local poultry processor.Make a comment by January 17th, 2025: https://www.regulations.gov/docket/FSIS-2023-0028Learn more about the proposal: https://www.farmtoconsumer.org/actionalerts/More Farm resources: https://www.barn2door.com/resources
As we tear down our 2024 calendars and replace them with 2025 versions, it's a good time to look back on the year in food safety challenges, accomplishments and trends that might push into the new year. Andrew Lorenz, who consults processors on food safety, quality and regulatory issues as CEO and founder of We R Food Safety!, offers his insights into the uptick in recalls in the past year and what FSIS and the FDA had turned their focus toward by the end of the year. Additionally, he gives an update on what to expect when it comes to federal versus state inspections and the added emphasis on preventing foreign material contamination in the product stream. Editor's Note: To view the "Robust Listeria monocytogenes Control Program" documentation that Lorenz mentions in the episode, click here; it is free of charge to anyone.
Now that USDA's Food Safety Inspection Service (FSIS) has issued its final ruling designating Salmonella as an adulterant in raw, breaded and stuffed chicken products, poultry processors may soon be required take another look at their operations. In this episode, Dr. John Maurer from the School of Animal Sciences at Virginia Tech will outline some of the options available to the makers of such prepared foods have in addressing the new rules. Dr. Maurer has an extensive history studying how Salmonella colonization works in chickens and describes the status of plans being developed by the poultry industry to meet the FSIS standards when they go into effect in 2025.
José Emilio Esteban, D.V.M. was sworn in as the U.S. Under Secretary for Food Safety on January 4, 2023. In this role, he leads the Office of Food Safety at the U.S. Department of Agriculture (USDA), overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and properly labeled. In August 2018, Dr. Esteban was appointed FSIS chief scientist. In this capacity, he served as the primary scientific advisor on matters of public health and food safety that affect the mission of the agency, with primary responsibility for scientific initiatives within the FSIS Office of Public Health Science (OPHS). In 2002, Dr. Esteban joined OPHS as the Director of the Western Laboratory. In this role, he directed the implementation of the sampling program and was responsible for the facility, equipment, and personnel infrastructure. In 2008, he was appointed as the FSIS Science Advisor for laboratory services and then as Executive Associate for Laboratory Services, where he harmonized the operation of all three FSIS laboratories, maintained operations to meet with the ISO 17025 standard, and coordinated emergency response. Prior to joining FSIS, Dr. Esteban worked in several positions at the U.S. Centers for Disease Control and Prevention (CDC). From 1994–2002, he was as an epidemic intelligence service officer, a staff epidemiologist in the National Center for Environmental Health, and an assistant director for the CDC Food Safety Office. He received his doctorate in veterinary medicine (D.V.M.) from Mexico's Universidad Nacional Autonoma de Mexico, an M.B.A. degree from the Panamerican Institute, as well as a Master of Preventive Veterinary Medicine and a Ph.D. in Epidemiology from the University of California at Davis. Sandra Eskin, J.D. was appointed U.S. Deputy Under Secretary for Food Safety on March 24, 2021. In this role, she leads the Office of Food Safety at USDA, overseeing FSIS. Prior to joining USDA, Mrs. Eskin was the Project Director for Food Safety at The Pew Charitable Trusts in Washington, D.C., a position she held since November 2009. She also served from 2008–2009 as the Deputy Director of the Produce Safety Project, a Pew-funded initiative at Georgetown University. Before that time, Mrs. Eskin spent nearly 20 years as a public policy consultant to numerous consumer advocacy and public interest organizations, providing strategic and policy advice on a broad range of consumer protection issues, particularly food and drug safety, labeling, and advertising. She has served as a member of multiple federal advisory committees related to consumer information on prescription drugs, meat and poultry safety, and foodborne illness surveillance. Mrs. Eskin received her J.D. from UC Hastings College of the Law, and her B.A. degree from Brown University. In this episode of Food Safety Matters, we speak with Dr. Esteban and Mrs. Eskin [6:06] about: How FSIS took into consideration scientific advice from the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and public comments in its revisions to the Framework FSIS's approach to encouraging a reduction in Salmonella load on incoming flocks at slaughter The feasibility of achieving the U.S. Healthy People 2030 target of a 25 percent reduction in salmonellosis illnesses within the next five years The reasoning behind targeting certain serotypes of concern and continually adjusting which serotypes are targeted as pathogens evolve Ways in which FSIS is assessing the efficacy of regulating Salmonella as an adulterant in breaded, stuffed, raw, not-ready-to-eat chicken products FSIS's outreach and education efforts to help industry comply with the requirements of the Framework, once it is adopted Initiatives that FSIS launched in recognition of National Food Safety Education Month during September, and details about an ongoing consumer research study the agency is conducting to inform a redesign of the safe food handling instructions label. Resources USDA-FSIS Publishes Proposed Regulatory Framework for Salmonella in Raw Poultry USDA-FSIS: Salmonella Officially an Adulterant in Breaded, Stuffed Raw Chicken Products at 1 CFU/g or Higher Partnership for Food Safety Education Consumer Food Safety Educator Toolkit Food Safety Matters Ep. 150. Sarah Gallo: CBA and FDA—Modernizing Recalls, Inspections, Labeling, and More (Featuring Dr. Esteban)Food Safety Matters Ep. 134. Sandra Eskin: How USDA-FSIS is Tackling Salmonella in Poultry Sponsored by: bioMérieux Learn about bioMérieux's poultry solutions! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
As CEO of STOP Foodborne Illness (STOP) since May 2019, Mitzi Baum, M.Sc. is focused on expanding STOP's impact by concentrating on three strategic areas: families and individuals impacted by foodborne disease, company culture and practice, and food safety policy. By instituting a collaborative, consumer-centric operating model, STOP engages stakeholders across the food system to develop and advance solutions to food safety. Prior to her tenure at STOP, which will come to an end in late 2024, Mitzi cultivated a 23-year career at Feeding America, rising to the senior-level position of Managing Director of Food Safety. Mitzi holds a Master of Science degree in Food Safety and a certificate in Food Law from Michigan State University. She received her Bachelor of Science degree from Bowling Green State University and has obtained certificates in Nonprofit Management from the University of Chicago, Quality Management from DePaul University, and Food Safety Management from Cornell University. Mitzi is the 2021 Joseph Leiter Lecturer of the Medical Library Association and National Library of Medicine, an adjunct faculty for Michigan State University's Online Food Safety Program, a certified seafood Hazards Analysis and Critical Control Points (HACCP) instructor, and a Preventive Controls Qualified Individual (PCQI). She also serves as the consumer representative on Council I for the Conference for Food Protection and is a member of the National Restaurant Association's Food Safety Advisory Council. In this episode of Food Safety Matters, we speak with Mitzi [2:57] about: The development and impacts of the Alliance to Stop Foodborne Illness, a program of STOP that joins industry with consumers STOP's advocacy for the modernization of USDA-FSIS's regulatory standards for Salmonella in poultry, for which FSIS recently released a proposed framework, and STOP's thoughts on the new framework STOP's work to include Cronobacter sakazakii on the CDC's List of Nationally Notifiable Diseases, and whether more work is required to prevent Cronobacter infections from powdered infant formula following the 2022 outbreak and supply shortage Efforts to position STOP as a more credible, reliable, and focused organization with greater visibility and improved fundraising outcomes What drew Mitzi to STOP, and her proudest achievements during her tenure as CEO. We Want to Hear from You!Please send us your questions and suggestions to podcast@food-safety.com
Dr. Don and Professor Ben talk about the risks from eating a food recalled for misbranding if you are not allergic to any of the ingredients Dr. Don - not risky
We go over the pros and cons of managing cow calf pairs on hot wire pasture grazing. Plus, how to manage water when cell grazing. We have news, markets and lots more on this all new episode of the Ranch It Up Radio Show. Be sure to subscribe on your favorite podcasting app or on the Ranch It Up Radio Show YouTube Channel. EPISODE 188 DETAILS Cow Calf Management: Hot Wire & Water When Cell Grazing. ELECTRIC HOT WIRE FOR GRAZING COW CALF PAIRS & CELL GRAZING Maximizing Agricultural Efficiency: The Advantages of Rotational Grazing Rotational grazing offers numerous benefits for sustainable farming. By moving livestock between paddocks according to a strategic schedule, farmers allow forage crops to rejuvenate, replenish energy reserves, and enhance plant vigor, leading to long-term maximum production. The key to a successful rotational grazing system lies in its flexibility. Utilizing a highly-movable temporary fence and understanding its proper use are crucial for maximizing the benefits and maintaining an efficient grazing routine. Optimize Your Grazing Strategy Implementing a well-designed rotational grazing system can lead to healthier livestock and more productive land. Explore the essentials of rotational grazing and discover how to enhance your agricultural practices for sustainable success. A Comprehensive Guide to Temporary Electric Fence Wires: Polywire vs. Polytape When it comes to temporary electric fencing, two main types are available: polywire and polytape. Both options consist of fine metal filaments intertwined with polyethylene or polypropylene fibers, with the metal providing the shock and the plastic ensuring strength and visibility. Choosing the Right Polywire for Your Needs For short-distance applications, such as subdividing a pasture, a six-strand polywire is typically sufficient. However, for longer distances or areas prone to overgrowth from weeds and grass, opt for a polywire that delivers a stronger shock to ensure effective containment. The Benefits of Polytape Polytapes are known for their superior visibility, particularly in white. If you're experiencing inadequate animal control with polywire or need better visibility for safety reasons, such as fencing for horses, switching to polytape can be beneficial. Although polytape may be more expensive, the improved control and visibility often justify the cost. Essential Tools: Electric Fence Reels For ease of use and flexibility, especially if you plan to adjust paddock sizes frequently, an electric fence reel is indispensable. These reels, made from weather-resistant plastic, can hold one to two spools of polywire or polytape, making it easy to move and reconfigure your temporary fencing as needed. Explore the best practices for using polywire and polytape to optimize your temporary electric fencing system, ensuring maximum efficiency and control for your livestock management. Cattle Industry News: Beef Exports to China, Third Avian Flu in Humans, USDA Combats Avian Flu, Beef On Dairy CHINA BLOCKS JBS USA BEEF EXPORTS OVER RACTOPAMINE TRACES According to the Meating Place, the Chinese government has halted beef exports from the JBS USA facility in Greeley, Colorado, according to the Food Safety and Inspection Service (FSIS). The export block is reportedly due to detected traces of the feed additive ractopamine. While ractopamine is deemed safe for use in the United States, it is banned or restricted in China and 160 other countries. In response, JBS issued a statement indicating they are “working diligently with U.S. and Chinese authorities to resolve the situation as soon as possible.” FSIS has also confirmed that it is conducting its own investigation into the matter. FSIS provided further details in a statement to Reuters: "China customs detected ractopamine in a batch of frozen beef omasum products exported to China from these establishments and destroyed this batch of products in accordance with their regulations." In addition to the JBS USA facility, China has also blocked meat products from Cool Port Oakland, a cold storage facility in California. CDC REPORTS THIRD U.S. CASE OF HIGHLY PATHOGENIC AVIAN INFLUENZA IN HUMANS The U.S. Centers for Disease Control and Prevention (CDC) has confirmed the third case of highly pathogenic avian influenza (HPAI) in humans within the country. This latest case marks the second occurrence in Michigan. While the three cases are unrelated, they all involve dairy farm workers exposed to infected cows, suggesting probable cow-to-person transmission. Notably, this most recent case is the first in the U.S. to present typical influenza-like symptoms, according to the CDC. The CDC is closely monitoring influenza data and reports no unusual activity or increased emergency room visits. The risk to the general public remains low, as all cases involve direct contact with infected cows. However, the CDC stresses the importance of precautions for individuals in contact with infected animals, as their risk is significantly higher. The affected worker is receiving treatment with oseltamivir and is recovering in isolation. Household contacts are symptom-free and are being monitored. Initial tests confirmed the presence of the influenza A(H5) virus, with further analysis ongoing. The CDC advises farmworkers to use personal protective equipment (PPE) and adhere to health monitoring protocols. Avoiding unprotected exposure to sick animals, their waste, and related materials is crucial, the agency emphasized. USDA ALLOCATES $824 MILLION TO COMBAT H5N1 OUTBREAK The USDA is allocating an additional $824 million in emergency funding from the Commodity Credit Corporation (CCC) to combat the ongoing H5N1 outbreak, according to a recent release. USDA Secretary Vilsack approved the transfer of $824 million from the CCC to the Animal and Plant Health Inspection Service (APHIS) to sustain rapid response activities. This funding will support diagnostics, field response, pre-movement testing, surveillance, and vaccine development for various livestock, including cattle, turkeys, pigs, and goats. This follows a previous $1.3 billion emergency fund dedicated to addressing HPAI detections. To improve monitoring and control of H5N1, APHIS is launching a Voluntary H5N1 Dairy Herd Status Pilot Program. Dairy producers with herds testing negative for three consecutive weeks can join the program, facilitating easier movement of cows with ongoing weekly bulk milk testing. This initiative aims to reduce virus spread and enhance understanding of H5N1. Participating states will begin enrolling herds starting June 3. Farmers can contact their APHIS area veterinarian or state veterinarian to join the program. This initiative complements previous measures, including a federal order on pre-movement testing and biosecurity tool support. The USDA anticipates increased testing and positive results, which will enhance understanding of the disease's spread. This will help producers document virus elimination and maintain H5N1-free herds. U.S. DAIRY FARMERS BREED BEEFIER CALVES TO OFFSET COSTS AMID LOW CATTLE NUMBERS With U.S. beef cattle numbers at their lowest since 1961, dairy farmers are increasingly breeding calves for meat to offset costs, reports Bloomberg. By using beef bull semen to inseminate dairy cows, farmers produce hybrid calves that are meatier and fetch higher prices, providing a valuable income stream amid fluctuating milk prices. These beef-dairy hybrids can sell for $400 to $800 as calves and up to $2,500 when fully grown, making them more profitable than replacement milking cows. This approach helps mitigate the shrinking beef supply, which has declined due to persistent droughts and high costs. As the dairy sector struggles, the demand for beef remains robust, with U.S. consumers eating nearly 60 pounds of beef annually. The trend of breeding beefier dairy calves is expected to continue growing and contributing significantly to the meat market. This strategy allows dairy farmers to diversify their revenue streams and adapt to industry challenges, ensuring a more stable financial outlook despite fluctuating conditions. UPCOMING SALES & EVENTS ISA Beefmasters: October 5, 2024, San Angelo, Texas BULL SALE REPORT & RESULTS Churchill Cattle Company Van Newkirk Herefords Gardiner Angus Ranch Cow Camp Ranch Jungels Shorthorn Farms Ellingson Angus Edgar Brothers Angus Schaff Angus Valley Prairie Hills Gelbvieh Clear Springs Cattle Company CK Cattle Mrnak Hereford Ranch Frey Angus Ranch Hoffmann Angus Farms Topp Herefords River Creek Farms Upstream Ranch Gustin's Diamond D Gelbvieh Schiefelbein Farms Wasem Red Angus Raven Angus Krebs Ranch Yon Family Farms Chestnut Angus Eichacker Simmentals & JK Angus Windy Creek Cattle Company Pedersen Broken Heart Ranch Mar Mac Farms Warner Beef Genetics Arda Farms & Freeway Angus Leland Red Angus & Koester Red Angus Fast - Dohrmann - Strommen RBM Livestock Weber Land & Cattle Sundsbak Farms Hidden Angus Wheatland Cattle Company Miller Angus Farms L 83 Ranch U2 Ranch Vollmer Angus Ranch A & B Cattle Carter Angus Farms Roller Ranch Montgomery Ranch Jorgensen Farms DLCC Ranch Four Hill Farm North Country Angus Alliance Spruce Hill Ranch Wilson Angus FEATURING Trevor Burian @hungrymanbutte Mark VanZee Livestock Market, Equine Market, Auction Time https://www.auctiontime.com/ https://www.livestockmarket.com/ https://www.equinemarket.com/ @LivestockMkt @EquineMkt @AuctionTime Kirk Donsbach: Stone X Financial https://www.stonex.com/ @StoneXGroupInc Shaye Koester Casual Cattle Conversation https://www.casualcattleconversations.com/ @cattleconvos Questions & Concerns From The Field? Call or Text your questions, or comments to 707-RANCH20 or 707-726-2420 Or email RanchItUpShow@gmail.com FOLLOW Facebook/Instagram: @RanchItUpShow SUBSCRIBE to the Ranch It Up YouTube Channel: @ranchitup Website: RanchItUpShow.com https://ranchitupshow.com/ The Ranch It Up Podcast available on ALL podcasting apps. Rural America is center-stage on this outfit. AND how is that? Tigger & BEC Live This Western American Lifestyle. Tigger & BEC represent the Working Ranch world and cattle industry by providing the cowboys, cowgirls, beef cattle producers & successful farmers the knowledge and education needed to bring high-quality beef & meat to your table for dinner. Learn more about Jeff 'Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/ #RanchItUp #StayRanchy #TiggerApproved #tiggerandbec #rodeo #ranching #farming References https://www.stonex.com/ https://www.livestockmarket.com/ https://www.equinemarket.com/ https://www.auctiontime.com/ https://gelbvieh.org/ https://www.imogeneingredients.com/ https://alliedgeneticresources.com/ https://westwayfeed.com/ https://medoraboot.com/ http://www.gostockmens.com/ https://www.imiglobal.com/beef https://www.tsln.com/ https://transova.com/ https://axiota.com/ https://www.meatingplace.com/Industry/News/Details/114764 https://www.meatingplace.com/Industry/News/Details/114789 https://www.meatingplace.com/Industry/News/Details/114778 https://www.meatingplace.com/Industry/News/Details/114721
Now that USDA's Food Safety Inspection Service (FSIS) has issued its final ruling designating Salmonella as an adulterant in raw, breaded and stuffed chicken products, poultry processors may soon be required take another look at their operations. In this episode, Dr. John Maurer from the School of Animal Sciences at Virginia Tech will outline some of the options available to the makers of such prepared foods have in addressing the new rules. Dr. Maurer has an extensive history studying how Salmonella colonization works in chickens and describes the status of plans being developed by the poultry industry to meet the FSIS standards when they go into effect in 2025.
