As a continued commitment to enhancing food safety and protecting public health, the North American Meat Institute and National Cattlemen's Beef Association, as contractors to the Beef Checkoff, the Foundation for Meat and Poultry Research and Education (formerly NAMI Foundation), US Poultry & Egg Association and the Pork Checkoff brought representatives from the meat and poultry industries together in April 2016 to discuss whole genome sequencing and how it's being used to prevent… read more
Including meat and poultry in a balanced diet delivers a unique bundle of natural nutrients and helps optimize the body’s ability to absorb nutrients from all foods according a new dietician authored brochure “Meat: A Key Player on Your Wellness Team” released this week by the American Meat Institute (AMI) Foundation.
According to the brochure, meat and poultry provide complete high quality protein that with all the essential amino acids necessary for health. Per serving, meat and… read more
Washington, D.C.—The American Meat Institute Foundation (AMIF) released its new Sanitary Equipment Design Principles which have been a leading factor in food safety advances in meat and poultry plants including the reduction of Listeria monocytogenes in ready-to-eat meat and poultry products. The Principles were developed through an Equipment Design Task Force (EDTF) which was charged with… read more
The AMI Foundation’s 2013 Year in Review is now available. Over the past 12 months, the Foundation:
- Funded four new research projects;
- Received important findings from 10 completed research projects;
- Released updated Recommended Animal Handling and Audit Guide, which received the Professional Animal Auditor Certification Organization seal of approval;… read more
Washington, DC, July 24, 2013 – The American Meat Institute Foundation (AMIF) today released an updated version of the AMI Foundation Recommended Animal Handling Guidelines & Audit Guide: A Systematic Approach to Animal Welfare, July 2013 Edition.
AMI’s Animal Welfare Committee collaborates regularly with guideline author Temple Grandin, Ph.D., professor of animal science at Colorado State University, to determine what changes and clarifications are needed based upon… read more
Using a thermometer to ensure meat and poultry products are cooked to a proper internal temperature is one of the most important food safety steps people can take, yet research by the International Food Information Council Foundation shows that only 36 percent of Americans make this a regular habit. With that in mind, the American Meat Institute Foundation (AMIF) has released a new video for September’s National Food Safety Education Month with tips for thermometer usage in a variety of meat… read more
Manufacturers of ready-to-eat meat and poultry products have dramatically improved the safety of their products during the last decade and plan to use what they have learned in battling this pathogen to make further process in the years to come, according to AMI Foundation Chief Scientist Betsy Booren, Ph.D. Booren made her remarks yesterday in a public meeting sponsored by USDA’s Food Safety and Inspection Service (FSIS) and the Food and Drug Administration (FDA) to discuss an Interagency… read more
The AMI Foundation recently funded four new food safety research projects totaling more than $200,000. Projects include determining Salmonella-contamination levels in bone marrow, neck skin, and spleen of turkey carcasses in relation to Salmonella-status in the… read more
AMIF will host a webinar addressing Food Safety Assessments and some of the common questions and concerns associated with FSAs. The webinar will be held on Wednesday, March 27 at 2 PM ET and will be an informational presentation with Q&A as time allows.
The American Meat Institute Foundation (AMIF) is accepting applications for both Worker Safety Recognition Awards and Environmental Recognition Awards. Award winners will be honored on March 20, 2013 as part of AMIF’s Conference on Worker Safety, Human Resources and the Environment at the Westin Crown Center, Kansas City, Missouri.
The Worker Safety Awards are a joint effort between the American Meat Institute and the National Safety Council designed to motivate companies to improve… read more