
I'm hearing a
lot about avian influenza. Do I need to be
concerned?
Avian influenza is an
animal disease that on rare occasion can infect
humans who come into direct contact with
infected live birds. Human to human
transmission of the disease has never been
documented.
The form of Avian
Influenza now impacting Asia (H5N1) has not
been diagnosed in U.S. poultry or U.S.
citizens.
It is reassuring to note,
however, that the same safe handling practices
that ensure safe meat and poultry every day
would be effective in the unlikely event that a
person handled poultry from an infected bird.
These practices include
washing hands before and after handling
poultry, cooking all poultry to a minimum of
165°F. As always, it is important to separate
raw and cooked foods.
To read a World Health
Organization statement on avian influenza and
poultry safety, click here: http://www.who.int/mediacentre/news/releases/2005/pr66/en/
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Why are antibiotics
used in livestock
production?
Antibiotics are used in
livestock production to ensure safe and
wholesome meat products in the food supply.
Antibiotics play an important role in ensuring
healthy animals.
The Food and Drug
Administration (FDA) approved antibiotics for
use in the food industry more than 40 years
ago. Since the approval, farmers have used
antibiotics safely to help animals remain
healthy.
Are there reasons other
than illness for antibiotic
use?
Yes. Antibiotics are used for
three different purposes in animal production:
therapeutic use to treat identified illness,
prophylatic use to prevent illness, and
sub-therapeutic use to enhance feed efficiency
and promote growth. It has been demonstrated
that when antibiotic use is curtailed in
livestock production, there are consequences
such as increased likelihood of more
devastating disease outbreaks amongst livestock
with more severe consequences for the
animals.
Antibiotics are an
important disease management tool that allows
livestock and poultry producers to supply the
growing population with a safe, efficient and
plentiful food supply.
Can animals develop a
resistance to antibiotics?
Yes. Resistance to
antibiotics is a natural biological defense
that bacteria use to survive efforts to
eliminate them. It is important to realize that
antimicrobial resistance traits are widely
distributed among bacteria throughout the
environment and within the human population;
and the issues surrounding antibiotic
resistance extend well beyond livestock
production. Mobile DNA elements that can be
transferred from one bacterium to another are
largely responsible for antibiotic resistance
in bacteria; although other mechanisms of
developing antibiotic resistance exist. The
transfer of DNA that codes for antibiotic
resistance between bacteria can occur in the
human intestinal tract as well as outside the
human body.
Is research available
regarding antibiotic
resistance?
Yes. The World Health
Organization, and a U.S. coalition of the
National Institutes of Health, Food and Drug
Administration, United States Department of
Agriculture, Environmental Protection Agency,
and Centers for Disease Control and Prevention
have all recognized the importance of gaining a
better understanding of how all factors,
including those related to livestock
production, contribute to antibiotic resistance
of bacteria. These organizations have called
for improved surveillance of clinical and
animal bacterial isolates for antibiotic
resistance, more data on how antibiotics are
used throughout the world to treat human
illnesses, and more research to better
understand how antibiotic resistance traits
move throughout the bacterial world. Their
consensus signals broadening acceptance of
scientific results linking antibiotic use in
human medicine and in agriculture to the
potential for development of antibiotic
resistance.
While many media reports
attempt to link solely the use of antibiotics
in animals to resistance in human isolates,
experts understand that this is a shared
responsibility and that investigations must
also consider the misuses of antibiotics in
human medicine. Furthermore, some antibiotics
remain stable in the environment after they
have been used for any purpose and can affect
the resistance of bacteria in the
environment.
Is there any oversight
for antibiotic use in livestock
production?
Yes. The responsible use
of antibiotics helps to advance public health,
food safety and animal health. The FDA helps to
ensure the prudent use of all antibiotics used
in animal agriculture.
The meat and poultry
industry uses only those antibiotics approved
by the FDA's Center for Veterinary Medicine
that have met regulatory and scientific
criteria. In addition, antibiotic use in animal
agriculture is governed by several principles.
- Prudent Use Program - The
guidelines, "Prudent Use of Antibiotics: Global
Basic Principles," were put in place by
international organizations representing
farmers, veterinarians and the animal health
industry.