5-28-24 - Dr. Joe discusses results from a USDA FSIS study that sampled condemned cull dairy cows at slaughter facilities as well as a voluntary pilot program scheduled to roll-out in June that involves bulk tank sampling.MN Department of Health request for PPEUMN Extension NewsUSDA APHIS - WebsiteFDA Updates PageMN Board of Animal Health - WebsiteQuestions, comments, scathing rebuttals? -> themoosroom@umn.edu or call 612-624-3610 and leave us a message!Twitter -> @UMNmoosroom and @UMNFarmSafetyFacebook -> @UMNDairyYouTube -> UMN Beef and Dairy and UMN Farm Safety and HealthInstagram -> @UMNWCROCDairyExtension WebsiteAgriAmerica Podcast Directory
Despite early apprehensions about an economic recovery in 2024, we continue to see continued investments in digital transformation initiatives by the financial services sector in Asia. We continue to see digital services rising on the back of maturing understanding and adoption of technologies like analytics, cloud and mobility. Targeted outcomes continue to be efficiencies, convenience and accessibility.However, some innovations like artificial intelligence and even digitalization bring with them new risks in areas like cybersecurity, operational resilience and ethics.In this PodChats for FutureCIO, we are joined by Joseph Lo, Head of Enterprise Platforms at Broadridge, who will share his views on what he sees are key financial services transformation trends in Asia in 2024.1. Give us a state of the financial services industry (FSI) in Asia today? To what extent has digital transformation become the norm for these?2. How are FSIs balancing the aspiration to go digital against the need to deepen customer connection?3. As banks evolve (and mature in their use of technology), some risks get amplified. How are banks addressing the risks that come as a result of going digital/modernization?4. The FSI is one of the most regulated sectors. How do FSIs push the boundaries of innovation using emerging technologies like AI while recognizing that any new innovation needs to be aligned with regulation.5. Speaking of technology, there is genuine interest in adopting new technologies like AI. How should FSIs, particularly those with legacy systems and technologies in place, safely address the issue of integrating new technologies with legacy ones, while minimizing any potential disruption?6. In recent years, we've seen a spate of disruptions at major banks in Asia. A number of these due in part to technology and/or process issues. Are systems and processes today so complex, they are leading to unplanned disruptions? What can be done to minimize/mitigate these?7. What do you see will be key issues and trends that CIOs need to be aware of in 2024 and beyond?
We hear the latest on the avian flu and how testing may affect the beef business. We cover the latest news on the new regulations on electronic identification and have cow calf pair prices. Plus updates from the World Famous Miles City Bucking Horse Sale along with markets and sale information. It's all wrapped into this all new episode of the Ranch It Up Radio Show. Be sure to subscribe on your favorite podcasting app or on the Ranch It Up Radio Show YouTube Channel. EPISODE 184 DETAILS SCIENTISTS BELIEVE H5N1 JUMP FROM BIRDS INTO DAIRY COWS HAPPENED MONTHS AGO. Academic scientists analyzing the USDA's publicly accessible database of avian flu DNA, collected in and around dozens of dairy herds in nine states, shows that the H5N1 strain may have made a single jump from a bird into a cow. The transmission could have occurred up to four months ago, according to preliminary findings published online. Michael Worobey, an evolutionary biologist at the University of Arizona who is leading a group of researchers studying the outbreak from outside federal agencies, tweeted that genetic data shared by USDA “strongly suggests there was single origin, at least for these sequences. Possibly in late 2023/early 2024.” He said there were indications that birds have been reinfected by cattle carrying the viral strain. The outbreak in dairy cattle was first identified in late March. The USDA this week said that ground beef from cattle infected with H5N1 is safe to consume, after retail samples were collected, tested and found to be all negative for H5N1. USDA LAUNCHES BEEF TESTING BLITZ AMID H5N1 OUTBREAKS IN DAIRY CATTLE. Three separate studies by government scientists are underway to monitor and test food supply safety in response to the widening outbreak of the H5N1 avian virus strain in dairy cattle, the USDA announced this week. The regulatory safety efforts follow news last week of confirmed infection in a herd in Colorado, the ninth state to be affected since March. USDA's Animal and Plant Health Inspection Service (APHIS) is conducting polymerase chain reaction (PCR) tests of ground beef from retailers in the nine states to detect if any viral particles are present. Meanwhile, the Food Safety Inspection Service (FSIS) is taking muscle samples from culled dairy cows that have been condemned for systemic pathologies, which are also being tested for viral particles. Any positive tests in the two studies are to be followed up with checks for live virus by the Agricultural Research Service (ARS). Meanwhile, ARS is carrying out a study using a virus “surrogate” in a study of ground beef to determine what temperature would be required for safe cooking if live virus were present. “Results from these studies are forthcoming, and we will share information as it becomes available,” the USDA said. The agency urged consumers to maintain proper handling of raw meat and cooking to a safe internal temperature. “USDA is confident that the meat supply is safe. USDA has a rigorous meat inspection process, where USDA's Food Safety and Inspection Service (FSIS) veterinarians are present at all federal livestock slaughter facilities. FSIS inspects each animal before slaughter, and all cattle carcasses must pass inspection after slaughter and be determined to be fit to enter the human food supply.” GROUND BEEF PASSES USDA'S H5N1 SAFETY TESTS. Ground beef from cattle infected with H5N1 is safe to consume, according to testing conducted by the USDA. The agency announced the findings Wednesday after its Food Safety and Inspection Service (FSIS) collected 30 ground beef samples from retail outlets in states where dairy cattle herds had tested positive for the influenza virus. The samples underwent PCR testing at APHIS' National Veterinary Services Laboratories (NVSL). The results revealed that all samples tested negative for H5N1, reaffirming the safety of the meat supply. The findings come days after Colombia issued restrictions on U.S. beef imports due to concerns over dairy cows testing positive for avian influenza. The move was the first and only instance, as of Thursday, of a country limiting beef trade due to avian influenza in cows. FINAL RULE: ELECTRONIC IDENTIFICATION TAGS. The U.S. Department of Agriculture is getting set to publish the agency's final rule, “Use of Electronic Identification Ear Tags as Official Identification in Cattle and Bison,” in the Federal Register. The rule would require official ear tags sold for or applied to cattle and bison to be readable both visually and electronically (EID). Cattle organization R-CALF has strongly opposed the rule stating, “The USDA has slapped independent cattle producers, who have worked closely with the USDA in the past to very successfully control, contain, and eradicate foreign animal diseases, in the face. “We will fight against the implementation of this disastrous rule that infringes on the freedoms and liberties of our nation's independent cattle farmers and ranchers. This is government overreach at its worst.” National Cattlemen's Beef Association (NCBA) President Mark Eisele, a Wyoming rancher, issued the following statement in response to the U.S. Department of Agriculture's (USDA) final traceability rule: “USDA's final traceability rule updates the existing requirement for animal identification that has been in place since 2013, switching from solely visual tags to tags that are both electronically and visually readable for certain classes of cattle moving interstate. Many producers are already familiar with using these visual tags and under the new rule, they will instead use electronic tags. NCBA has worked hard to secure $15 million in funding for producers to reduce the cost of implementing this change. We also remain committed to safeguarding producers' private data and continuing to reduce the cost of ear tags for farmers and ranchers. Our industry faces a tremendous threat from the risk of a future foreign animal disease on American soil. To avoid devastating financial losses during a potential outbreak and to help producers quickly return to commerce, we need an efficient animal disease traceability system.” The USDA final traceability rule amends a previous 2013 rule that requires sexually intact cattle 18 months of age or older, rodeo and exhibition cattle, and dairy cattle moving interstate to have an official form of animal identification. The 2013 rule, which cattle producers already comply with, instituted visual ID tags for interstate movement. The new final rule switches producers to electronic ID tags. The rule will not take effect for six months to provide time for producers to prepare. This puts the implementation date after Nov. 1, 2024. Producers are asked to work with their local veterinarian and state veterinarian to secure proper tags and protocol. UNPARALLELED EXCITEMENT AT THE WORLD FAMOUS MILES CITY BUCKING HORSE SALE Dive into the Rodeo Action and Entertainment Live Country Music! Launching the event on May 16th is the Kick-Off Concert headlined by Josh Turner with Chancey Williams. Expect nightly live country music downtown. Immerse yourself in the excitement of thrilling bronc riding rodeo action and wild horse races on May 17th, along with a bustling trade show. Don't miss the World Famous Miles City Bucking Horse Sale and Derby Horse Races on May 18th, where the finest equine athletes are showcased and shop the trade show. Experience the adrenaline of the PRCA Xtreme Bronc Match Rodeo on Sunday, May 19th, featuring the world's top saddle bronc and bareback riders in fierce competition against the finest roughstock horses. UPCOMING BULL SALES & EVENTS Wilson Angus: May 16, 2024, Watford City, ND World Famous Miles City Bucking Horse Sale Derby Days: May 4 - 5, 2024, Miles City, Montana World Famous Miles City Bucking Horse Sale Mothers Day Horse Racing: May 12, 2024, Miles City, Montana World Famous Miles City Bucking Horse Sale Crown Royal Kick Off Concert Josh Turner: May 16, 2024, Miles City, Montana World Famous Miles City Bucking Horse Sale: May 16 - 19, 2024, Miles City, Montana BULL SALE REPORT & RESULTS Churchill Cattle Company Van Newkirk Herefords Gardiner Angus Ranch Cow Camp Ranch Jungels Shorthorn Farms Ellingson Angus Edgar Brothers Angus Schaff Angus Valley Prairie Hills Gelbvieh Clear Springs Cattle Company CK Cattle Mrnak Hereford Ranch Frey Angus Ranch Hoffmann Angus Farms Topp Herefords River Creek Farms Upstream Ranch Gustin's Diamond D Gelbvieh Schiefelbein Farms Wasem Red Angus Raven Angus Krebs Ranch Yon Family Farms Chestnut Angus Eichacker Simmentals & JK Angus Windy Creek Cattle Company Pedersen Broken Heart Ranch Mar Mac Farms Warner Beef Genetics Arda Farms & Freeway Angus Leland Red Angus & Koester Red Angus Fast - Dohrmann - Strommen RBM Livestock Weber Land & Cattle Sundsbak Farms Hidden Angus Wheatland Cattle Company Miller Angus Farms L 83 Ranch U2 Ranch Vollmer Angus Ranch A & B Cattle Carter Angus Farms Roller Ranch Montgomery Ranch Jorgensen Farms DLCC Ranch Four Hill Farm North Country Angus Alliance Spruce Hill Ranch FEATURING Tracy Hauck @buckinghorsesale https://buckinghorsesale.com/ Mark VanZee Livestock Market, Equine Market, Auction Time https://www.auctiontime.com/ https://www.livestockmarket.com/ https://www.equinemarket.com/ @LivestockMkt @EquineMkt @AuctionTime Kirk Donsbach: Stone X Financial https://www.stonex.com/ @StoneXGroupInc Shaye Koester Casual Cattle Conversation https://www.casualcattleconversations.com/ @cattleconvos Questions & Concerns From The Field? Call or Text your questions, or comments to 707-RANCH20 or 707-726-2420 Or email RanchItUpShow@gmail.com FOLLOW Facebook/Instagram: @RanchItUpShow SUBSCRIBE to the Ranch It Up YouTube Channel: @ranchitup Website: RanchItUpShow.com https://ranchitupshow.com/ The Ranch It Up Podcast available on ALL podcasting apps. Rural America is center-stage on this outfit. AND how is that? Because of Tigger & BEC... Live This Western Lifestyle. Tigger & BEC represent the Working Ranch world by providing the cowboys, cowgirls, beef cattle producers & successful farmers the knowledge and education needed to bring high-quality beef & meat to your table for dinner. Learn more about Jeff 'Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/ #RanchItUp #StayRanchy #TiggerApproved #tiggerandbec #rodeo #ranching #farming References https://www.stonex.com/ https://www.livestockmarket.com/ https://www.equinemarket.com/ https://www.auctiontime.com/ https://gelbvieh.org/ https://www.imogeneingredients.com/ https://alliedgeneticresources.com/ https://westwayfeed.com/ https://buckinghorsesale.com/ https://medoraboot.com/ http://www.gostockmens.com/ https://www.meatingplace.com/Industry/News/Details/114437 https://www.meatingplace.com/Industry/News/Details/114378 https://www.meatingplace.com/Industry/News/Details/114414
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) has issued a public health alert for 12-ounce packages of raw chorizo that were distributed to H-E-B grocery stores in Texas. The 12-ounce packages in question were sold in H-E-B under the label “Lean Apco Brand Meats All Natural Premium Chorizo,” with a best-by date of 5/12/24. The product also has “EST. 602” inside the USDA mark of inspection. The alert comes from concerns that the product may be contaminated with a foreign material, specifically hard plastic and metal, after H-E-B notified FSIS that it had received a complaint...Article Link
Did you know that food recalls help prevent people from eating a food that could result in illness or injuries? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Richard Raymond, M.D., former Undersecretary for Food Safety at the U.S. Dept. of Agriculture. Raymond discusses food recalls: reasons why food is recalled, the possible fates of recalled food, and specific cases related to the bacteria, E. coli 0157:H7. (Part 1 of 2) Related website: Food Recalls:https://foodprint.org/blog/the-oft-ignored-environmental-impact-of-food-recalls-food-waste/FSIS: https://www.fsis.usda.gov/recallsFood Safety News:https://www.foodsafetynews.com/
Florida temps and rainfall help ease drought worries, and whether delivered or prepared at home, the Food Safety and Inspection Service has plans to protect your Super Bowl Sunday celebration from foodborne illness.
