U.S. Department of Agriculture (USDA) Agriculture Research Service (ARS) graduate student Jacquelyn Escarcha inserts samples developed from cattle fecal waste into a solution that detects Salmonella on Dec. 6, 2002. USDA photo by Peggy Greb.
At USDA, we use a One Health approach that embraces the idea that problems arising at the intersection of the health of humans, animals, and the environment can be solved only through a coordinated multidisciplinary approach. This approach embraces the idea that a disease problem impacting the health of humans, animals, and the environment only can be solved through improved communication, cooperation, and collaboration across disciplines and institutions.
Because the One Health work that we do spans across many USDA agencies, we are launching a centralized web portal page to better help our stakeholders and the public better access our information. This page features USDA’s collective body of work on antimicrobial resistance (AMR), avian influenza and swine influenza as well as other One Health resources. Read more »
Beginning this week, the USDA Food Safety and Inspection Service started requiring meat processors to properly label beef products that have been mechanically tenderized. The new label also provides customers with cooking instructions for safe handling of these products. (Click to view a larger version)
This summer and grilling season – which unofficially kicks off in less than two weeks with Memorial Day weekend – American shoppers will see an important new label on some steak packages. Beginning May 17, the U.S. Department of Agriculture’s Food Safety and Inspection Service started requiring meat processors to disclose a common practice known as mechanical tenderization and provide safe cooking instructions so their customers know to handle these products carefully.
Product tenderness is a key selling point for beef products. To increase tenderness, some cuts of beef are tenderized mechanically by piercing them with needles or small blades in order to break up tissue. This process takes place before the beef is packaged but can also occur at the grocery store’s butcher counter, at a restaurant, or in the home. The blades or needles can introduce pathogens from the surface of the beef to the interior, making proper cooking very important. However, mechanically tenderized products look no different than product that has not been treated this way, so without disclosure on the label, consumers may not know about this higher food safety risk. Read more »
Agriculture Secretary Tom Vilsack (center), GSA Regional Administrator Julia Hudson (left) and AMS Administrator Elanor Starmer (right) officially open the VegUcation tent at the USDA Farmers Market opening. This new feature at the market will help visitors learn how to pick, prepare and store seasonal fruits and vegetables they find at the Farmers Market. USDA photo by Ken Melton.
We celebrated a few “firsts” today when Agriculture Secretary Tom Vilsack opened the 21st season of the USDA Farmers Market located outside USDA Headquarters in Washington, D.C.
The Secretary announced the first-ever partnership between USDA, the Office of Personnel Management (OPM) and the General Services Administration (GSA) to better support agencies and Federal employees who want to incorporate gardens, farmers markets and community supported agriculture programs (CSAs) into the Federal workplace.
OPM provides Government-wide guidance on health and wellness policies for Federal employees and GSA manages Federal property and offices. By working together, we can more effectively exchange ideas about how to engage thousands of employees and improve employee health and wellness in the workplace. Read more »
A woman holding her nose at spoiled food in the pot in front of the refrigerator.
March is National Nutrition Month. Throughout the month, USDA will be highlighting results of our efforts to improve access to safe, healthy food for all Americans and supporting the health of our next generation.
What happens to foods when they spoil and are they dangerous to eat? What causes foods to spoil and how? These are questions we often get on USDA’s Meat and Poultry Hotline. Read on to learn the science behind food spoilage. Read more »
March 9, 2016 is National Registered Dietitian Nutritionist Day
In honor of Registered Dietitian Day, today we celebrate Registered Dietitians around the country, working in all facets of society including the Federal government. Across the Federal family, RDs work in nutrition research, nutrition education development, nutrition policy, nutrition assistance programs, and much more, providing leadership, knowledge and expertise that is critical to Federal programs. To help celebrate RD Day the President of the Academy of Nutrition and Dietetics highlights the importance of RDs and their service to Federal nutrition programs.
By Dr. Evelyn F. Crayton, RDN, LDN, FAND, President of the Academy of Nutrition and Dietetics
I am proud to be a registered dietitian nutritionist, especially on Registered Dietitian Nutritionist Day, which is being celebrated today – March 9. This special day, created by the Academy of Nutrition and Dietetics, recognizes nearly 100,000 devoted food and nutrition experts and recognizes RDNs in every area of practice.
Among my greatest sources of pride are the RDNs who work with the U.S. Department of Agriculture and other government agencies to decrease food insecurity and improve food safety throughout the United States. Read more »
In the United States, 31 percent of the available food supply in 2010 went uneaten. The estimated value of this food loss was $161.6 billion using retail prices.
This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from USDA’s rich science and research portfolio.
We’re all fortunate to live in a country that has one of the most productive and efficient food production systems in the world. The United States produces over 430 billion pounds of food each year. However, nearly a third of the food produced by farmers goes uneaten, representing $161.6 billion. That’s enough food waste to fill 44 Sears Towers every year. To meet this challenge, USDA scientists are developing innovative programs and using cutting-edge research to reduce food waste on the farm, on supermarket shelves, and in the home. Read more »