- Risk Assessment
-Antibiotics used in both growth promotion for
animals and in human health, will be phased out
should scientific risk assessment point to a
human health impact.
- Life Saving Measures - The
industry will refrain from using antibiotics
deemed critical for human medicine except for
animal life saving measures.
- Public Health - All
decisions regarding antibiotic use will be
based on what is in the best interest of public
health and food safety.
- New Alternatives - The
industry will focus on sanitation and animal
husbandry practices that facilitate animal
health, the use of short courses of drug
therapies for treatment of disease, the
development of vaccines to improve animal
disease resistance, animal genetics to improve
the sustainability of animal health, and the
application of probiotics and competitive
exclusion to improve animal health and
development.
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Because farm animals
consume a large amount of biotechnology or
genetically modified (GM) crops, it is
reasonable to ask what, if any, affect these
crops have on the animals that eventually
become part of our food supply. The Federation
of Animal Science Societies (FASS) claims that
farm animals consume 75 percent of the
genetically modified corn crop and a
significant amount of the genetically modified
soybean crop.
What benefit does
biotechnology have for
livestock?
Biotechnology has a
significant role in enhancing livestock
nutrition. With better nutrition, animals
digest their feed more efficiently, are
healthier and more productive. All scientific
data available suggests that biotech or GM
foods, such as soybeans and corn, are safe for
both the livestock and the humans who eat
products derived from these
animals.
Are Foods from Animals
that eat GM crops safe to eat?
More than 30 studies show
that the composition of meat, milk and eggs
from animals fed GM foods is no different from
those fed conventional feed, according to
FASS.
How does biotechnology
work?
Biotechnology is a faster,
more direct way of doing what agriculturists
have been doing for centuries through
conventional breeding. Scientists today can
quickly select a crop's most desirable
traits-higher crop yields, improved pest
resistance or improved nutritional
properties-and create seeds that produce crops
with these characteristics. Plant breeders can
use biotechnology to give crops specific
qualities, which improve their feed value for
animals, and make the crops easier to process.
Since favorable traits are
integrated right into plants, growers can
reduce production costs and time, increase
their efficiency and control pests without
pesticide use. For example, Bt corn is
specially engineered to protect it from pests
that make the plant susceptible to a fungus
known to be a human carcinogen. Not only does
this corn protect human health, it also reduces
the need for chemical sprays and increases the
amount of crops per acre.
Is there government
oversight to biotechnology?
The Federal government has
a well-coordinated system to ensure that new
agricultural biotechnology products are safe
for the environment and to animal and human
health. The U.S. Department of Agriculture
is one of three federal agencies, along with
the U.S. Environmental Protection Agency (EPA)
and the Food and Drug Administration (FDA),
primarily responsible for regulating
biotechnology in the United States. Products
are regulated according to their intended use,
with some products regulated by more than one
agency.
What are some benefits
of biotechnology?
Biotechnology benefits
consumers by reducing the delivery time of
improved foods to the marketplace. What once
took 10 to 15 years and trial and error can now
be completed in months. Science has reduced
years of crop field-testing and trait selection
to months of laboratory testing and selection.
Another consumer benefit: meat products are
produced from healthier, better nourished
animals. The use of biotechnology in animal
nutrition is widespread and growing.
Both conventional and
biotechnology approaches have benefited
livestock and poultry producers by making feed
more nutritious, plentiful and affordable. The
end result is a wholesome, abundant and
affordable product that meets the demands of
growing population.
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I heard a
news story that said carbon monoxide is used in
some packages of meat. Do I need to be
concerned? |
Many food
products including some meat products are
packaged with gas to maintain the fresh color
that appeals to consumers. From potato chips to
bag lettuce, this type of technology has been
used safely and effectively for years.
Red meat
products are somewhat like sliced apples. Their
color can change rapidly even though the
product is still safe and wholesome. In fact,
retail stores often discount red meat products
that have changed color but are still safe and
wholesome and well within their shelf life.
Discounting safe and wholesome products due to
color can ultimately drive up costs and the
meat prices paid by consumers.
