AMI Responds to USDA's Labeling Proposal on Tenderized Meat

American Meat Institute (AMI) is pushing for better risk assessment and performance standards


Back in June the U.S. Department of Agriculture's Food Safety and Inspection Service announced a proposal and changes to the Salmonella Verification Sampling Program, requiring special labeling for beef and poultry products that are mechanically tenderized or marinated.

With the period for comments on the proposal still open, the American Meat Institute (AMI) last week submitted comments to the USDA about the announced changes, agreeing in principal with them on safety issues but not at all on the methods, sampling procedures or risk assessment methods they plan to use to enforce the new proposal. To read more, click HERE.

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