SEMA_________________________________ SOUTHEASTERN MEAT ASSOCIATION
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JANUARY 2010 |
VOLUME 25, No. 1 |
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) has a new small plant help-desk that will provide small and very small meat and poultry establishments help with agency requirements by offering toll-free direct access to knowledgeable staff specialists. Deputy Under Secretary for Food Safety Jerold R. Mande said. "The small plant help-desk will help the development of small, local producers by offering a one-stop shop for questions about how to make sure their meat, poultry and processed egg products are safe, wholesome and properly labeled.”
The FSIS small plant help-desk will serve as a "one-stop shop" for plant owners and operators with questions. More than 90% of the 6,000 plants inspected by FSIS are small or very small. FSIS staff will assess callers' requests and provide information and guidance materials that best meet their needs. In situations where the answer is not readily available, the staff will research the issue and follow-up with the caller.
Inquiries can be made to the small plant help-desk by toll-free telephone or by email. The help-desk is open from 8:00 a.m. - 4:00 p.m. EST, Monday through Friday, excluding Federal holidays. To speak to a staff specialist during this time, call 1-877-FSISHelp (1-877-374-7435). Customers may also contact the help-desk by email at InfoSource@fsis.usda.gov
USDA's Agricultural Research Service said its scientists have developed two forms of a vaccine that might reduce the spread of E. coli O157:H7 in cattle intestines.
One form of the vaccine is comprised of cells of a strain of E. coli O157:H7 that lacks a gene called hha. A second form of the vaccine contains an E. coli strain that lacks both hha and a second gene, sepB. In both vaccines the E. coli strain produces a large quantity of immunogenic proteins, which trigger the immune system response that prevents E. coli O157:H7 from successfully colonizing in cattle intestines.
Preliminary tests involved immunizing 3-month-old Holstein calves with a placebo or either form of the vaccine. Six weeks later, the animals received a dose of E. coli O157:H7 and for the next 18 days their manure was tested for evidence of the microbe. Scientists found calves that received either vaccine had reduced or non-detectable levels of E. coli in their manure "within only a few days after being inoculated with the bacteria".
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) will solicit further public comments on the proposed rule, "Nutrition Labeling of Single-Ingredient Products and Ground or Chopped Meat and Poultry Products." The rule is designed to help families make more informed decisions when purchasing and consuming meat and poultry products by requiring nutrition labeling of major cuts of single-ingredient, raw meat and poultry products.
On Jan. 18, 2001, FSIS published a proposed rule in the Federal Register entitled, “Nutrition Labeling of Ground or Chopped Meat and Poultry Products and Single-Ingredient Products” (66 FR 4969). Because of the length of time since the publication of the proposed rule, FSIS is providing the public an opportunity to comment on this supplemen¬tal proposed rule. FSIS also welcomes comments on relevant issues for which there is new evidence since the pro¬posed rule was issued. Comments on the proposed rule must be received by February 16, 2010. More information is available at http://www.fsis.usda.gov
For ground and chopped meat and poultry products, the proposed rule would apply to single-ingredient, raw hamburger, ground beef, ground beef patties, ground chicken, ground turkey, ground chicken patties, ground pork and ground lamb. Under the proposed rule, nutrition information could appear at point of purchase for major cuts, but would need to be contained on the label for ground and chopped products.
Exemptions
Proposed exemptions for both major cuts and ground or chopped products
include:
Additional exemptions for ground and chopped products would include processors that qualify for the small business exemption and products in packages with less than 12 square inches of label surface if no nutrition claims are made and contact information is provided.
PORK 101 is a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry. The program will be hosted by the American Meat Science Association in cooperation with the National Pork Board.
PORK 101 is scheduled for March 9-11 at Iowa State University in Ames, Iowa; April 13-15 at the University of Nebraska in Lincoln, Neb.; May 25-27 at Texas A&M University in College Station, Texas; and on a to-be-announced date at Oklahoma State University.
For more information and to register, visit pork101.org.
Question: Are FSIS regulated establishments required to have food defense plans?
Answer: There are no regulatory requirements for an establishment to develop a plan; however, FSIS strongly encourages establishments to adopt and maintain a food defense plan to help identify steps to take to minimize the risk of intentional contamination. The Agency is currently surveying plants on a periodic basis to determine how many have functional food defense plans in place and the last survey revealed that fewer than 50% of plants had plans in place. Should that number not increase to at least 90% by the completion of the current (fourth) survey, the Agency intends to move forward with rulemaking that will mandate functional food defense plans.
The Food Safety and Inspection Service (FSIS) began the fourth in a series of surveys that ran December 1, through December 31, 2009 to gather data about industry’s voluntary adoption of food defense plans. Inspection Program Personnel (IPP) will receive the survey questions through the Performance-Based Inspection System (PBIS).
2009 was a challenging year for restaurant operators, but they are looking ahead to 2010 with an eye towards further cost-cutting measures, according to food industry consultancy Technomic. Menu innovation, however, also plays an essential role for success over the coming year by enticing recession-weary diners with compelling reasons to eat out.
Technomic highlighted five trends that will stand out at restaurants next year:
New Spin on Old Favorites: Comfort Foods
Look for increased upscale comfort foods, Technomic predicted, with an
explosion of simple foods with a small number of "real-food" ingredients.