The USDA will invest $207 million in renewable energy and domestic fertilizer projects, and whether delivered or prepared at home, the Food Safety and Inspection Service has plans to protect your Super Bowl Sunday celebration from foodborne illness.
The USDA will invest $207 million in renewable energy and domestic fertilizer projects, and whether delivered or prepared at home, the Food Safety and Inspection Service has plans to protect your Super Bowl Sunday celebration from foodborne illness.
The Trader Joe's recall situation has garnered significant attention in the past few weeks, as the popular retail chain declared three different product recalls during the last week of July. In this episode of the Xtalks Food Podcast, Sydney talks about the details of the recall, which has raised some eyebrows with food safety. Trader Joe's, in a statement to Vox, called the series of recalls “a coincidence.” Yet, Melvin Kramer, President of the EHA environmental and public health consulting group, suggests another theory. The unique appeal of Trader Joe's to consumers lies in its blend of global and local foods produced by small-scale makers. This variety may increase Trader Joe's recall risk compared to stores sourcing from large-scale manufacturers. Trader Joe's has gained a cult-like following for selling a variety of local specialty foods and crafting engaging narratives about its brands; however, the recent increase in Trader Joe's recall from once or twice a month to three times in a week is alarming. The team talks about the lack of oversight from federal authorities like the US Food and Drug Administration (FDA) and US Department of Agriculture (USDA) and wonder whether consumers are partially to blame for high demand.Also in this episode, Sydney reviews Netflix's new food safety documentary, “Poisoned: The Dirty Truth About Your Food.” The objective of the documentary is not to dictate what foods the audience should avoid due to health concerns or to debunk myths about so-called healthy foods. Rather, its primary focus is to shed light on the negligent food safety practices employed by various companies and federal authorities. The film unpacks a variety of food safety issues, starting with the notorious E. coli outbreak between 1992 and 1993 that claimed the lives of four children who had eaten contaminated burgers from the fast-food chain Jack in the Box. The film also profiled Kenneth Kendrick, a former plant manager at Peanut Corporation of America who blew the whistle on his boss, corporation owner Stewart Parnell, for tampering with inspection records to ship out contaminated nuts. The narrative unfolds through several viewpoints, including those of food industry attorneys, politicians, regulators, scientists, victims' parents and implicated businesses. The team praises the documentary for shedding light on several important but overlooked food safety issues in the US.Read the full article here:Trader Joe's Recall 2023: Multiple Products Under the MicroscopeNew Netflix Food Documentary Exposes America's Faulty Food Safety SystemFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured
Sarah Gallo is Vice President of Product Policy at the Consumer Brands Association (CBA). In her role, Sarah holistically oversees Consumer Brands' policy leadership on smart regulation issues, from advocacy through education to marketplace solutions. Prior to joining CBA, she served as Vice President of Agriculture and Environment for the Biotechnology Innovation Organization, where she led the organization's strategy across agriculture, food systems, energy, and bio-based manufacturing. Earlier in Sarah's career, she held roles at CHS Inc. and the National Corn Growers Association and served as Agriculture Counsel with the U.S. House of Representatives Committee on Small Business. She graduated from Boston University with a B.A. in Marine Biology. In this episode of Food Safety Matters, we speak with Sarah [24:28] about: CBA's key recommendations for FDA during its restructuring, and how those suggestions are informed by looking at FDA modernization through the lens of the consumer Specific changes that CBA believes could help FDA transition from one-size-fits-all inspections to a tailored, risk-based model for inspections CBA's partnership with Stop Foodborne Illness and FDA, which aims to improve recall communication through the use of modernized channels and digital technologies CBA's call to FDA to standardize labeling and “last mile” communication in e-commerce food sales, and the Association's work to support FDA's development of such standards How digital tools that are already being leveraged by industry—like SmartLabel technology—can be better used to modernize labeling, and why nutrition and consumer transparency must go hand-in-hand when thinking about front-of-pack labeling Why FDA action regarding regulation for chemicals of concern in food packaging—such as PFAS and BPA—is urgent to avoid a wave of contradictory, state-by-state legislation The benefits of public-private collaboration in the creation of FDA guidances for industry, as well as guidances that CBA believes are important for FDA to develop. Dr. José Emilio Esteban was sworn in as Under Secretary for Food Safety on January 4, 2023. In this role, Dr. Esteban leads the Office of Food Safety at the U.S. Department of Agriculture (USDA), overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and properly labeled. Prior to his confirmation, he was chief scientist at FSIS. In this capacity, Dr. Esteban served as the primary scientific advisor on matters of public health and food safety that affect the mission of the agency, with primary responsibility for scientific initiatives within the FSIS Office of Public Health Science (OPHS). His prior positions at FSIS include Science Advisor for Laboratory Services and Executive Associate for Laboratory Services. Prior to joining FSIS, Dr. Esteban worked in several positions at CDC. He holds a doctorate in veterinary medicine (D.V.M.), an M.B.A., and a master's degree in Preventive Veterinary Medicine, as well as a Ph.D. in Epidemiology. In this episode of Food Safety Matters, we speak with Dr. Emilio Esteban [3:08] about: Food safety, food security, and the global food system post-pandemic USDA's Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry The steps that need to be taken to recruit and retain more veterinary doctors to address the ongoing shortage of D.V.M.s and ensure a safe food supply Recent developments around cell-cultured/lab-grown meat Ongoing work with the Agricultural Research Service on "raised without antibiotics" claims Dr. Esteban's three key principles of leadership We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
Sandra Eskin, deputy under secretary for Food Safety with USDA-FSIS, joins us to discuss a variety of topics, from worker and food safety impacts of increased poultry and pork line speeds to the data revolution and how it could affect the agency's efforts, as well as FSIS' proposal to declare Salmonella an adulterant in breaded, stuffed, raw chicken products. Read more about other challenges and issues in food safety at Food Processing's Web site.
Doug Fulnechek of Zoetis discusses processor strategies for Salmonella mitigation and the recent FSIS guidance on live vaccination, as well as other topics related to USDA's focus on a stronger and more comprehensive effort to reduce Salmonella illnesses.
Gartner says application modernization services address the migration of legacy to new applications or platforms, including the integration of new functionality to provide the latest functions to the business. Modernization options include re-platforming, re-hosting, recoding, rearchitecting, re-engineering, interoperability, replacement and retirement, as well as changes to the application architecture to clarify which option should be selected.Gartner advises application and software engineering leaders to take charge of reshaping their strategies, tactics and cultures to help their organizations drive business change, enable digital innovation and deliver business value. To drive business value is to deliver software that meets the functional, operational and economic needs of the business. Building the skills to take advantage of, rather than be swamped by, the relentless pace of technological change, is key to success.In today's PodChats for FutureCIO, we are joined by Praveen Kumar, vice president for Asia Pacific, Rocket Software, to talk about modernisation in the context of Asia's financial services industry.1. The financial services sector has been undergoing transformation and disruption for years now. If you compare the transformation (some call it modernisation) and disruptions before and during the pandemic, what is the same and what is different?2. Among the approaches CIOs/CTOs to lead/enable the transformation/modernisation – what has worked and what hasn't?3. What can CIOs/CTOs draw as lessons from 2020-2022?4. In 2023, what do you see will be the top priorities of FSIs in the region? 5. How do you see IT and the CIO supporting these priorities?6. There is a greater call on the CIO to show ROI for IT investments. Given this added pressure, what is a sensible approach for heads of technology?7. How do you see leadership interests around ESG impacting technology priorities and investments in the years ahead?8. Closing our podchat on modernisation, what is your advice to CIOs, CTOs and leadership as regards to how to bring forward modernisation in the context of the uncertainties that we will continue to experience in the years ahead?
Martin Wiedmann, Ph.D., D.V.M, is the Gellert Family Professor of Food Safety at Cornell University. He received a veterinary degree and a doctorate in veterinary medicine from the Ludwig-Maximilian University of Munich, and a Ph.D. in Food Science from Cornell University. His research interests focus on farm-to-table microbial food safety and quality and the application of molecular tools to study the transmission of foodborne pathogens and spoilage organisms, including translation of the associated research findings into reducing foodborne illnesses and food spoilage. His team is passionate about communicating research and research findings to a range of audiences from pre-K to industry leaders, and is regularly asked to help industry with a range of microbial food safety and quality challenges. Students and staff that were previously associated with his team have pursued successful careers in a range of environments, including industry, government, academia, and nonprofits. Dr. Wiedmann has received numerous awards for his work and is a Fellow of the American Association for the Advancement of Science (AAAS), a Fellow of the Institute of Food Technologists (IFT), a Fellow of the American Academy of Microbiology (AAM), and a member of the International Academy of Food Science and Technology. In this episode of Food Safety Matters, we speak with Dr. Wiedmann [31:55] about: · His work to expand knowledge about Listeria monocytogenes and Salmonella in several areas, and how whole genome sequencing (WGS) aids his research · The importance of refining target serotypes in light of the U.S. Department of Agriculture's Food Safety and Inspection Service's (USDA's FSIS') proposed regulatory framework for reducing Salmonella illnesses from poultry · Efforts of the New York State Integrated Food Safety Center of Excellence, where Dr. Wiedmann is the co-director, to strengthen foodborne illness surveillance through collaboration with local health departments · Opportunities for collaborations between the U.S. Food and Drug Administration (FDA) and state agencies, such as expanding root-cause analysis to consider earlier stages in the food chain · How the COVID-19 food safety response team that Dr. Wiedmann led through Cornell University assisted the food industry through education, and consequences of the pandemic that industry is now tackling · The nuances of determining a pathogen to be an “adulterant,” such as Salmonella in poultry, which is being considered by FSIS · How WGS aids more accurate pathogen identification, and WGS' effect on the taxonomy of bacteria · Why Dr. Wiedmann sees novel proteins, Bacillus cereus, biofilm, and refining food safety regulation as significant areas of concern for food safety. News and Resources FDA Gives Update on Human Foods Program Restructuring, Announces Search for Deputy Commissioner; Stakeholders Express Concern [3:39]FDA Draft Guidance for Naming, Labeling of Plant-Based Milk Alternatives [15:31]Researchers Aim to Make Cured Meat Safer with “No Nitrite-Added” Curing Process [21:03]FDA, New York Sign Domestic Mutual Reliance Partnership Agreement [23:24] Food Safety Matters Ep. 112. Rogers, Mettler, Waller: FDA and Utah on an Integrated Workforce through Mutual Reliance FDA Foods Program Publishes List of Priority Guidances for 2023 [24:14]IAFP Executive Director David Tharp to Retire [26:43]IFPA Chief Food Safety Officer Dr. Jennifer McEntire Steps Down [27:47] Food Safety Matters Ep. 111. Jennifer McEntire: IFPA—The New Voice of ProduceTheme of World Food Safety Day 2023: “Food Standards Save Lives” [28:42] FAO, WHO Report on Food Safety of Water Reuse in Dairy Industry Publisher's Platform: Twenty-eight minutes with FDA Commissioner Califf Food Safety Summit 2023Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
Link to bioRxiv paper: http://biorxiv.org/cgi/content/short/2023.03.06.531405v1?rss=1 Authors: Sanabria, B. D., Baskar, S. S., Yonk, A. J., Lee, C. R., Margolis, D. J. Abstract: The anterior dorsolateral striatum (DLS) is heavily innervated by convergent excitatory projections from the primary motor (M1) and sensory cortex (S1) and is considered an important site of sensorimotor integration. M1 and S1 corticostriatal synapses have functional differences in the strength of their connections with striatal spiny projection neurons (SPNs) and fast-spiking interneurons (FSIs) in the DLS, and as a result exert an opposing influence on sensory-guided behaviors. In the present study, we tested whether M1 and S1 inputs exhibit differences in the subcellular anatomical distribution onto striatal neurons. We injected adeno-associated viral vectors encoding spaghetti monster fluorescent proteins (sm.FPs) into M1 and S1, and used confocal microscopy to generate 3D reconstructions of corticostriatal inputs to single identified SPNs and FSIs obtained through ex-vivo patch-clamp electrophysiology. We found that SPNs are less innervated by S1 compared to M1, but FSIs receive a similar number of inputs from both M1 and S1. In addition, M1 and S1 inputs were distributed similarly across the proximal, medial, and distal regions of SPNs and FSIs. Notably, clusters of inputs were prevalent in SPNs but not FSIs. Our results suggest that SPNs have stronger functional connectivity to M1 compared to S1 due to a higher density of synaptic inputs. The clustering of M1 and S1 inputs onto SPNs but not FSIs suggest that cortical inputs are integrated through cell-type specific mechanisms and more generally have implications for how sensorimotor integration is performed in the striatum. Copy rights belong to original authors. Visit the link for more info Podcast created by Paper Player, LLC
Link to bioRxiv paper: http://biorxiv.org/cgi/content/short/2022.12.24.521864v1?rss=1 Authors: Oberto, V., Matsumoto, J., Pompili, M. N., Todorova, R., Papaleo, F., Nishijo, H., Venance, L., Vandecasteele, M., Wiener, S. Abstract: Dopamine release in the forebrain by midbrain ventral tegmental nucleus (VTA) and substantia nigra pars compacta (SNpc) neurons is implicated in reward processing, goal-directed learning, and decision-making. Rhythmic oscillations of neural excitability underlie coordination of network processing, and have been reported in these dopaminergic nuclei at several frequency bands. This paper provides a comparative characterization of several frequencies of oscillations of local field potential and single unit activity, highlighting some behavioral correlates. We recorded from optogenetically identified dopaminergic sites in mice training in operant olfactory and visual discrimination tasks. Rayleigh and Pairwise Phase Consistency (PPC) analyses revealed some VTA/SNc neurons phase-locked to each frequency range, with fast spiking interneurons (FSIs) prevalent at 1-2.5 Hz (slow) and 4 Hz bands, and dopaminergic neurons predominant in the theta band. More FSIs than dopaminergic neurons were phase-locked in the slow and 4 Hz bands during many task events. The highest incidence of phase-locking in neurons was in the slow and 4 Hz bands, and occurred during the delay between the operant choice and trial outcome (reward or punishment) signals. These data provide a basis for further examination of rhythmic coordination of activity of dopaminergic nuclei with other brain structures, and its impact for adaptive behavior. Copy rights belong to original authors. Visit the link for more info Podcast created by Paper Player, LLC