But by
adding minute amounts of carbon monoxide at
levels approved by the FDA and USDA to red meat
packages, products like ground beef can
maintain their appealing red color throughout
their shelf life. This maintains product value,
eliminates waste and keeps costs down for
consumers in the long-run.
Red meat
products that use carbon monoxide packaging
systems are centrally packaged at meat packing
plants using tamper proof packaging systems.
These centrally packaged products contain
use-by dates that provide clear instruction to
the consumer about the products safe shelf
life.
While
carbon monoxide can maintain the red color in
meat, other factors will tell a consumer if a
product has become spoiled. These factors,
which include a strong and recognizable
spoilage odor and a slimy, slippery texture,
become apparent at the end of product shelf
life whether products are packaged with or
without carbon monoxide. Products packaged at
the plant in tamper proof packages also begin
to bulge noticeably when meat becomes spoiled.
When
preparing and enjoying any meat product,
consumers should follow the safe handling label
on meat products carefully. These labels tell
consumers to wash hands, utensils and any
surfaces or utensils that touch raw meat; keep
raw meat and poultry cold; keep raw and cooked
products separate and cook thoroughly using an
instant read thermometer.
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What is
cloning?
Historically, the livestock
industry has bred together desirable male and
female animals and awaited their offspring.
More recently, through the case of somatic cell
nuclear transfer- a form of cloning- scientists
can make genetically identical copies of
animals with desirable characteristics. These
animals are much like identical twins.
The livestock industry has
used breeding practices to select desirable
traits for meat production- like tenderness or
leanness.
Summarize the Cloning
Process
Early methods of cloning in
the 1970s involved a technology called embryo
splitting, or blastomere separation, where
embryos were split into several cells and then
implanted into a surrogate mother for growth
and development. The practice took on a new
meaning in 1996 with the birth of Dolly the
sheep, the world's first mammal cloned from an
adult cell. Dolly was cloned using SCNT
technology. Livestock breeders use cloning to
copy elite animals, using them as breeding
stock to upgrade entire herds.
Cloned animals and
"transgenic animals" are sometimes confused.
Transgenic animals or plants are produced by
moving beneficial traits from one animal to
another using a systematic procedure. By
contrast, cloning involves using cells from an
adult animal to make animals that are
biologically identical.
Are cloned animals
included in the food supply?
No.
Cloned animals are primarily used for breeding
stock. Meat from cloned animals or their
offspring currently is not marketed to the
consuming public. Because of the enormous
expense involved in cloning animals, only the
offspring of such animals, not the animal
itself, would enter the food supply for
consumption. First- or second-generation
offspring of clones may eventually become part
of the food supply.
Are products from
cloned animals safe to eat?
Yes. FDA
commissioned the National Academies of Science
to identify and prioritize any safety concerns
that bioengineered and cloned animals might
present to food, animals and the environment.
In August 2002, NAS published a report titled
Animal Biotechnology: Science-Based Concerns,
in which it determined there was no evidence
that food products derived from cloning or
their progeny present a food safety concern.
The report recommended collecting additional
data about food composition to confirm further
that the products are safe to eat.
Are there any benefits
to Cloning?
Yes. Cloning has the
potential to benefit the welfare of animals and
the environment. Proponents claim the process
of cloning can help eliminate animal pain and
suffering from disease when farmers breed
disease-resistant animals. The cloning of
high-quality grass-fed instead of grain-fed
animals has an environmental benefit as well.
Grass is a soil-building crop that reduces
erosion and does not require the quantities of
fertilizers and pesticides that grain need. And
because forage (or grass) is cheaper than
grain, it could ultimately provide a cost
savings to consumers.
What studies have been
conducted on the safety of
cloning?
In Oct. 2003, the Food and
Drug Administration (FDA) conducted an animal
cloning risk assessment. Like other studies
that have preceded it, the assessment affirms
the safety of cloning as a means of producing
high quality livestock that will in turn yield
high quality meat products.
FDA has
performed a thorough review of the issue and
its conclusions should be reassuring to the
public. Cloning is a natural progression in
animal breeding techniques that essentially
produces a "twin." The genetics of the cloned
animal are the same as its parent and are not
altered during the cloning process.