Interest in premium burgers and burger concepts will continue, with
even greater emphasis on freshness, customization, toppings and condiment
bars. Sandwich and other concepts will focus increasingly on hearty
melts. Cassoulets, chili and other rustic, bean-based dishes may get
new respect.
Exploring New Corners of Asia (and the world)
Korean foods (including Korean barbecue and Korean-style tacos) will
hit the mainstream. Look for new interest in Indonesian and other Southeast
Asian fare as well, Technomic said. Expect to see continued emphasis
on regional versions of ethnic cuisines, especially with Mexican and
Italian fare.
Frontiers of Flavor
Expressions of umami — the savory, earthy "fifth taste" — will
range from burgers and other hearty meat dishes to truffle- or truffle
oil-accented pasta, cheese, french fries and pizza.
Back to the Future: Tending Our Gardens and Farms
The emphasis on local and seasonal ingredients will grow and flower.
Fascination with heirloom farm products — from tomatoes to pork
to heirloom poultry breeds — will continue, Technomic reported.
Breakfast 'Round the Clock
Look for breakfast to break out of its traditional boundaries, with
breakfast-style fare available all day (and night) at both full-service
and limited-service
eateries. As fast-food restaurants expand and upgrade their menus of
budget-priced breakfast sandwiches and wraps, more full-service operators
will be offering hearty brunch buffets well into the afternoon on weekends.
It’s back to basics, buying quality, basic ingredients and building a menu from there. The Food Channel recently announced the top food trends in 2010. The list is based on research it conducted with CultureWaves and the International Food Futurists.
Here’s what to look for in the New Year:
Keeping it Real: In a back-to-basics economy, perhaps it is natural to return to basic ingredients. This isn’t about retro, or comfort food, or even cost. It’s about determining the essentials and stocking your pantry accordingly. It is about pure, simple, clean and sustainable.
Experimentation Nation: Restaurant concepts are in flux as people redefine what going “out” to eat means. Gastro pubs, fusion dining, shareable, and communal tables are all being tried. While this started because of the economy, it will finish because consumers will indicate what works for them and what doesn’t. Experimentation is the trend, so we’ll see concepts come and go.
More in Store: We predict growth in grocery stores, particularly as
private label assumes prominence.
American, the New Ethnic: This is all about flavor delivery. Immigration
has come to the plate, and we are now de¬fining a new Global Flavor
Curve. Part comfort, part creativity, the latest flavors are coming from
the great American melting pot.
Food Vetting: You are what you eat, and we are big into understanding ourselves! That’s what is leading this trend—our constant need for assurance that we are eating the right things, that our food is safe, that we are not ingesting pesticides or anything that will someday prove harmful.
Mainstreaming Sustainability: We think people have mainstreamed sustainability. Unlike a year ago, when we were somewhat afraid to use the word, now it flows trippingly off the tongue. America is just now learning how to be sustainable, and Americans are holding themselves responsible.
Food with Benefits: Call it what you will—nutritional, healthful, and good-for-you—but this trend toward beneficial foods is growing at a pretty big rate.
I Want My Umami: The “foodie” has settled into a more universal designation of someone who loves food—not a food snob. They are just as likely to want a PB&J as they are to try the latest soft shell crab sushi. And they may put French fries on it! The point is experimentation and a willingness to try new things.
Will Trade for Food: We’ve called it “the rental economy” and just plain ol’ bartering. In an era when you can rent a name-brand purse for a special event, we want to know how we can apply that same concept to consumables.
I, Me, Mine: It really is about you. It’s the rise of the individual. While sharing has come into its own in restaurant concepts (goodbye additional plate charge), there is a separate but equal trend toward individuality. It’s part of the reason why we are making our own cheese, smoking our own meats, and making our own specialty desserts. Expect more attention to the individual, but it’s not just about portion size—it’s also about food that reflects personality.
Country Meats will be breaking ground on a brand new processing plant here in Ocala, Florida on January 4th. Their biggest hurdles the last three years have been financing and city impact fees. Paul says they have jumped both hurdles, despite recessions and excessive government regulation.
Sunset Farm Foods: Walter (Bo) Carroll II, 61, of Valdosta, GA died Sunday, December 20th at South Georgia Medical Center from a heart attack. He was an active member of the Park Avenue United Methodist Church where he served on many boards and committees. He was a graduate of the University of Georgia and worked with his father and brother in Sunset Farm Foods from 1971 to 1997 when he decided to follow his first love and entered the real estate business as a broker with Coldwell Banker. He was a Director of Park Avenue Bank since 1989 and also served as banking officer for business development for three years. He was owner and broker of Carroll Development. Our condolences go out to Jimmy Carroll and his family.
| Southeastern Meat Association Annual Convention 2010 407.365.5661 |
Brasstown Valley Resort |
June 11-12, 2010 |
| SFPA Educational Program Univ. of TN GAP’s/Microbiology food processing/Surve 3rd party audits |
Knoxville, TN | March 9-10, 2010 |
| 2010 Food Safety Educational Conference |
Atlanta, GA | March 23-26, 2010 |
Looking back on the months gone by,
as a new year starts and an old one ends,
we contemplate what brought us joy,
and we think of our loved ones and our friends.
May this New Year bring with it new hopes and new opportunities to explore
Happy New Year from the SEMA Staff