Sandra Eskin was appointed Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA) in March 2021. In this role, Sandra leads the Office of Food Safety, overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and accurately labeled. Prior to joining USDA, Sandra was the Project Director for Food Safety at The Pew Charitable Trusts in Washington, D.C. for over 10 years, and also served as the Deputy Director of the Produce Safety Project (PSP) from 2008–2009, a Pew-funded initiative at Georgetown University. Prior to The Pew Charitable Trusts, Sandra spent nearly 20 years as a public policy consultant to numerous consumer advocacy and public interest organizations, providing strategic and policy advice on food and drug safety, labeling, and advertising. She has served as a member of multiple federal advisory committees related to consumer information on prescription drugs, meat and poultry safety, and foodborne illness surveillance. In this episode of Food Safety Matters, we speak with Sandra [31:22] about: Knowledge gaps in understanding why salmonellosis rates have not decreased, despite a reduction in Salmonella found in chicken samples Challenges USDA-FSIS faced in trying to meet its Healthy People 2020 and 2010 targets, and why the agency is targeting Salmonella reduction in poultry for Healthy People 2030 How USDA-FSIS' Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry incentivizes industry to meet pre-harvest intervention requirements and follow best practices USDA-FSIS' plan for educating industry about a standardized, statistical approach to process control under the proposed framework The potential of naming certain Salmonella serotypes as adulterants under the proposed framework, the serotypes of concern, and what oversight of adulterated product might entail How necessity will drive innovation to develop rapid, accurate, and affordable methods for quantification-based testing, in compliance with the proposed framework Feedback that USDA-FSIS has received from stakeholders on the proposed framework, and how the agency is planning to address stakeholder concerns The relationship between USDA-FSIS' declaration of Salmonella as an adulterant in breaded and stuffed raw chicken products and the broader proposed framework How USDA-FSIS might measure the efficacy of and fine-tune its approach to mitigating Salmonella illnesses linked to poultry. This episode of Food Safety Matters also features an interview [21:24] with Vikrant Dutta, D.V.M, Ph.D., Head of Scientific Affairs at bioMérieux. Vik has worked at bioMérieux for more than six years, having previously held the position of Senior Microbiologist at the U.S. Centers for Disease Control and Prevention (CDC) in Atlanta, Georgia. He received his doctorates in Veterinary Medicine and Microbiology from North Carolina State University, and has been working in food safety for more than 15 years. News and Resources FDA Prevention Strategy to Enhance Infant Formula Food Safety Supports Elevating Cronobacter Infection to Nationally Notifiable Disease [4:00] EU Court Annuls Classification of Titanium Dioxide as a Carcinogen [7:44] FDA Evaluates First Cell-Based Meat Products, Raises No Food Safety Concerns; Believes Cultured Meat Ready for Market in Near Future [10:28] Changes Coming Soon to USDA-FSIS Testing, Sampling for E. Coli, Salmonella in Beef [15:10] EU to Ban Titanium Dioxide in Food from Mid-2022 Webinar: FDA's Tech-Enabled Traceability—New Standards to Improve Food System Transparency Sponsored by: bioMérieux We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
David W.K. Acheson, M.D., F.R.C.P., is the President and CEO of The Acheson Group, a consulting firm that provides strategic advice on all matters relating to food safety and food defense, as well as recall and crisis management support, to food companies and ancillary technology companies around the world. Prior to founding The Acheson Group in 2013, Dr. Acheson served as the Chief Medical Officer in the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN). Following several other positions at FDA, he was appointed Associate Commissioner for Foods, which gave him an agency-wide leadership role for all food and feed issues, including health promotion and nutrition. Dr. Acheson was also a partner at Leavitt Partners and managed Leavitt Partners Global Food Safety Solutions from 2009 to 2013. Dr. Acheson graduated from the University of London Medical School in 1980. Following training in internal medicine and infectious diseases in the UK, in 1987 he moved to the New England Medical Center and Tufts University in Boston, Massachusetts. As an Associate Professor at Tufts University, Dr. Acheson undertook basic molecular pathogenesis research on foodborne pathogens, especially Shiga toxin-producing Escherichia coli. In this episode of Food Safety Matters, we speak with David [28:53] about: The U.S. Department of Agriculture's Food Safety and Inspection Service's (USDA's FSIS') declaration of Salmonella as an adulterant in breaded and stuffed raw chicken products, as well as future federal regulation of Salmonella contamination of poultry Considerations that could affect the way in which Salmonella in poultry is regulated, such as different serotypes and the risk they pose to public health The importance of FDA clearly defining for growers what compliance with the agricultural water rule under the Food Safety Modernization Act (FSMA) entails The various, nuanced factors that must be decided in order to adequately regulate ingestible Cannabis products How the federal legal status of Cannabis may hamper foodborne illness reporting and outbreak investigations related to edible Cannabis products Why more effective consumer communication would improve the food recall system, and how recall modernization can achieve that goal How food companies can prepare themselves to meet increasingly stringent aflatoxin regulations—or regulations for any contaminant—through risk assessment, and why regulatory bodies should holistically consider the ramifications of regulations before implementing them Possible avenues that companies and regulatory agencies can take when considering how to reduce human exposure to per- and polyfluoroalkyl substances (PFAS) from foods How chemical residues in foods have been neglected in comparison to microbiological contaminants, and why it is crucial to build scientific understanding around the public health risk of different chemical contaminants. News and Resources USDA-FSIS Proposed Regulatory Framework for Reducing Salmonella in Poultry May Declare Salmonella an Adulterant [3:18] More Research Needed on Exposure To, Toxicity of Microplastics in Food [7:18]International Organizations Develop One Health Action Plan, Food Safety is Key Component [12:18] WHO Launches Global Strategy for Food Safety 2022–2030 [13:08] Edible Sensor for Frozen Food Safety Indicates When Products Have Been Thawed, Refrozen [18:45] Webinar: FDA's Tech-Enabled Traceability—New Standards to Improve Food System Transparency FSIS Proposed Regulatory Framework Microplastics Found in Human Breast Milk for the First Time Former Kerry Inc. Manager Pleads Guilty in Connection with Insanitary Plant Conditions Linked to 2018 Salmonella Poisoning Outbreak CDC: Multistate Outbreak of Salmonella Mbandaka Infections Linked to Kellogg's Honey Smacks Cereal (Final Update) We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
This week we cover the new marijuana law, FSIS's salmonella proposal & Washington refineries
Michael R. Taylor is a member of the board of Stop Foodborne Illness, a consumer organization supporting and representing the victims of foodborne illness and their families. From January 2010 to June 2016, he served as Deputy Commissioner for Foods and Veterinary Medicine at the U.S. Food and Drug Administration (FDA). He led FDA's implementation of the Food Safety Modernization Act (FSMA) and oversaw FDA's other food-related activities, including its nutrition, labeling, food additive, dietary supplement, and animal drug programs. Previously, Mike served at FDA as a staff attorney and Deputy Commissioner for Policy, and at the U.S. Department of Agriculture (USDA) as FSIS Administrator and Acting Under Secretary for Food Safety. Prior to re-joining FDA in 2009, he spent nearly a decade in academia conducting food safety, food security, and public health policy research, most recently at George Washington University's School of Public Health. Mike is a graduate of Davidson College and the University of Virginia School of Law. In this episode of Food Safety Matters, we speak with Mike [2:52] about: His experience as Administrator of USDA's FSIS after the Jack in the Box coli outbreak of 1992–1993, including why the agency did not consider pathogenic bacteria to be an adulterant requiring regulation prior to the pivotal outbreak How Mike's time at FDA influenced his approach to his work at USDA, such as shifting cultural mindsets and implementing a preventive-based plan for reform in meat and poultry inspection USDA's challenges with getting industry to accept new standards for coli and Salmonella, which was in part overcome due to the efforts of forward-thinking advocates within industry like David Theno The way in which industry's concept of microbial testing standards and Hazards Analysis and Critical Control Points (HACCP) requirements differed at the time of their regulatory introduction, and the role that difference played in industry's levels of acceptance Mike's perspective on the recent USDA declaration of Salmonella as an adulterant in breaded and stuffed raw chicken products, and what it may mean for the future of Salmonella regulation Clarification of what a pathogenic “adulterant” is to USDA, and how the agency regulates adulterated foods Positive cultural changes that have occurred over the last 30 years, such as industry's acceptance of accountability for prevention and the willingness to collaborate between regulators, industry, and the scientific community How USDA's efforts to reform meat and poultry inspection in the mid-1990s laid the groundwork for future food safety successes such as FSMA The positive significance of the recent focus on food safety culture, and why Mike believes it would be difficult to regulate the concept in the U.S. How the Jack in the Box coli outbreak gave political momentum to food safety regulation, as well as how the stories of the outbreak victims personally motivated Mike to sustain his involvement with food safety to this day, including serving as a board member of Stop Foodborne Illness. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
As part of the FSIS's broader effort to reduce Salmonella illnesses associated with poultry, the USDA recently announced they would be taking action to declare Salmonella an adulterant in breaded and stuffed raw chicken products. Discover what this important announcement means for poultry producers across the U.S. in this #ScienceHearted discussion with Dr. Steve Larsen and host Andy Vance.
Food and beverage companies across the supply chain must always be prepared for new regulatory developments in 2022 as they seek to bring new ingredients and products to market. In this episode of the Xtalks Food Podcast, Sydney talks about four potential new food industry regulations that food and beverage companies should look out for this year, including changes to the FDA's definition of “healthy,” labeling clarity on lab-grown meat, regulating heavy metals in baby food and cannabinoid regulations. A common theme among these regulations is that multiple federal agencies must work together to move the needle, which takes time, money and resources. The team emphasise that the FDA's focus should include food just as much as it does drugs and that these regulations are in place to keep consumers safe. Also, in this episode, Sydney talks about a public health alert related to concerns that the ground beef in some HelloFresh meal kits may be associated with E. Coli illness. While the FDA would normally issue a recall, no recall was issued because the products are no longer available for purchase. The public health alert comes as some federal health authorities in the country are investigating an outbreak of E. coli, with ground beef being the probable source of the illnesses. Sydney gives two other examples of ground beef-related E. Coli outbreaks and discusses the symptoms and facts about the foodborne illness. The team wonder whether companies should be blamed for not doing enough to prevent an outbreak or whether they are to be expected.Read the full articles here:Top Food Industry Regulations to Watch in 2022Federal Officials Report of HelloFresh E. Coli OutbreakFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured
The USDA's FSIS declares salmonella a contaminant in certain raw chicken products, and larger loans continue to boost farm lending.
The USDA's FSIS declares salmonella a contaminant in certain raw chicken products, and larger loans continue to boost farm lending.
This episode was recorded on: 05/24/2022 In this podcast, Joe Robertson and Ricardo Ferreira, from the Fortinet Office of the CISO, together with Frederic Ballara, Enterprise Architect for Fortinet, talk about risk management, focusing on the DORA regulation and the sorts of activities and strategies that financial institutions are going to have to conform to. Listen in to learn more about what kind of risk management framework is being required by DORA, what specific activities there are in DORA that FSIs must do and how can Fortinet help financial services companies fulfill these requirements. Learn More: https://www.fortinet.com/blog/industry-trends/financial-institutions-navigate-digital-operational-resilience-act
Surprise! Those certification labels promising no antibiotics in animals are sometimes a hollow promise. Andrew deCoriolis from Farm Forward unpacks the recent studies from both the Milken Institute School of Public Health and Farm Forward's own research that show that corners can and are being cut, and no one is really minding the store. USDA/FSIS, once again, fail to deliver.Heritage Radio Network is a listener supported nonprofit podcast network. Support What Doesn't Kill You by becoming a member!What Doesn't Kill You is Powered by Simplecast.
Surprise! Those certification labels promising no antibiotics in animals are sometimes a hollow promise. Andrew deCoriolis from Farm Forward unpacks the recent studies from both the Milken Institute School of Public Health and Farm Forward's own research that show that corners can and are being cut, and no one is really minding the store. USDA/FSIS, once again, fail to deliver.Heritage Radio Network is a listener supported nonprofit podcast network. Support What Doesn't Kill You by becoming a member!What Doesn't Kill You is Powered by Simplecast.
Faced with changing customer behaviors and demands, tightening margins, and increasing threat from digital competitors, financial services institutions (FSIs) will need to meet customers where they are, open up their services, and establish new ways to monetize their products. Doing so will also enable them to build a better profile of their customers, and deliver more personalized user experiences and fast, convenient banking and payment services. Cloud technology plays a big role in this shift toward digital FSIs. In Asia, bank branches now account for just 12% to 21% of monthly transactions in the region, with customers turning to digital channels for routine transactions such as peer-to-peer transfers and bill payments, according to McKinsey&Company. Overall customer engagement has climbed from an average 12.7 to 14.9 transactions a month in Asia's developed markets, and from 6 to 8.1 in emerging markets. In today's episode, Chris Hood chats with Paul Rohan and Aser Blanco to learn why embedding financial services into digital experiences can generate new revenue.
Investigative reporter Helena Bottemiller-Evich digs deep into the many ways the FDA, supposedly monitoring our food supply, abjectly fails to adequately monitor and regulate basic products like baby formula, the water used to process vegetables and fruits, and forever chemicals in food packaging. Every year more than 128,000 people are made sick from food-borne illnesses, while over 3000 people die. The US lags far behind other developed nations in maintaining a safe, inspected food supply.Heritage Radio Network is a listener supported nonprofit podcast network. Support What Doesn't Kill You by becoming a member!What Doesn't Kill You is Powered by Simplecast.
Investigative reporter Helena Bottemiller-Evich digs deep into the many ways the FDA, supposedly monitoring our food supply, abjectly fails to adequately monitor and regulate basic products like baby formula, the water used to process vegetables and fruits, and forever chemicals in food packaging. Every year more than 128,000 people are made sick from food-borne illnesses, while over 3000 people die. The US lags far behind other developed nations in maintaining a safe, inspected food supply.Heritage Radio Network is a listener supported nonprofit podcast network. Support What Doesn't Kill You by becoming a member!What Doesn't Kill You is Powered by Simplecast.
Ag Secretary Tom Vilsack announces funding for watershed infrastructure projects in North Carolina, and African Swine Fever vaccine passes first round of tests.
In this episode of the Futurum Tech Webcast, Interview Series, Futurum principal analyst Shelly Kramer sits down with Frank Wu, an Automation Strategist for Red Hat's Global Financial Services division, for a conversation about all things automation as it relates to the financial services industry. Their conversation touched on the role automation is playing in the FSI industry, the challenges FSIs face, including a dearth of highly skilled tech talent, the maturity curve for FSIs as it relates to adopting automation, the challenges around existing investments and legacy operating systems and how to navigate those challenges, and what FSI leaders should consider when evaluating automation platforms and potential vendor partners.
Uncertainty and panic over the Omicron variant causes the cotton market prices to drop significantly in recent weeks, and USDA announces withdrawal of 2016 proposed rule amending the Horse Protection Act regulations.
Demand is strong for Christmas trees in California, and USDA announces withdrawal of Horse Protection Act regulations.