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Why are hormones used
in cattle?
Hormones are used in
cattle production to ensure that feed is
converted to "muscle" or "beef" as effectively
as possible. An overwhelming body of scientific
evidence assures that hormones are safe for
animals and that beef from hormone-treated
cattle is safe for people to eat.
An animal that is given
growth enhancers gains weight more rapidly and
produces a leaner product. By reaching market
weight sooner, there is a reduction in the cost
of beef production and therefore a reduction of
cost to the consumer.
What types of hormones
are used?
The three synthetic
hormones used in beef production mimic three
naturally occurring hormones. All the hormones
have been safely in the United States for
decades.
- Zeranol mimics
estradiol
- Trenbolone acetate mimics
testosterone
- Melengestrol acetate (MGA)
mimics progesterone
Are hormones safe for
animals?
Yes. There is a clear,
worldwide scientific consensus to support the
use of these approved and licensed hormones
when used according to good veterinary
practice. The world's scientific community has
agreed that both naturally occurring and
synthetic hormones are safe when used,
according to label directions, in
food-producing animals.
Is meat produced from
cattle with hormones safe to
eat?
Yes. The Food and Drug
Administration (FDA) and others also have
concluded that there is essentially no
difference between beef from animals raised
using hormones and those raised without their
use. Their conclusions indicate that even the
miniscule amount in beef is well below any
level that would have a known effect on
humans.
Is hormone
administration regulated?
Yes. FDA
and the U.S. Department of Agriculture
collaborate to provide consumers with a safe
food supply by ensuring the proper use of
hormones in cattle. FDA regulations allow the
use of hormones in the form of implants, which
have very specific instructions for proper
usage.
Hormones are used in beef
production to sustain a high quality and
affordable beef supply. Careful federal
regulation and oversight of the use of hormones
can assure consumers that beef from cattle
treated with hormones are safe.
Is there a level or
limit for hormone dosage?
Yes. The
prescribed dosage is the level that will
produce optimal results. In fact, there is no
benefit to using more - only additional costs -
thus eliminating the incentive for farmers and
producers to increase dosage. The hormone
levels in beef produced using growth hormones
are well within the range of naturally
occurring levels of these hormones in beef
cattle.
For more information,
visit the Food and Drug Administration
Information for Consumers at http://www.fda.gov/cvm/index/consumer/hormones.htm
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What is
irradiation?
Red meat irradiation is
an added food-safety tool that complements the
many other technologies used to produce the
most wholesome products possible. Research has
shown that irradiation is extremely effective
in destroying bacteria like Listeria
monocytogenes and E. coli O157:H7. Many compare
irradiation's food safety potential to that of
milk pasteurization, which was once thought to
be a radical idea, yet is now a standard
practice.
How does the
irradiation process
work?
Irradiation is a safe and
simple process that uses energy to destroy
harmful bacteria on food products. This energy
can be generated from cobalt-60 or cesium-137
(referred to as gamma irradiation), x-ray
machines or electron accelerators (most often
called electron-beam technology). The energy
passes through the product, in the same way
that microwaves pass through foods in a
microwave oven. The energy does not remain in
the product or leave any residue, nor does it
cook the product or alter its taste in any
demonstrable way.
Does irradiation
protect against possible contamination in the
home?
No. Irradiation does not
eliminate the need for proper food handling
procedures. Non-irradiated products, human
hands or bacteria in refrigerators and on
cutting boards and countertops could
contaminate an irradiated product that is
brought into the home. However, when used in
combination with safe handling practices, the
technology can help reduce the risk of food
borne illnesses, dramatically.
Is irradiation a new
process?
No. Irradiation has been
available for spices, fruits and vegetables for
many years, but was only permitted for use on
(single ingredient) red meats in February 2000.
Retailers began offering irradiated products in
the retail marketplace that same year. Today,
irradiated meat products are offered by many
leading retail chains in major markets.
Consumers are able to identify irradiated
products by looking at the label, which bears a
symbol called the radura and the words "treated
with irradiation" or "treated by
irradiation".
