As grilling season heats up, the USDA’s Food Safety and Inspection Service is enhancing our food safety testing program for ground beef. While FSIS has a range of safeguards to reduce E. coli in ground beef, this summer we will begin new testing to improve the safeguards against Salmonella as well. Salmonella is commonly found in ground beef and, in fact, caused an illness outbreak in January 2013 in six states. Salmonella is an especially difficult bacteria for food safety experts to address because it is so prevalent in almost all food sources.
Recognizing that we need more information about the prevalence of Salmonella in ground beef to better prevent food-borne illness, FSIS is “super-sizing” our pathogen testing program to include Salmonella every time our laboratories test for E. coli in samples of ground beef and ground beef sources. Because the samples taken for E. coli testing are much larger than those we have taken in the past for Salmonella, there is higher likelihood that we will be able to detect the bacteria if it is present. Read more »
This week, USDA and its partners released the results of the eight annual national survey of honey bee losses. The survey shows good news—fewer honey bee colonies were lost this winter than in previous years. According to survey results, total losses of managed honey bee colonies from all causes were 23.2 percent nationwide.
That figure is a significant improvement over the 30.5 percent loss reported last winter, but it is still higher than the eight-year average loss of 29.6 percent and still far above the 18.9 percent level of loss that beekeepers say is acceptable for their economic sustainability.
While we’re pleased to see improvement this year, these losses are still too high. Read more »
Organic is one label that most consumers are familiar with, but understanding what “organic” really means can help consumers make informed choices. If a product meets these requirements, its label may include a statement like, “Made with organic oats and cranberries.” A more generic statement like, “Made with organic ingredients,” is not allowed.
This is the sixteenth installment of the Organic 101 series that explores different aspects of the USDA organic regulations.
Deciphering food labels and marketing claims can be a challenge for the average consumer. Companies use production and handling claims as a way to differentiate their products in the marketplace. Organic is one label that most consumers are familiar with, but understanding what “organic” really means can help consumers make informed choices.
USDA certified organic products have strict production and labeling requirements. The U.S. organic industry is regulated by the National Organic Program (NOP), part of USDA’s Agricultural Marketing Service. Certified organic products are produced without excluded methods such as genetic engineering or genetically modified organisms (GMOs). The organic standards are designed to allow natural substances in organic farming while prohibiting synthetic substances. Read more »
Clint Koble, Nevada Farm Service Agency State Executive Dir., addresses the public in a Farm Bill Road Show meeting in Gardnerville, Nev. NRCS photo.
Not long after the 2014 Farm Bill was enacted, staff members from USDA’s Natural Resources Conservation Service (NRCS) hit the road, visiting with farmers and ranchers across Nevada to share information on changes to conservation programs and to highlight other opportunities through USDA.
USDA’s Farm Service Agency (FSA) and a number of other partners joined NRCS for the Farm Bill Road Show, which consisted of information sessions held at various sites across the state, meeting with hundreds of farmers and ranchers and several tribes. One of those stops along the way was with the Ft. McDermitt Paiute-Shoshone Tribe.
The Farm Bill consolidated several programs and gave life to a few others. Additionally, these sessions gave NRCS conservationists a chance to talk about other opportunities, including StrikeForce for Rural Growth and Opportunity. Read more »
An infographic illustrating beef marbling. Selecting the right USDA grade of beef for your dish will help guarantee culinary success. Click to see a larger version.
Grilling season is upon us. It’s time to enjoy that wonderful smell of meat cooking across neighborhood backyards. With so many choices available at your store and meat counter, choosing the best cut of meat for your dish can be overwhelming. With a bit of beef knowledge, you can avoid that problem, and be the king or queen of the barbeque.
We’ve covered the basics of USDA beef grades, explaining the difference between USDA Prime, Choice or Select. This time around, we’re going to look at the marbling – or fine threads of fat – within different grades of meat. Marbling is what gives beef its flavor, juiciness and tenderness. USDA’s Agricultural Marketing Service (AMS) employs 200 highly-skilled beef graders who, sometimes with the help of electronic monitoring, evaluate several factors that determine the grade, including the amount and distribution of marbling. Read more »
Mobile unit programs in Florida feed thousands of summer meals to children in need.
With summer approaching, many of our nation’s students will soon be out of school enjoying their break. However, too many of these children may miss out on a meal they normally would receive through USDA’s school meals programs. Thanks to an innovative approach, Florida’s at-risk children can now have meals brought to them through the Summer Food Service Program, by way of a very creative partnership.
Florida’s Mobile Summer BreakSpot Program (a collaboration of the Florida Department of Agriculture and Consumer Services and the childhood hunger group Florida Impact) has developed a way to renovate school buses to transport summer meals to neighborhood children in need. Read more »