FDATA and Yodlee are optimistic on Open Finance: “the right data, in the right hands, at the right time, can change the world!” Interview with: Jamie Leach, FDATA and Tonia Berglund, Envestnet YodleeKey Points discussed include:CDR is more than Open Banking – it's open finance and open data – but what are the immediate opportunities, and what's coming in the longer term? Listen to this podcast to learn more.According to FDATA and Yodlee, there are three winners from Open Banking: consumers, fintechs and banks.Banks forced to share data; but banks can embrace banking – they can use data too - also banks can develop new services.Banks have legacy systems but getting ready for Open Banking means better quality data within the bank; this increases efficiencies for the bank.Open Finance delivers some very basic outcomes – more transparency, more insights into pricing; is crucial for transferring someone from another bank (switching campaigns will boom) Analytics and Apps are both crucial for fintechs as they drive innovationMany Business cases still not proven – will take time to understand what works and what doesn't.Plus, some way to go in terms of all banks sharing data: “we are two miles into the Marathon,” says Jamie Leach of FDATA. Jamie covers topic of cost and barriers to entry for fintechs - why is Australia 4 or 5 times the cost of UK to participate in the Open Data regime? (Note: UK doing 800 million API calls a month, and rate of growth is 100%+) Is the worry about security and consumer protection in Australia leading to higher costs?What are the issues for fintechs who want to switch from ‘screen scrapping' to Open Banking Data?Discussion of consent; how consumers give consent to FSIs to use their data; How important is Privacy by Design and what does it mean?Discussion on Data Collaboration and Data Standards; this is a new area for tech and for the law; where are we at in Australia?Discussion on how FSIs/fintech use the data they collect – especially using Ai to understand both individuals and trends; how does Ai blend with Open Banking? Jamie Leach is the Regional Director in Australia and NZ for The Financial Data and Technology Association, a role that see's Jamie work with government, regulatory authorities, and financial industry stakeholders to open up Australia's and New Zealand's financial sector so all companies can benefit from the Consumer Data Right, also known as Open Banking.Jamie is also the Founder of Open Data Australia, Board Chair of tech start-up GridQube, sits on the International Advisory Committee for the University of Melbourne Centre for Spatial Data Infrastructures and Land Administration, and is an expert on e-KYC and Digital Identity for the UN and the World Bank.Tonia Berglund is Director of Product at Envestnet Yodlee. Tonia is responsible for heading up Open Banking in Australia and New Zealand, bringing together the global open banking strategy for US based aggregator and Wealth Tech Company Fintech, Envestnet I Yodlee. Tonia has spent the last 18 years driving digital change as a senior leader in the Technology and Finance sectors, working in large and small organisations including CBA, Westpac and the Federal Government. She holds Post Graduate Degrees in Business and Technology and has been at the forefront of heading up transformation programs moving systems and processes online across business, wealth and retail divisions.
Our guest on this episode is Bo Melin, Business Development Manager at DNX Solutions. Bo has 20 years experience of IT leadership roles, working in Sweden, US, Germany, Australia, Norway, and Thailand. Top competencies are Program and Project Management, QA, business and process analysis; Bo Combines deep technical knowledge with extensive business experience. Bo is a Professional trainer at IBM, and a number of Universities. He has experience across a broad range of industries: Banking, insurance, government, public utilities, Retail, Telecom – all impacted by CDR and Open banking.DNX Solutions is an Australian cloud-native focused company and an Amazon (AWS) Advanced Consulting Partner. DNX offer experienced cloud and data engineering consultants who can accelerate and transform a company's cloud journey whether they are adopting, evolving, operating cloud solutions or modernising applications in a simple, reliable, and secure way. In this episode we cover:Bo's background and experienceExplaining the DNX Solutions value proposition - “Democratise cloud technology”Who are DNX's customers in fintech and financial services?What key issues does DNX solve for customers? Why do fintechs & FSIs work with DNX?Why “the cherry on the cake” is the open banking Key issues around Open Banking, especially compliance – and why DNX has launched Citadel by DNX Solutions. It's a turn-key solution for business's compliance needs; Citadel is a platform, which is fully compliant and fine-tuned for CDR, PCI, HIPAA, and SOC 2 standards.What's the opportunity from CDR and Open Banking: what's the opportunity for fintechs and banks?CDR – what's the opportunity in the long term? Our Partners:Australian FinTech, a news and information website covering everything you need to know in fintech in Australia and around the world, as well as a Directory of over 800 fintechs; https://australianfintech.com.au/ Global data aggregator and Open Banking experts, Envestnet Yodlee. Envestnet | Yodlee has held an office in Australia for over a decade, is actively engaged with the ACCC and Open Banking and is compliant with the highest level of local and international infosec standards. Envestnet | Yodlee's data solutions are used by some of the region's most exciting and innovative companies, including 86 400, Xero and Finder.Envestnet | Yodlee are passionate about empowering financial service providers to use financial data and intelligence to better serve their customers, and the team have extensive knowledge on the topics of finance innovation, CDR, open banking, responsible lending, and data aggregation, account verification, and analytics.https://www.yodlee.com/oceania
How does biomapping help address FSIS standards and reduce pathogen loads at meat processing facilities? Why is understanding the science behind any food safety approach important when planning a multi-hurdle, multi-technology strategy? What are the best applications and synergies for some of the most common antimicrobials? Tapping their extensive hands-on expertise as part of the Arm & Hammer Animal and Food Production team, Dr. Jack McReynolds, Director of Research and Development, and Dr. Christine Alvarado, Technical Services Manager, discuss some of the most pressing food safety topics. If you're interested in learning more about the latest food safety strategies, you won't want to miss this #ScienceHearted discussion with host Andy Vance.
Faced with changing customer behaviors and demands, tightening margins, and increasing threat from digital competitors, financial services institutions will need to meet customers where they are, open up their services, and establish new ways to monetize their products. Doing so will also enable them to build a better profile of their customers, and deliver more personalized user experiences and fast, convenient banking and payment services. Cloud technology plays a big role in this shift toward digital FSIs. Moov leverages Google Cloud to make it easy for developers to accept, store, and disburse money. On this episode, Chris Hood is joined by Wade Arnold, Co-Founder and CEO of Moov Financial to discuss how developer communities are helping businesses easily embed financial services.
Donna F. Schaffner, M.Sc., is the associate director for food safety, quality assurance, and training at the Rutgers University Food Innovation Center. Donna has more than 20 years of experience as a Hazard Analysis and Critical Control Points (HACCP) specialist. She teaches FDA certificate programs in Preventive Controls for Human Foods (PCHF), Foreign Supplier Verification Program (FSVP), general HACCP, Seafood HACCP, Better Process Control School, Food Defense, Intentional Adulteration – Vulnerability Assessments (IA-VA), and teaches microbiology and food safety classes in the U.S. and abroad. Donna holds Train the Trainer certificates for PCHF, FSVP, FSIS, and FDA HACCP, and Seafood HACCP, and Lead Instructor certificates for PCHF, FSVP, IA-VA, Seafood HACCP, and Meat & Poultry HACCP. She also serves as a Qualified Individual for Microbiology and Food Safety for HACCP and Food Safety Teams for numerous commercial food processing companies around the country, as well as a consultant for many others. Donna received her Bachelor's and Master's of Science in food science and technology from the University of Georgia. In this episode of Food Safety Matters we speak to Donna [17:30] about: Customized corporate food safety training opportunities Boutique food products Investigating your company's supply chain HACCP and Preventive Controls and GMPs: Back to the basics The devil's in the details If it can go wrong, it's gone wrong before Teaching aids: photos and stories Family-owned businesses: equipment design challenges Standing your ground on hygienic design Encouraging engineers and designers to understand food safety Want my certificate? Pass the test. Certified vs. qualified In-person vs. virtual courses Food safety for high school students: the next generation News & Resources Study: Food Animals Contain More Antimicrobial-Resistant Salmonella Than Previously Thought [8:36] USDA-FSIS Releases New Guidelines on Controlling Salmonella and Campylobacter in Raw Poultry [12:50] Sponsored by: ARM & HAMMER Visit AHfoodchain.com to learn more about the diverse and comprehensive food safety solutions available from ARM & HAMMER. We Want to Hear from You! Please send us your questions and suggestions to podcast@foodsafetymagazine.com
The CPG Guys, Sri & PVSB, are joined in this episode by Wes Schroll, co-founder & CEO of Fetch Rewards, a mobile shopping platform that rewards shoppers for buying the brands they love. Follow Wes on LinkedIn at: https://www.linkedin.com/in/wes-schroll-98164418/Follow Fetch Rewards online at: http://fetchrewards.comDownload the Fetch Rewards app for iOS: https://apps.apple.com/us/app/fetch-rewards-for-receipts/id1182474649Download the Fetch rewards app for Android: https://play.google.com/store/apps/details?id=com.fetchrewards.fetchrewards.hop&hl=en_US&gl=USWes answers these questions:1) How did the idea that transformed into Fetch came to be?2) So you have this business model that proved to be successful at winning some academic competitions, generating some seed money. How did you take this from a PowerPoint deck and some Excel spreadsheets and turn it into an actual business? 3) How did you go about getting that first big brand client and what proved to be the key differentiators between existing digital coupon and rebate programs or more traditional promotional mechanisms like FSIs? How does Fetch's user experience involve less friction?4) Could you tell us about some of the key challenges partners are coming to you with? What are they struggling with? And why are they coming to Fetch to solve it?5) How does Fetch help brands satisfy their need for purchase attribution data points to fuel CRM, digital marketing and innovation?6) You recently announced a comprehensive partnership with the Albertsons Companies. Would you break down how this differs from your CPG brand loyalty building solutions and whether this actually enhances the value proposition to your users?7) Fetch has also moved into the restaurant vertical, helping QSRs with loyalty engagement. How did this come about and what is it that you help them do from a targeting and conversion perspective?8) What are some of the CPG/Retail industry dynamics that you think will transform consumer loyalty engagement in the next few years and how are you positioning Fetch Rewards to win in these conditions?Please provide the CPG Guys feedback at http://ratethispodcast.com/cpgguysCPG Guys Website: http://CPGGuys.comInstagram: http://instagram.com/cpgguysLinkedIn: http://www.linkedin.com/company/cpgpodcastMedia Kit: http://tinyurl.com/cpgguysmedia DISCLAIMER: The content in this podcast episode is provided for general informational purposes only. By listening to our episode, you understand that no information contained in this episode should be construed as advice from CPGGUYS, LLC or the individual author, hosts, or guests, nor is it intended to be a substitute for research on any subject matter. CPGGUYS LLC expressly disclaims any and all liability or responsibility for any direct, indirect, incidental, special, consequential or other damages arising out of any individual's use of, reference to, or inability to use this podcast or the information we presented in this podcast.
www.aamp.com convention in Oklahoma City, July 15-17 sponsored by www.bunzlpd.comMike Aho talks to David and Travis about multiple packaging options from: paper wrap, vacuum sealed, to roll stock. and what Application would best fit your needs. Bunzl Processor Division can sponsor a FREE one-year membership to AAMP for meat processing companies. The processor must be a new member of AAMP or have not been a member for at least five years.Here is a link below. There are tons benefits of becoming an AAMP member, PLUS, as an added bonus, AAMP members always receive Bunzl lowest volume pricing on anything they purchase from Bunzl Processor Division, even if it's just 1 knife. https://files.constantcontact.com/761a4f31201/16d5aefd-c6df-4309-ae0a-4e9e2f7aedf1.pdfAll you need to do is send Dawn Wollesen an email dawn.wollesen@bunzlusa.comcredits Travis Stockstill David Zarling Contact us atThe Meat Blockhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions https://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherwww.instagram.com/americanbutcherwww.spreaker.com/user/americanbutcherTravismeatStockstill@gmail.comDavid www.instagram.com/afarmbutcherDavid@infieldontable.com
The Capgemini and Efma report, ‘World FinTech Report 2021' highlights how FinTechs demonstrated resilience during COVID-19. With some verticals recording double-digit growth, and FinTechs beginning to mature, there is greater pressure on incumbent banks to embrace digitalisation far deeper and with more commitment than ever before.During this period, FinTechs proved themselves to be not only competent competitors but also partners. Banks have the edge over FinTechs when it comes to reach and trust, however, to remain relevant they must overcome their weaknesses: in particular, addressing issues with legacy IT, and delivering a better customer experience.So how exactly can Fintechs and incumbents work together not just for the benefit of the partners, but for customers and the economy as well?In this episode of PodChats for FutureCIO, Sandeep Bagaria, chief executive officer, Tagit, shares his insights and experience working with incumbents in Asia.1. Describe the (business) state of the financial services marketplace in Asia today?2. Are traditional financial services institutions (FSI) sufficiently responsive to the disruption occurring even before COVID-19?3. Why are some traditional (smaller) FSI opting to partner with Fintechs?a. How do the traditional FSIs finance these projects?4. How does a Fintech work with a traditional FSI to modernise its infrastructure? (perhaps cite the tagit work with Singapura Finance – just be cautious not to make this like a sales pitch for tagit).5. Lessons to draw to mitigate fintech-incumbent project failures?6. Who should take charge from inside incumbents to ensure that the partnership with Fintech delivers on its objectives?