How do I know that meat
and poultry has been
irradiated?
This
symbol must be included on packages of meat and
poultry along with the words "treated with
irradiation " or "treated by
irradiation."
Are there any studies
about irradiation?
Yes. Irradiation
is one of the most studied food safety
technologies ever introduced. The American
Medical Association, the World Health
Organization, the American
Dietetic Association, the Centers for
Disease Control and a variety of other public
health organizations endorse irradiation as a
safe, effective and important means of
preventing food borne illness. In fact,
astronauts and members of the military have
consumed irradiated products for decades.
Irradiation is already widely used in the
United States to sterilize medical equipment.
In addition, the technology is approved for use
in nearly 40 countries around the
world.
Is the irradiation
process monitored or inspected?
Yes. Facilities that irradiate meat
and/or poultry are considered meat or poultry
processing facilities subject to regular and
frequent inspection by the Department of
Agriculture. Like all workplaces, the
facilities also will be subject to Occupational
Safety and Health Administration and
Environmental Protection Agency regulations and
inspections.
Are non-irradiated meat
and poultry products safe?
Yes.
Irradiation is only used after meat and/or
poultry has met all food safety regulations and
been inspected and passed by USDA. Irradiation
is a supplement to - not a substitute for -
other food safety strategies. Because
irradiation is so effective in destroying
bacteria, irradiated meat products are an
important consumer choice, especially for those
most vulnerable to food borne illnesses, like
elderly, children, pregnant women and those who
are immune-compromised.
Is there an added cost
associated with irradiation?
Yes.
Irradiation may increase the cost of products
by pennies per pound, but research shows that
consumers are willing to pay more for the food
safety benefits that it offers. Research has
consistently demonstrated that many consumers
who understand irradiation and its benefits
will purchase irradiated foods. Consumers'
desire for these products increases with their
knowledge.
For more information on
irradiation, download the Food and Drug
Administration consumer brochure at http://www.fda.gov/
or call
1-888-SAFEFOOD. | |
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What is Sodium
Nitrite?
Sodium nitrite is a salt
that is used to cure meats like ham, bacon and
hot dogs. Nitrite serves a vital public
health function: it blocks the growth of
botulism-causing bacteria and prevents
spoilage. In addition, evidence indicates that
nitrite can help prevent the growth of Listeria
monocytogenes, an environmental bacterium that
can cause illness in some at-risk populations.
Sodium nitrite actually provides a food safety
benefit to consumers.
What role does Sodium
Nitrite have in meat
processing?
Cured meats cannot be
produced without sodium nitrite. It gives cured
meats their characteristic color and flavor; a
product like ham gets its color and taste from
nitrite. Without nitrite, product shelf life
would also be shortened
substantially.
Decades ago, sodium
nitrate - a "cousin" of nitrite - was also used
as a curing ingredient. Sodium nitrate is
rarely used to cure meat today,
however.
What is the main source
of Sodium Nitirte?
Nearly 93 percent
of daily nitrite intake comes from vegetables
and saliva; less than five prevent comes from
cured meats. Vegetables, most notable spinach,
lettuce and root vegetables contain nitrate,
which is converted to nitrite when it comes
into contact with saliva in the mouth. In fact,
the amount of nitrate in some vegetables can be
very high. The nitrate to nitrite conversion
process from eating vegetables makes up 85
percent of the average human dietary nitrite
intake.
Another source of nitrite
in the body, called the "Molecule of the Year"
by Science Magazine in 1992, is nitric oxide.
The body nitric oxide uses it to control blood
pressure, kill tumor cells and heal wounds.
When nitrite oxide is done with its work, its
byproduct is nitrite. So clearly, nitrite is
something that is made by the body are part of
its normal, healthy processes.
Is Sodium Nitrite
Safe?
Yes. Numerous scientific
panels have evaluated sodium nitrite safety and
the conclusions have essentially been the same:
nitrite is not only safe, it is an essential
public health tool because it has a proven
track record of preventing botulism.
Specifically, the world's leading agency on the
toxicological safety of chemicals - the
National Toxicology Program - conducted a
multi-year study to evaluate its safety. The
study, approved by a panel of experts May 18,
2000, found that nitrite was safe at the levels
used.
