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Posts tagged: FSIS

Three Ways USDA Helps Consumers Keep Foods Safe

A plate of hamburgers beside vegetables on skewers, ketchup, mustard and a pepper shaker

It’s important for consumers to be concerned about food safety. From shopping to storing leftovers, USDA provides easily accessible information to help keep food safe every step of the way.

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.

July is the height of summer grilling season, and throughout the month USDA is highlighting changes made to the U.S. food safety system over the course of this Administration. For an interactive look at USDA’s work to ensure your food is safe, visit the USDA Results project on Medium.com and read Chapter Seven: Safer Food and Greater Consumer Confidence

Have you ever wondered how to safely grill your burgers? How about determining the latest food safety recalls?  USDA provides a number of resources to ensure that you have access to the most up to date information on food safety.

Keeping the food on America’s tables safe to eat is a serious challenge and USDA is serious about helping families avoid dangerous bacteria and other contaminants that can lead to foodborne illness. The Centers for Disease Control and Prevention estimates that one in six Americans are likely to become ill from foodborne illness each year, but most of these illnesses are thought to be preventable. That’s why USDA provides a number of tools consumers can use in order to prevent or reduce the risk of foodborne illness that would spoil the meal. Read more »

The U.S. Food Safety System Has Come A Long Way in 50 Years

Children learning the correct temperature to cook hamburgers

In nearly eight years, the federal government has spurred a remarkable rise in consumer knowledge.

July is the height of summer grilling season and throughout the month USDA is highlighting changes made to the U.S. food safety system over the course of this Administration. For an interactive look at USDA’s work to ensure your food is safe, visit the USDA Results project on Medium.com and read Chapter Seven: Safer Food and Greater Consumer Confidence.

By the time this blog posts today, most readers will have already enjoyed at least one meal. Over their breakfast—fresh fruit, a bacon and egg sandwich, or maybe a grab-n-go energy bar—Americans were probably thinking about all the tasks that meal would fuel them to do for the day, and not whether their food could make them ill. But a strong and diligent network of public servants at the federal, state and local levels were thinking about how to protect you from foodborne illness over their breakfasts this morning, and they’re still thinking about it now. Their job day in and day out is to make sure the food on America’s tables—including yours and theirs—is safe to eat. They are the best in the world at what they do, and they’re constantly getting better.

I have proudly been a part of this team since 1978, when I accepted a job with USDA’s Food Safety and Inspection Service (FSIS) as an inspector in a Dalhart, Texas beef facility. FSIS is the federal agency charged with ensuring the safety of America’s meat, poultry and processed egg supply, and we work hand in hand with the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA), as well as state and local departments of health and agriculture. Over the years, I worked my way up from that entry level position in Dalhart, to managing FSIS’ Dallas District, to eventually managing the entire agency as Administrator. In my nearly 40-year career, I have seen major changes in the U.S. food safety system. Read more »

USDA Launches a One Stop Shop for its “One Health” Approach to Zoonotic Threats

U.S. Department of Agriculture (USDA) Agriculture Research Service (ARS) graduate student Jacquelyn Escarcha

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 »

Beef Retailers Now Labeling Mechanically Tenderized Beef

Food Safety for Mechanically Tenderized Beef infographic

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 »

People’s Gardens, Farmers Markets & CSAs at USDA and Across Government

Agriculture Secretary Tom Vilsack, GSA Regional Administrator Julia Hudson and AMS Administrator Elanor Starmer

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 »

Protecting Your Family from Food Spoilage

A woman holding her nose at spoiled food in the pot in front of the refrigerator

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 »