Donna F. Schaffner, M.Sc., is the associate director for food safety, quality assurance, and training at the Rutgers University Food Innovation Center. Donna has more than 20 years of experience as a Hazard Analysis and Critical Control Points (HACCP) specialist. She teaches FDA certificate programs in Preventive Controls for Human Foods (PCHF), Foreign Supplier Verification Program (FSVP), general HACCP, Seafood HACCP, Better Process Control School, Food Defense, Intentional Adulteration – Vulnerability Assessments (IA-VA), and teaches microbiology and food safety classes in the U.S. and abroad. Donna holds Train the Trainer certificates for PCHF, FSVP, FSIS, and FDA HACCP, and Seafood HACCP, and Lead Instructor certificates for PCHF, FSVP, IA-VA, Seafood HACCP, and Meat & Poultry HACCP. She also serves as a Qualified Individual for Microbiology and Food Safety for HACCP and Food Safety Teams for numerous commercial food processing companies around the country, as well as a consultant for many others. Donna received her Bachelor's and Master's of Science in food science and technology from the University of Georgia. In this episode of Food Safety Matters, we speak to Donna [12:36] about: The evolution of the Rutgers University Food Innovation Center Driving economic growth The role of training How to start a food business with help from the center Putting food safety front and center The center’s available facilities Notable brands that have worked with the center Her unique approach to training Different courses and programs offered at the center How virtual training may be here to stay How to engage students on the small details ResourcesUSDA FSIS Inspection Systems Produce More Competing Data (1:44)FDA Aims to Further Reduce Toxic Elements in Baby Food, Food for Young Children (4:24)FDA Response to Questions About Levels of Toxic Elements in Baby Food, Following Congressional ReportParents Erupt Over RDA Failure to Regulate Toxic Metals in Food Register now for our webinar Global Food Safety Series: Australia. Featuring Lone Jespersen, Ph.D., Cultivate, Rachel Downey, Bulla Dairy Foods, and Diana Pregonero, 3M Food Safety. This is part two of our five-part series. Part one examined Europe, parts three to five Asia, North America, and Latin America. Registration is open for the Food Safety Summit, coming to a computer near you, May 11-13. This year’s theme highlights Food Safety Lessons Learned from the Global Pandemic and so much more. Our best-in-class virtual experience has now added a video chat feature so we can all connect again! We Want to Hear from You! Please share your comments, questions, and suggestions. Tell us about yourself—we’d love to hear about your food safety challenges and successes. Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com Keep up with Food Safety Magazine Follow us on Twitter @FoodSafetyMag, Facebook, and LinkedIn Subscribe to our eMagazine and weekly eNewsletter at food-safety.com
美國食品加工產業發達，因此食品科學類的人才就業前景相當廣闊。據美國勞工部的官方統計，食品領域科學家或技術人員的平均起薪為年薪7萬； 開設食品科學專業的美國大學多為公立校，如康納爾大學、加州大學戴維斯、伊利諾伊香檳、威斯康辛麥迪遜、濱州州立帕克、德州奧斯汀、康涅狄格等； 食品科學不算是冷門專業，其實在美國已逐漸成為熱門選擇，美國的食品加工業的異常發達，目前這個專業屬於申請少就業機會多的狀態，很多畢業生都能找到高薪的工作； 本期節目，美國食品安全檢測服務局的雅慧和大家來聊聊她大學就讀的食品科學這個專業和如何進入FSIS她號稱可以做一輩子的工作。 節目視頻 https://youtu.be/CbwhuNl2Ocs 美國食品安全檢測服務局官網 https://www.fsis.usda.gov 謝謝收聽。 如果你也喜歡我們的節目，請幫忙留言按讚分享，如果還沒有訂閱，請訂閱我們在Podcast和YouTube的頻道：go潮生活。 YouTube頻道: go潮生活 https://www.youtube.com/channel/UCTIHAxGvS-a1_-9FbrAEyww Podcast播客: go潮生活 Anchor: https://anchor.fm/gofreshfashion Breaker: https://www.breaker.audio/gochao-sheng-huo Pocket Casts: https://pca.st/pip6qwsv Spotify: https://open.spotify.com/show/1x9cWijAsecL7ZywPV38yn Radio Public: https://radiopublic.com/go-6r3q1k Google Podcasts: https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy8zMGM4NTI4Yy9wb2RjYXN0L3Jzcw== 聯繫我們：gofreshfashionus@gmail.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/gofreshfashion/support
在美國有食品警察，他們隸屬美國農業局，專門負責肉類食品的屠宰、衛生和食用安全。他們如何開進行調查、執法，如何保障民眾可以買到安全放心的肉類？如果在漢堡包的肉發現了頭髮，可以怎麼做？買肉類食材大部分都犯的錯誤保存方法是什麼？燜煮好但不是馬上食用的肉和食物，超多人都會做一件很錯誤的保鮮動作又是什麼？ 本期節目視頻 https://youtu.be/GHWYSoOdQyk 美國食品安全檢測服務局官網 https://www.fsis.usda.gov 謝謝收聽。你的訂閱和支持就是在告訴我：“還不錯喔，繼續努力。” YouTube頻道: go潮生活 https://www.youtube.com/channel/UCTIHAxGvS-a1_-9FbrAEyww Podcast播客: go潮生活 Anchor: https://anchor.fm/gofreshfashion Breaker: https://www.breaker.audio/gochao-sheng-huo Pocket Casts: https://pca.st/pip6qwsv Spotify: https://open.spotify.com/show/1x9cWijAsecL7ZywPV38yn Radio Public: https://radiopublic.com/go-6r3q1k Google Podcasts: https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy8zMGM4NTI4Yy9wb2RjYXN0L3Jzcw== 聯繫我們：gofreshfashionus@gmail.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/gofreshfashion/support
The July 2020 issue of the World Bank's Financial Sector's Cybersecurity: a Regulatory Digest noted that responding to cyber incidents goes beyond an engineering problem and that any business continuity decision cannot be delegated to IT specialists.FutureCIO spoke to Kumar Ritesh, chairman and CEO of Cyfirma, to discuss among other things the operational risks of cyber threats to Asia's financial sector.· What is the state of the operational risk exposures for financial services industries in Asia?· What are the intrinsic difficulties financial institutions face trying to manage operational risks?· As we look to 2021, what, in terms of operational risks, will be top of mind for security and compliance heads working at Asia's financial institutions? · Given the state of emerging technologies and the persistent cyberthreat, describe the next-generation of operational risk management for FSIs in Asia?· What must heads of security and CIOs include as KPIs to better manage operational risks in 2021.· How do the CIO and CISO sell these new ways of managing operational risks?· What are your expectations from both the technology side and the way the financial services industry manage the risk?
Our guest today is Donja Pettiford. Donja has dreamed of becoming a veterinarian for most of her life. However, sometimes life doesn’t always go as planned, and she has made the most of the opportunities she has been given all while continuing to work towards the goal of being accepted into veterinary school. Currently, Donja is working as a technical trainer with the USDA-FSIS and tells about the critical role she plays in food safety. She also shares how she became connected with the Black DVM Network and Pride VMC. We had a blast chatting with her and are so excited to share her journey with you! Remember we want to hear from you! Please be sure to subscribe to our feed on Apple Podcasts and leave us a ratings and review. You can also contact us at MVLPodcast@avma.org You can also follow us on Social Media @AVMAVets #MyVetLife #MVLPodcast
The CPG Guys Sri & PVSB are joined by Patrick Burke, Chief Revenue Officer at Fetch Rewards, a mobile app-based brand-building loyalty platform.In this episode, we cover the following topics with Patrick:Where does Fetch fit into the loyalty space? What is your core proposition for B2B and B2C?How does the application work for users? How is it different from other “comparable” applications like some of the well-known rebate platforms?Why would a brand choose to work with you versus investing in other options like retailer personalization platforms, FSIs, etc?Who are the users of the application? How are you acquiring them?How many users do you have on the platform? What is the “active or engaged” users metric that you promote and why is that meaningful to brands seeking to invest in loyalty mechanisms? Who are your brand partners? Are there particular categories that your solution delivers better value to brands?How do you work with your brand partners to build meaningful campaigns and what kinds of measurements do you provide to your clients to prove your value?Where have your brand partners found success? Any best practice case studies to share with us?How has your business vertical been impacted by the pandemic? How have you needed to adapt?What is next for Fetch? What is on the horizon? To learn more about Fetch Rewards, please visit: http://www.fetchrewards.com
Bob Gravani is Professor Emeritus of food science and Director Emeritus of the National Good Agricultural Practices Program at Cornell University. There's he's been actively engaged in extension and outreach, teaching, and research activities. His food safety career spans 40 years and includes work with all sectors of the food system. He has developed innovative programs for constituents in production agriculture, food processing, food retailing, and foodservice, as well as for regulatory agencies and consumers. Bob earned his bachelor's degree in food science from Rutgers University as well as his master's and Ph.D. degrees in food science from Cornell University. He is a Past President of the International Association for Food Protection (IAFP) and is an IAFP Fellow. In this episode of Food Safety Matters, we speak to Bob [16:30] about: His work with the New York State Department of Agriculture and Markets How research, science, and technology have changed the food safety arena How the idea of food safety has evolved over the years Challenges related to making sure people who work in the food industry understand the impact of their jobs Good Manufacturing Practices and how not following them can lead to food system failures The concept of being unconsciously competent The importance of new training techniques, adult education, and behavioral science Why food safety culture is such a poorly understood concept Programs implemented for food science majors News Mentioned in This Episode FDA Halts Production at Sprouts and Soy Processing Facility for Failing to Comply with Produce Safety Rule under FSMA [4:14] Egg Product Inspection Regulations Get First Update in 50 Years | Final Rule Pre-publication [8:47] FSIS to Host Virtual Public Meeting on the Future of Consumer Food Safety Education [11:46] Food Safety Education Month Resources ServSafe - FoodSafetyFocus.com FoodSafety.gov Clean, Separate, Cook, Chill Food Safety Education Resources for Families Ask USDA (formerly Ask Karen) CDC Food Safety Education Month Resources Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com
Acceptance of a petition designating avian leukosis lesions on poultry carcasses as a trimmable condition is expected to reduce waste and improve efficiency at processing plants while allowing meat inspectors to focus more on food safety, said Ashley Peterson, senior vice president, scientific and regulatory affairs for the National Chicken Council (NCC).USDA Food Safety and Inspection Service (FSIS) recently granted the petition by NCC, which requested the agency amend its regulations.“The existing regulations require that any lesion in a leukosis check results in the whole carcass ⸺ that's the carcass and the viscera ⸺ being disposed of and not going into the food supply,” Peterson told Poultry Health Today.
Acceptance of a petition designating avian leukosis lesions on poultry carcasses as a trimmable condition is expected to reduce waste and improve efficiency at processing plants while allowing meat inspectors to focus more on food safety.
The USDA regulates slaughterhouses but most times egregious violations where animals are hurt are rarely punished. Fortunately, PETA monitors the USDA's monitors to assure that law enforcement is alerted. Colin Henstock describes the things that would be let by were it not for PETA's monitoring system. As he tells Emil Guillermo, the industry would be getting by with a wrist tap were it not for PETA's insistence that the industry be held accountable for the cruelty that takes place in our nation's slaughterhouses. Go to PETA.org for more information. The PETA Podcast PETA, the world's largest animal rights organization, is 6.5 million strong and growing. This is the place to find out why. Hear from insiders, thought leaders, activists, investigators, politicians, and others why animals need more than kindness—they have the right not to be abused or exploited in any way. Hosted by Emil Guillermo. Powered by PETA activism. Contact us at PETA.org Listen to the very first PETA podcast with Ingrid Newkirk Music provided by CarbonWorks. Go to Apple podcasts and subscribe. Contact and follow host Emil Guillermo on Twitter @emilamok Or at www.amok.com Please subscribe, rate and review wherever you get your podcasts. Help us grow the podcast by taking this short survey. Thanks for listening to THE PETA PODCAST! (Originally released July 22, 2020).
Rich Atkinson, We R Food Safety, advises processors on how to protect themselves from COVID-19 when it comes to the FSIS inspector population. Atkinson relays guidance for making sure sick inspectors don't enter the facility, but also what may happen if the pandemic spreads and causes a shortage of inspectors in the workforce.
The Pastured Poultry Talk podcast is back in 2020 with an episode about label deceit, also known as greenwashing. I tie the USDA's updated label guidelines, the APPPA conference, and some recent greenwashing misidentifications from the pastured poultry community in the same discussion. It's increasingly clear (and not all that surprising) that not everyone has the same understanding about what pastured poultry is and why it's important. Marketing against misleading labeling claims requires clarity. In this episode, I attempt to provide some clarity so we can move forward in unison. USDA's Free Range is Synonymous with Pasture Raised Claim The Synonymous Claim: The following FSIS opinion is noted in the Federal Register announcing the updated label claim guidelines. Added information on the use of ‘‘Free Range’’ and synonymous claims (‘‘Free roaming,’’ ‘‘Pasture Fed,’’ ‘‘Pasture Grown,’’ ‘‘Pasture Raised,’’ and ‘‘Meadow Raised’’) on labels of poultry products and the documentation needed to substantiate these claims. Looking to Comment on USDA's December 2019 label guidelines for animal raising claims? Here are the links you need. Deadline is February 25, 2020. Updated guidance Announcement and explanation Page for comments
Nose to tail beef is an important topic for those supporting local, sustainable, regenerative agriculture. I get lots of questions on it. Buying a large quantity of beef can be a daunting prospect. Sure, you know it’s going to help your local farmer. And you know your local farmer is working hard for you, the animals and the environment. But what do you do with all that meat? What are the different cuts and what makes them different? How does a side of beef get broken down? What should you expect? Nose to tail beef is what this episode is all about. Let me take a minute and say welcome to new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. Today’s Show Homestead Life Updates Nose to Tail Beef Moroccan Seasoned Meatballs Homestead Life Updates Creamery You will not believe how quickly that roof is going up. After months and months and months of concrete blocks, in just a few weeks, Scott has those blocks nearly covered with a roof. He tells me once the decking is complete—within the week, he will be starting on the other roof over the barn and milking parlor. That needs to be completed to the same point before putting on the metal roofing. I love going out there and strolling around in the rooms, imagining when it will be complete. Animals Winter is coming upon us and it is cold today and will be even colder in the coming days. The animals are all healthy and ready for it. Thick winter coats cover all of them. Thunder had a cut on his cheek that he got from who knows where. It is healing nicely, though it looked quite scary when I first saw it. Blood was running down the side of his head and there was this huge puckered gash in his jaw. But again, he is healing just fine. The girls are grazing calmly each day and growing their calves. The first expected birthing of a calf will be Claire on the 31st of March and Buttercup right behind her about three days later. The donkeys, sheep and goats are also grazing along. I was outside yesterday taking a tour of the creamery and saw that one of the goat does was in the pasture adjacent to everyone else. She will find her way back to the rest of the herd whenever she feels the urge. Goats are just gonna be goats. Still no quail eggs. They don’t eat much so I guess it’s okay. I can’t wait until spring and I start hatching out eggs again. The quail are just fun. The boys are all still peacefully grazing out front. There are five of them that will eventually make their way to freezer camp. And that brings me to today’s topic. Nose to Tail Beef Nose to tail beef is an important topic to understand when purchasing from your local farmer. Often beef is offered to you in quantities such as quarters and halves. Perhaps you will even purchase a whole beef and share the costs with family and friends. I’ll get to the various cuts often offered in one of these large purchases, including the organ and variety meats. I want to start with a brief history of beef in North America, some basic terminology, muscle composition, the structure of meat, aging, and inspection and grading. I’ll end with the various cuts available in beef and which part of the animal from which it is cut. This may be a long podcast. And I think the information will be invaluable to you as you develop a relationship with your local farmer. History of Beef in North America People have been raising domesticated cattle for some 3,000 years. Christopher Columbus introduced domesticated cattle to the Americas in 1493, and soon after, cattle arrived in present-day Florida and Texas with the Spanish. Cattle have always had many uses: they carry heavy loads and pull carts and plows; supply milk, cheese, and butter; and provide a source for clothing, shelter, and food. Today, Americans prefer beef to all other meats. As I noted, domesticated cattle first arrived in the Americas in 1493. By 1500 European cookbooks began to specify cuts of beef and other meats. During the period of the mid-1800s through 1900 cattle ranching in the United States reached its peak. In 1906 the meat inspection act was passed by Congress. Finally, beef surpassed pork as the most popular meat in 1950. Terminology Cattle is a general term for domesticated bovine animals raised on a farm or ranch for their meat, milk, or hides or for use as draft animals. Further delineation of cattle is characterized by sex and age. Calves are young cattle of either sex. A male calf is known as a bull calf, and a female Is called a heifer calf. Bulls are mature, un-castrated male cattle used for breeding. Steers are male cattle that have been castrated before reaching sexual maturity, making them more docile and easier to maintain on a ranch or in a feedlot. Most beef that Americans eat comes from steers. Staggs are male cattle that have undergone castration after they have matured. Heifer calves grow into heifers and eventually become cows. Cows are mature female cattle, and are usually used as a source of milk. They have to have given birth at least once to earn the title of cow. Nutritional Make Up Beef, like other meats, is animal muscle containing various nutrients that form part of a healthful diet. Muscle Composition The three main components of muscle are water, protein, and fat. These nutrients appear in the following proportions in most meats: 75% water 20% protein 5% fat Muscle also contains vitamins, minerals, and very small, trace amounts of carbohydrates. Although most meats are about three-quarters water, the actual amount of water in meats varies depending on shrinkage. Shrinkage, or moisture loss, is the result of oxidation, which occurs during storage or aging or as a result of high temperatures and long cooking times. Oxidation causes meat to lose both water and weight. Protein is an essential nutrient that promotes growth, builds tissue, regulates body functions, and serves as an alternative to fats and carbohydrates as a source of energy. Most solid matter in meat is protein. When heat is applied to meat, the protein coagulates, or becomes firm. The degree of coagulation is one gauge for doneness. High heat can cause protein to lose moisture and become too firm, making the meat tough. Fat surrounds the muscle tissue as a fat and lies within it (marbling). The fat may be left on a piece of meat during cooking to keep the meat moist, but barding or larding are acceptable alternative methods for retaining juice if there is no fat. Marbling also contributes to the juiciness of meat and makes it more tender and flavorful. Regarding vitamins and minerals, meat is an important source of vitamins A and K as well as several B vitamins, including thiamine (B1), riboflavin (B2), niacin (B3), B6, and B12. Meat also adds minerals such as iron and phosphorus to the diet. Although carbohydrates are present only in very small amounts, they contribute to the appearance and flavor of meat that is prepared with a dry technique such as roasting, sautéing, or broiling. Structure of Meat Meat products consist of bones, muscle fibers, and connective tissue. Bones: bone color is an indication of an animals age. The redder the bone, the younger the animal. Older animals have white bones. Becoming familiar with the bone structure of an animal helps when learning the different cuts of meat and how to debone them. Muscle fibers: muscle fibers, or cells bundled together, make up the meat. The thickness of the fibers determines the