A panel convened by the
California Office of Environmental Health
Hazard Assessment in June 2000 also determined
that nitrite at the levels used did not pose
any risk to developing fetuses.
Nationally-acclaimed
physician and pediatrician Dr. Ronald Kleinman,
chief of the pediatric gastrointestinal unit
at Massachusetts General Hospital and
associated professor of Harvard Medical
School, offers this assessment: "The risk of
cancer that we find today in the United States
from hot dogs and other prepared foods is
nil…" Consumers should consume - and
enjoy - nitrite containing cured meats with
confidence.
Does Sodium Nitrite
have any health benefits?
Yes.
Evidence is mounting that nitrite actually does
have numerous health benefits. Studies have
shown that nitrite is part of the body's
healthy nitrogen cycle. The body converts a
neurotransmitter, nitric oxide to nitrite and
nitrate. Nitric oxide is made by the body to
regulate blood pressure, promote wound healing,
and even to prevent pre-eclampsia during
pregnancy. Ingested nitrite has been shown to
help destroy pathogens in the gut.
Most recently, in November
2003, scientists at the National Institutes of
Health announced new study findings showing
that nitrite in blood can improve blood flow by
opening blood vessels. This increases oxygen in
the blood and makes it a potential new
treatment for diseases such as high blood
pressure, heart attacks, sickle cell disease,
and leg vascular problems.
According to Drs. Richard
Epley, Paul Addis, and Joseph Warthson of the
University of Minnesota, who published a review
of nitrite, "Based on available evidence to
date, nitrite as used in meat and meat products
is considered safe because known benefits
outweigh potential risks."
Learn the facts about
Sodium Nitrite
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Is grilling
healthy?
Absolutely. Grilling is a
delicious and nutritious way to cook meat and
poultry. Grilling imparts a distinct flavor
that consumers enjoy. And, when meat and
poultry cuts are grilled, fat drips away from
the product, which reduces fat without reducing
flavor.
What are heterocylic
amines?
Heterocyclic amines are
chemicals formed during high temperature
combustion. Because grilling uses high heat,
HCAs can form when amino acids (the building
blocks of proteins) and creatine (a chemical
found in muscles) react.
Do HCAs pose a
risk?
In studies where animals were
fed levels of heterocyclic amines that were
thousands of times higher than normal human
exposure, cancer has been induced. But
epidemiologists studying human populations have
seen much less consistent and conclusive
results. However, the National Institutes of
Health says on its web site that because
researchers are still investigating this
issue, no limits have been set for HCA
consumption.
Do other forms of
cooking cause HCAs to form?
Frying and broiling at high
temperatures has been shown to increase HCA
formation. When lower temperatures like those
used for baking -- are used to prepare meat and
poultry products, studies show that HCA
formation is greatly reduced.
Is there way to prevent
HCAs from forming?
Yes. By trimming away excess
fat before grilling, it is possible to reduce
flare-ups that can char meat and poultry. Using
lower temperatures when grilling, using
indirect heat in which meat and poultry are not
placed directly on the flame and turning meat
and poultry frequently can reduce HCA
formation. If meat and poultry become charred,
trimming the charred portion is advised.
In addition, if appropriate
for the cut of meat or poultry being prepared,
marinades have been shown to reduce HCA
formation.
But I'e been told to
cook meat thoroughly. What do I do
now?
Cooking meat to the proper
temperature is essential. While there is some
evidence to show that overcooking and charring
meat and poultry can increase HCAs, there is
still much more research to be done in this
area. However, the risks of under cooking meat
and poultry are well established. It is
essential to cook meat to recommended
temperatures using an instant read thermometer
to ensure proper doneness.
How much HCA
consumption is too much?
According to the National
Institutes of Health, studies are being
conducted to assess the amount of HCAs in the
average American diet. At the present time, the
maximum daily intake of HCAs in food has not
been established.
Given the preliminary state
of the science on this issue, the wisest course
of action is to consume a balanced diet
consistent with U.S. Dietary
Guidelines.
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