texture or grain of the meat. Thick, tough fibers bound in large bundles make up coarsely textured meats, such as bottom round or brisket. Thinner, tender fibers in small bundles form finely grained meat, such as tenderloin. Connective tissue: connective tissue is a web of proteins that perform several functions. It covers individual muscle fibers, bundles them together, and attaches them to bones. Connective tissue helps determine the texture of meat and is tough in general. Some meats are higher in connective tissue than others. Frequently used muscles such as those in the leg or shoulder have more connective tissue and thus are tougher than those in the back (or loin). Meat from older animals is also tougher because as an animal ages, the connective tissue becomes more resistant to breaking down. Elastin and collagen—the two kinds of connective tissue—differ in their ability to break down during the cooking process. Elastin is a hard, yellow connective tissue prevalent in older animals because it will not break down during cooking, elastin must be cut away from the meat or physically tenderized to reduce its effects. By contrast, collagen, the soft, white connective tissue, really breaks down into water and gelatin with slow, moist cooking. Collagen also responds well to tenderizing. Aging Aging is the process by which naturally occurring enzymes (lactic acid) tenderize meat. After slaughter, chemical changes in the flesh of an animal cause rigor mortis, or a stiffening of the muscles. As rigor mortis disappears, the meat softens, or ripens, as a result of enzymatic action. This process takes up to several days for beef and must occur in a controlled, refrigerated environment so that the meat does not spoil. The result is flavorful, tender meat. There are three methods of aging meat under refrigeration. Today I will discuss dry aging as this is the method used by small, independent meatpackers. Dry aging involves hanging large, unpackaged cuts of meat in a controlled environment for two to six weeks. Temperature, humidity, and air flow must be carefully monitored to prevent spoilage. Two weeks is most common. Small, local meat processing facilities are limited by space and energy cost controls. Although costly, dry aging produces extremely flavorful meat with a highly desirable texture. However, shrinkage is a major drawback of this method, with some cuts of meat losing as much as 20% of their weight through loss of moisture. Meat aged by this method also can develop mold, which requires trimming—a further reduction in weight. Inspection and Grading Inspection and grading systems help producers, distributors, and consumers like you evaluate meat. Inspection—The Meat Inspection Act, passed in 1906, mandates the examination of all meat transported across state lines. This federal law guarantees that meat is wholesome and fit for consumption and that the animal for which it originated was not diseased; however, inspection is not a mark of quality. USDA/FSIS—The Food Safety and Inspection Service (FSIS), a public health agency within the United States department of agriculture (USDA), is responsible for conducting inspections. The FSIS checks meat to make sure that it is clean, safe, and properly packaged and labeled. Meat that satisfies inspection standards carries a USDA inspection stamp. Grading—unlike inspection, grading is completely voluntary. Grading measures meat quality, allowing a comparison of meat quality grading indicates tenderness, juiciness, and flavor of the meat. The USDA has eight quality grades that apply to beef. Prime is the highest quality, most expensive, with abundant marbling because of the young age of animals and feed practices. It is extremely juicy and flavorful. Choice is high-quality, very juicy and tender, in abundant supply, widely available to the public. The select grade is acceptable quality. It is a good buy, generally lean with little marbling, and less juicy and tender. Standard grade is lower quality. It is economical and lacking in marbling. Commercial grade is low quality. It is produced from older animals is economical and lacking tenderness. Utility, cutter, and canner are the lowest quality. This grade of meat is used primarily by canners and processors. Kobe Beef Up to now I have been speaking only of US beef grades. Now I will touch upon one other. Kobe Beef. Cattle raised in Kobe, Japan, are the source of a special grade of beef that is rich in flavor, has abundant marbling, and is extraordinarily tender. Kobe beef comes from the Wagyu breed of cattle and meets rigorous production standards. Wagyu cattle are famous for the extensive marbling of their meat, but this quality characteristic is not entirely the result of genetics. The daily routine and special diet of cattle raised for Kobe beef are quite unusual. The Wagyu cattle receive energizing massages with sake, the Japanese alcoholic rice beverage, and indulge in huge quantities of beer, making Kobe beef legendary and expensive. By USDA standards Kobe beef would receive the highest yield and quality grades. It’s marbling and rareness in the marketplace actually put it well above the prime grade. Once raised only in Kobe, Wagyu cattle now roam ranches in the United States and Australia, where land and feed are cheaper. Fabrication of the prized beef, however, takes place in Kobe, which earns it the name Kobe beef. Primal, Subprimal, and Fabricated Cuts Beef and other meats are available for purchase in various forms: carcasses; partial carcasses; and primal, subprimal, and fabricated cuts. The carcass is the whole animal after slaughter, without head, feet, hide, and entrails. It is typical to split a beef carcass into halves and then to cut each half into a front portion or forequarter and a rear portion or hind quarter. A side or a quarter of beef represents a partial carcass. There are two front quarters, right and left. The front quarter starts at the neck and ends where the ribs end, about halfway down the back of the carcass. The rear quarters pick up from there. Again, there are two, right side of spine and left side of spine. A primal cut is a large, primary piece of meat, sometimes called a wholesale cut. A subprimal cut is a basic cut made from a primal cut. A fabricated cut is the smaller portion taken from a subprimal cut, such as a roast, steak, and ground meat. Beef Carcass Forequarter Now think of the front quarter divided into four smaller pieces. From shoulder to mid back, there are four primal cuts that make up a forequarter of beef: Chuck (shoulder of the animal), primal rib (main rib section), brisket (breast and foreleg or shank), and short plate (directly below the ribs). Those four primal cuts are broken down into subprimals and finally a fabricated cut. Chuck The chuck comes from the animal’s shoulder. It includes part of the backbone and the first five rib bones as well as portions of arm bones and blade bones. The chuck makes up nearly 30% of the weight of the beef carcass. A fairly large portion of the chuck is connective tissue, which accounts for the toughness of this meat. However, chuck has a great deal of flavor when properly prepared. A moist technique or combination method such as stewing or braising is appropriate for this cut. The primal chuck yields various fabricated cuts: shoulder roast, chuck roast, chuck short ribs, cubed or tenderized steaks, stew meat, and ground chuck. Primal Rib This primal cut comprises about 10% of the carcass weight. It includes ribs six through 12 and some of the backbone. As it is not well exercised muscle, it is tender, owing its rich flavor to extensive marbling. Primal rib cuts benefit from dry cooking methods such as roasting, broiling, and grilling. Moist heat is the preferred method for short ribs. Fabricated cuts taken from the primal rib include rib roast, boneless ribeye, short ribs, and ribeye steaks. Rib roast, better known as prime rib, is an extremely popular meat dish. The word “prime,” however, does not represent a USDA grade; rather, it indicates that the rib roast makes up most of the primal cut. Brisket Located below the chuck, the brisket constitutes a single primal cut. This cut consists of the breast (brisket) of the animal, including the rib bones and Cartledge, and the breastbone. A combination technique such as braising is an excellent choice for beef brisket, which is very tough. Curing, another method of preparation for brisket, is the method used to produce corned beef. Fabricated cuts from this primal cut include boneless brisket and ground meat. Short Plate Short plate is the cut below the primal rib on a side of beef. It contains rib bones and Cartledge and the tip of the breastbone. Fabricated cuts from the short plate include ground beef, skirt steak, and short ribs. Moist cooking is appropriate for short ribs, which are quite meaty but also contain a large amount of connective tissue. Marination and grilling are excellent methods for skirt steak, which is sliced for fajitas. Foreshank The foreshank is considered a byproduct of the beef forequarter and may be attached to the chuck when purchased. The rich flavor of the four shank and its abundant collagen, which turns to gelatin with moist heat, make it a choice ingredient in stocks and soups. Fabricated cuts include stew meat and ground beef. Beef Hindquarter A beef hindquarter also yields four primal cuts: short loin, sirloin, round, and flank. The short loin, sirloin, and round are the rest of the spine divided roughly into thirds. The fourth portion, the flank is directly below the short loin and sirloin. The round primal cut is very large as it is essentially the hind leg. Short Loin The short loin is the first primal cut of the hindquarter, forming the front portion of the beef loin. It includes one rib and part of the backbone the yield of this primal cut is substantial and represents the most palatable and popular, as well as the most expensive, cuts of beef. Among these is the tenderloin, the most tender piece of beef. Fabricated cuts from the short loin include T-bone steaks, NY strip steaks, and tenderloin. These cuts are best cooked using dried methods. Broiling, roasting, and grilling. Sirloin Located next to the short loin, the sirloin contains a portion of both the backbone and the hip bone. The subprimal and fabricated cuts taken from the sirloin have good flavor and are quite tender, though not as tender as the short loin cuts. Fabricated cuts from the sirloin include top sirloin roasts and steaks and top and bottom sirloin butt roasts and steaks. The dry techniques of broiling, roasting, and grilling are best for these cuts. Round The round is the hind leg of the animal, including the round, shank, and tail bones. It is an extremely large cut, constituting approximately 24% of the carcass weight. Very flavorful and fairly tender, the round yields various subprimal and fabricated cuts, including top round, bottom round (eye of round and heel of round), knuckle, and shank. Dry cooking such as roasting is appropriate for top round, which is relatively tender. The top or bottom round benefits from combination cooking such as stewing or braising. Lots of ground beef from this area as well. Flank Beneath the loin and behind the short plate (forequarter) is the flank. The flank contains a good amount of fat and connective tissue, which makes it tough. Flank yields flank steak. Moist cooking techniques are best for flank cuts. One final note. When choosing to purchase a quarter, half, or whole beef, in addition to these cuts somewhere between 35% and 50% of the packaged fabricated cuts will be ground beef. Variety Meats Variety meats include internal organs, glands, and other meats that are removed during the processing of the carcass. Traditionally viewed as ethnic food items, variety meats have found their way onto American menus in limited quantities. High in protein, vitamins, and iron, variety meats are features of soups, stews, and other dishes. All the beef variety meats except kidney are muscle tissue. These meats are tough in general and require long, moist cooking to become tender. Kidneys are the only glance from beef served with much frequency. Heart Tough but lean, the heart lends itself to braising or stewing. Ground heart can be added to meatloaves or to casseroles calling for chopped meat. Be sure to remove veins and fibers before cooking. Liver Beef liver is dark in color and has a strong flavor. It should be broiled, braised, or panfried. It is often served with onions and is added to pies and puddings. Tongue The customary method for cooking tongue is simmering. After cooking, remove the skin and gristle. Cooked and chilled beef tongue is a favorite sliced meat for sandwiches. Smoking and curing are other methods of preparation before cooking. Oxtail Before cooking, oxtails need to be cut into sections at the joints. Oxtails are rich in gelatin and also contain tasty meat, both of which augment the texture and flavor of soups and stews. Kidney Beef kidney is somewhat tough and has a relatively strong flavor. Braising helps tenderize this variety meat, which is a key ingredient in steak and kidney pie. I’m currently working on a cookbook that will have at least one recipe for every cut of meat I’ve described in this podcast. One of the challenges when purchasing a quarter, half, or whole beef is what to do with all of those cuts of meat and variety meats. I hope to fill in that gap for you with my whole beef cookbook. You can be confident in being able to use all of the great grass-fed meat in which you invested. At the last farmers market, I brought Moroccan seasoned meatballs to give customers an opportunity to taste the quality of our lamb. Today’s recipe is in response to a direct request from several of my customers who read my newsletter and love the recipes. Moroccan Seasoned Meatballs Seasoned with a Moroccan-style blend of fresh mint, cinnamon, coriander and cumin and simmered in tomato sauce, these tender lamb meatballs make a flavorful change from their Italian-style cousins. Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes What You Need Meatballs 1 lb ground lamb 1 egg, slightly beaten 1 clove garlic, very finely chopped 2 tablespoons bread crumbs 1 ½ tablespoons fresh mint leaves, finely chopped 1 tablespoon fresh parsley, finely chopped ½ teaspoon ground cinnamon ½ teaspoon ground coriander ½ teaspoon ground cumin 1 teaspoon salt ¼ teaspoon ground black pepper 2 tablespoons cooking oil Sauce 2 tablespoons cooking oil ½ cup onion, chopped 3 cloves garlic, very finely chopped 2 cups diced tomatoes, undrained ½ to 1 teaspoon cinnamon ½ to 1 teaspoon ground coriander Salt and pepper to taste What To Do Combine the lamb, egg, garlic, bread crumbs, mint, parsley, cinnamon, coriander, cumin, salt and pepper in a large bowl. Form the mixture into 16 to 18 meatballs about 1 ¼ inch in diameter. Heat the olive oil in a large, heavy skillet over medium-high heat. Add the meatballs and cook until lightly browned on all sides, about three minutes total. Transfer the meatballs to a plate, drain the excess fat from the pan and return it to the stove. To make the sauce, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking until fragrant, one minute longer. Stir in the tomatoes. Add ½ teaspoon each of cinnamon and coriander and season to taste with salt and pepper. Cook for two minutes, then taste again and adjusted the spices as desired. Return the meatballs to the pan and turn several times to coat them with the sauce cover and simmer slowly until the meatballs are cooked through, 6 to 8 minutes. Transfer the meatballs and sauce to a serving dish, garnish with parsley and serve with steamed white rice. Enjoy!!! Final Thoughts That’s it for this podcast. The farmstead keeps on keeping on. The creamery gets closer and closer to completion with every passing day. The animals continue to thrive and enjoy their pasture-based existence. I hope you enjoyed the ins and outs of beef and you better understand the nose to tail beef option. It is the lifeblood of many local farmers. They invest a great deal of time and energy into a beef product you can trust. Look for my new Whole Beef Cookbook in the coming weeks. And do give the meatballs a try. I know, I know it’s lamb, not beef. But they are excellent just the same. If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. Recipe Link Moroccan Seasoned Meatballs To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/
At the 21st annual Food Safety Summit in Rosemont, IL, editorial director Barbara VanRenterghem sat down with four food safety pros for real-time insight on the Summit sessions, topics, trends, and more. Craig Henry is a food safety consultant with Intro Inc. There, he specializes in U.S. food safety program development and review for federal regulatory compliance such as the Food Safety Modernization Act (FSMA). He is a lead instructor for FSMA Preventive Control Qualified Individual training for human food. He also led the contracting team delivering technical content for FSMA human food guidance to the U.S. Food and Drug Administration. Prior to this role, Craig's previous roles were with Decernis, Deloitte and Touche, the Grocery Manufacturers Association, Koch Foods, Foster Farms, and Cargill, among others. Gary Ades is president of G&L Consulting Group LLC. He is also a member of the Editorial Advisory Board of Food Safety Magazine. Paul Kiecker is the Deputy Administrator for the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS)—a role he's held since May 2018. From August 2017 through January 2019, Kiecker was the agency’s Acting Administrator. He initially joined FSIS in 1988 as a food inspector. Will Daniels is president of the produce division at IEH Laboratories and Consulting Group. In this role, Will is responsible for lab and consulting services for the produce industry. He's also held past roles at Fresh Integrity Group, Inc., Earthbound Farm, and as a consultant in the foodservice sector. Will is a sought-after speaker and has addressed key issues in food safety in the produce industry at meetings of the National Academy of Sciences, the National Restaurant Association, the Institute of Food Technologists and the International Association for Food Protection. He was named one of the food industry’s top food safety leaders by Marler/Clark’s Food Safety News in 2013. An active leader in the food industry, Will serves on a variety of boards and technical committees. In this episode of Food Safety Matters, we speak to Craig [9:15], Gary [20:18], Paul [36:05], and Will [47:31] about: Food Safety Summit's new format, Community Cafes, and the new focus on supply chain management content Recurring challenges for Summit attendees: keeping up with documentation, lack of resources, little commitment, incorrect reporting, and more The need for university extensions to bridge the gap with smaller food businesses Problems associated with incongruent messaging from the government agencies Why business and financial expertise are needed when making food safety decisions How changes within the industry are leading to food safety problems not seen in years Whole genome sequencing Blockchain technology News Mentioned in This Episode LGMA Releases New, Stricter Water Rules for Leafy Greens Growers [1:45] Foodborne Illness is on the Rise, Says CDC [2:26] Walmart Welcomes Sara Mortimore as New Food Safety Leader [2:58] CDC Tweets: Don't Wash Raw Chicken [3:25] Sponsor The 2019 Sani Awards No-Rinse Sanitizing Multi-Surface Spray SaniProfessional.com Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com
Vaccinating broilers against Salmonella could be an effective live-side intervention for obtaining higher ratings in the Salmonella categorizations established by the USDA’s FSIS
A controversial processed meat known as “pink slime” can now be called “ground beef,” according to the US Department of Agriculture's Food Safety and Inspection Service (FSIS). Since 1994, the product, known as Lean Finely Textured Beef (LFTB), has been allowed by the US government to be used in burgers. LFTB resembles a thick, pink paste of finely ground meat that burger manufacturers add to ground beef, and it was used in 70% of American burgers. However, a 2012 documentary caused a stir and LFTB's safety was called into question. The documentary revealed that the product is made by processing small pieces of beef and exposing them to ammonia gas, which is normally produced when plants or animals decay. This information raised concerns among consumers. As a result, several companies stopped using LFTB. Beef Products Inc. (BPI), which manufactures LFTB, suffered massive losses. Now, years after the scandal, BPI has improved the product and its manufacturing process by separating lean beef from fat. The upgraded process has reportedly decreased the fat content of BPI's LFTB. After strict evaluation of the improved product, the FSIS granted the company rights to label the product “ground beef.” The change will allow BPI to market the product differently and to possibly change the product's bad reputation. Despite LFTB's negative image, food experts say that the product has some benefits. A professor of Animal Sciences at the Washington State University explained that using LFTB could increase the amount of nutritious beef in products without having to kill more animals. In addition, the American Meat Institute explains that ammonia gas is necessary to decontaminate the product.
(1) Consumer Product Recall, (6) FDA Recalls /Safety Alerts , and (3) FSIS recalls from www.recalls.gov. Find out what do food expiration dates actually mean. And learn the tipping rules of who you should tip and how much.
Dane Bernard is currently the managing director of Bold Bear Food Safety where he offers consulting services. Prior to that, he served as the vice president of food safety and quality assurance at Keystone Foods until 2014. That role also included responsibilities over global programs on Hazard Analysis and Critical Control Points (HACCP) and food safety. Before that, Dane was the vice president of food safety for the National Food Processors Association (NFPA)—formerly the National Canners Association—an organization he joined in 1973. Dane is a registered specialist in food, dairy, and sanitation microbiology with the American Academy of Microbiology. He has also done extensive testing of food processing systems, supervised research in many areas of food safety, and has authored/co-authored many technical articles. Dane has been an instructor and lecturer on principles and applications of HACCP and has helped to formulate HACCP plans for the U.S. food industry. He’s has been invited as an expert to five International Consultations—sponsored by the Food and Agriculture Organization and the World Health Organization—that dealt with certain aspects of HACCP, risk analysis, and other food safety issues. Dane received an M.Sc. in Food Microbiology from University of Maryland, College Park. Finally, Dane was a recipient of the Food Safety Magazine Distinguished Service Award in 2017. In this episode of Food Safety Matters, we speak to Dane about: How he got started in the field of food microbiology so early His 28 years with the National Food Processors Association Working in the U.S. Army as a food inspector His thoughts on the shift from HAACP to HARPC (Hazard Analysis and Risk-Based Preventive Controls) How HACCP regulations originated and evolved over the years The importance of soft skills and learning to work with other divisions within a single organization His time at Keystone Foods What it takes to be a good, effective manager The challenge of getting management to approve additional resources for food safety Why he hasn't totally and officially retired yet Where he thinks the food safety needs to focus in the near future We also speak with Hilary Thesmar (Food Marketing Institute) and Marianne Gravely (U.S. Department of Agriculture Food Safety and Inspection Service) and about: The processes that retailers use to minimize cross-contamination and keep consumers safe from allergens The importance of accurate labeling and making sure that every food product only contains ingredients listed on the label Food allergen labels and what is not required for meat and poultry products regulated by FSIS The complexities of allergen labeling for ingredients within a supply chain Allergen labels that are—and are not—required for some food products Messaging efforts that FMI and FSIS have in place for their respective audiences About Hilary Thesmar In her role as the chief food and product safety officer and senior vice president of food safety programs for the Food Marketing Institute (FMI), Dr. Thesmar provides leadership for all safety programs for FMI’s retail and wholesale members and provides support for members on food safety training programs, FSMA training, recall plans and management, crisis management, research, and overall safety and sanitation programs. Dr. Thesmar has a Ph.D. in food technology from Clemson University, an M.Sc. in human nutrition from Winthrop University, a B.Sc. in food science from Clemson, and she is a Registered Dietitian. She has over a decade of experience in scientific and regulatory affairs with food trade associations. About Marianne Gravely Marianne joined the U.S. Department of Agriculture's (USDA's) Meat and Poultry Hotline staff in 1988. As the senior technical information specialist, she provides consumers with safe food handling guidance daily through phone, live chat, and email inquiries and is one of the persons behind the USDA virtual representative “Ask Karen” answering food safety questions. She also researches and writes materials for the Food Safety Inspection Service website, and handles media inquiries. Marianne has a Bachelor of Science degree in home economics with an emphasis on foods and nutrition from Hood College in Frederick, MD. She received her M.Sc. in human nutrition and foods from Virginia Tech. Related Content BOOK: The First 90 Days https://amzn.to/2nwPuCG USDA FSIS http://bit.ly/2vY8deh USDA FSIS History http://bit.ly/2MGOlU0 Milestones in U.S. Food and Drug Law History http://bit.ly/2MeThDu News Mentioned in This Episode Romaine Lettuce Outbreak: FDA Identifies Cattle Operation Near Contaminated Canal Water http://bit.ly/2M7poE3 Chipotle Store Temporarily Closes Amid Hundreds of Foodborne Illness Complaints http://bit.ly/2O4nyRV Delaware General Health District Updates http://bit.ly/2MjB0nB FDA Update on FSMA's Produce Safety Rule http://bit.ly/2LUFwZy Whey Powder Salmonella Recall Impacts Popular Household Snack Brands http://bit.ly/2vGrhyn Listeriosis Outbreak Situation Report-July 2018 http://bit.ly/2AX9ic0 Pre-Cut Melon Salmonella Outbreak Declared Over http://bit.ly/2MhqjhA Ongoing Del Monte Vegetable Tray Outbreak http://bit.ly/2MQlsVS UPDATE: McDonald's Cyclospora Illnesses Linked to Fresh Express Salads http://bit.ly/2Mz6OS9 Keep Up with Food Safety Magazine Follow Us on Twitter - @FoodSafetyMag twitter.com/FoodSafetyMag and on Facebook facebook.com/FoodSafetyMagazine Subscribe to our magazine http://bit.ly/subscribefoodsafety, and our bi-weekly eNewsletter http://bit.ly/foodsafetynewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself - we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com Leave us a voicemail at 747-231-6730
Earlier this month, the Food Safety Magazine team gathered in Salt Lake City, UT for the Annual Meeting of the International Association for Food Protection (IAFP). The IAFP Annual Meeting was attended by more than 3,800 top industry, academic, and governmental food safety professionals from six continents. Each year, this premiere event for industry professionals convenes and discusses current and emerging food safety issues, the latest science, and innovative solutions to new and recurring problems. The meeting also presents opportunities to network with thousands of food safety professionals from around the globe. While in Salt Lake City, we invited experts from across the industry to come to our booth and chat with us about all things food safety. Some of those impromptu conversations and interviews are included in our 30th installment of the Food Safety Matters podcast. In this episode of Food Safety Matters, we spoke to a number of food safety professionals about a variety of hot topics: Tim Stubbs, National Dairy Council (NDC) NDC's role within the dairy industry, resources provided, etc. Various food technologies including atmospheric plasma for packaging treatment, antimicrobial use in cheese, and more How food safety and technology has evolved over the last few years Will Daniels, IEH Laboratories & Consulting Group The romaine lettuce outbreak that originated in the Yuma, AZ, growing region and new food safety issues that have been brought to the forefront because of it One health concept: Escherichia coli, Salmonella, and soil… the connection between the animal world and the produce world Reducing microbial shedding events Community relations and food safety Lessons learned from the Earthbound Farms spinach outbreak Communicating risk within an organization, and publicly Paul Kiecker, U.S. Department of Agriculture (USDA) His roles within USDA What “modernizing” does (and does not) mean What food companies should expect USDA inspection roles (vs. U.S. Food and Drug Administration roles) Top priorities at USDA in terms of modernization Progress with pathogen sampling and whole-genome sequencing use Salmonella as an adulterant Standard setting for Campylobacter Carmen Rottenberg, USDA An in-depth conversation about USDA's study on consumer handwashing, meal preparation, and thermometer use http://bit.ly/2JNMKJz Keep Up with Food Safety Magazine Follow Us on Twitter - @FoodSafetyMag https://twitter.com/FoodSafetyMag and on Facebook https://www.facebook.com/FoodSafetyMagazine Subscribe to our magazine http://bit.ly/subscribefoodsafety, and our bi-weekly eNewsletter http://bit.ly/foodsafetynewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself - we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com Leave us a voicemail at 747-231-6730
Several items of interest are discussed this week by Peter Broida:Alvara v. DHS, 2014 MSPB 77 (Sept. 29, 2014) (the Special Panel's decision affirming the EEOC's position on accommodation of work schedule assignments)AFGE Local 44 and Dept. of Agriculture, FSIS, 67 FLRA721 (Sept. 30, 2014) (the doctrine of functus officio and arbitrators' responsibilities to entertain counsel fee petitions)NASA, Goddard Space Flight Center and Robert Walsh and AFGE, 67 FLRA No. 150 (Sept. 19,. 2014) (the contract bar rule and the timing of decertification petitions)Dissents and concurrences of FLRA Member Patrick PizzellaAppointment of Jenny Yang as EEOC Chair.
Don shared that he’s been flogging the podcast mercilessly during his recent travels. The guys then launched straight into the Bug Trivia segment, highlighting Clostridium perfringens, which can be a big problem particularly for meat processors who need to cool large cuts of cooked meat quickly (to meet the FSIS performance standard). Carl Custer’s notes indicate that it was infamous for causing gas gangrene. During cooking of meat the spores germinate and these can grow incredibly fast if the rate of cooling is inadequate. Luckily it generally doesn’t cause death, but can cause a potentially fatal disease called pig-bel especially in countries where cooked meat is held at room temperature for long periods of time. Ben has developed some food safety infosheets for this organism, including this one detailing an outbreak linked to a school event. The guys then turned their attention to baked goodies and that some things on the Internet are not true. Don referred to one of those typical urban legend emails warning people to discard their out-of-date pancake and cake mixes for risk of causing anaphylactic allergic reactions. Turns out that there is some truth to the matter as you can see from Snopes and this scientific article “An unusual case of anaphylaxis. Mold in pancake mix.” While there are some incorrect aspects to the story, Don would always advise people to not use food that has passed its best or sell by date because of the lower quality (the dates are there for a reason). The conversation then turned to canning as Ben, the self-proclaimed Canning King of Wake County NC, recently received a question about canning mushrooms. While the email appeared to be about quality, Ben’s concern was Clostridium botulinum (see bug trivia in FST 39) and hence he elevated this email to an 11 on the 1 to 10 scale. So, Ben passed on information on canning mushrooms from the National Center for Home Food Preservation. Don was also dealing with canning questions and was worried about people fiddling with established jam recipes for fear of a repeat of what happened in Cowichan with watermelon jelly. Ben then went on a Salmonella-fuelled hazelnut caper – he was grumpy about the lack of supplier information provided by the CFIA, although Lynne Terry from The Oregonian managed to find it out. Ben felt this information could be important to other distributers who would be able to make better decisions (provided they had the right food safety culture). Don noted that weenie public health folk, such as Dr. Eric Wilke, had Doug all fired up. Dr Wilke’s antics at the press conference turned serious foodborne illness outbreak into bizarre theater. Not cool, dude. The Salmonella outbreak from Fayetteville Hotelon the I-95 reminded Don of FST 11 and the guys discussed some of the ill-informed responses of public health officials after food borne illness outbreaks. Don and Ben then turned their attention to needle tenderized beef, which was prompted by the MeatingPlace opinion about this Consumer Reports article. While James Marsden was against labeling of mechanically tenderized beef, Canada has already moved to such a labeling requirement, although Doug had some questions about it. Ben had managed to find some research on cooking inoculated and mechanically tenderized beef, although the debate about it is ongoing. Both Ben and Don would prefer to have this type of product clearly labeled, although their preference is for naturally tender and flavorsome beef cuts (such as MSA graded beef). In the after dark the guys talked about Don’s upcoming trip to Brazil and Denmark, and Ben's trip to Nebraska.
It is only the later part of the 20th century financial services institutions (FSIs) started morphing into a different shape altogether. Previously, a bank provided only banking services (i.e. mostly a place where you can deposit and withdraw money or similar assets). However, banks changed their role in a short span of time from consumer
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