Meat&Poultry - March 2012 - 152

INDUSTRY OUTLOOK

characterize and report the causative agent in a foodborne event. ❏ A yearly stakeholder briefi ng with CDC, FDA, FSIS and the food industry to create a dialogue to exchange information and share “lessons” learned. ❏ Clearer communication regarding changes and revisions to the CDC Foodborne Outbreak Database. We know that accurately estimating foodborne disease and attributing these diseases to food types is enormously challenging. But the last decade has shown what cooperation and communication among public health officials, regulators, the food

tariff were steps in the right direction, we still must address the Renewable Fuel Standard, which mandates the burning of animal feed (that produces human food) for fuel, and EPA’s effort to bring E15 to market. We’ve seen enormous progress in trade, but there is more that can be done and countries like China represent enormous potential for us. Nutrition issues are hot buttons these days. Sodium reduction and reformulation of products challenge our members. Studies reported in isolation that seek to link our products to health issues also create concern and frustration. Broadly speaking, we struggle to battle the misinformation that exists about our industry and our products, whether it comes from an unfortunate news story, a misguided Internet rumor or an alarming video. Connecting with our customers through AMI’s outreach programs like Meat MythCrushers and our Meat UP program will be high on our list. M&P: Speaking of reducing sodium in products, AMI recently submitted comments in response to the Food Safety and Inspection Service notice

PB: Our members are working diligently on this complex issue. Reducing sodium is not as simple as adding less and sending the product to market. The meat and poultry industry must ensure that there are no unintended food-safety consequences to product reformulation, while still meeting consumer flavor and quality expectations. M&P: The US Dept. of Agriculture’s Food Safety and Inspection Service announced it was proposing a modernization of young chicken and turkey slaughter inspection. A proposed rule would make the HACCP-based Inspection Models Project (HIMP) available to the poultry industry. What is AMI’s position on this proposal? PB: We believe that this new inspection effort based upon the HIMP model is a promising step toward modernization of inspection. Data show that pilot programs have been very successful. We are very optimistic about it and support USDA’s efforts in this area. We have to be open to new approaches as we face new challenges. M&P: What major opportunities do you see for the US meat and poultry industry in 2012? PB: Expanded international trade is one of the most promising opportunities on the horizon. We must seize opportunities to maintain our leadership role in this area. I also think we have an excellent opportunity to connect with the public in more concerted ways and I’m eager to see our industry proudly tell the public and their local communities who they are, what they do and why they are proud. ■

“Expanded international trade is one of the most promising opportunities on the horizon.”
industry and other allied stakeholders can deliver in terms of improved food safety and that’s why we believe it is such a huge priority. M&P: The US meat and poultry industry faces many challenges this year. What do you see as the top challenges? PB: As is the case every year, the industry is facing some very significant and challenging issues. We represent a diverse membership with different priorities and it’s our job to advocate these. Some of the highest-priority items that we see on the horizon in 2012 include USDA’s new STEC policy, which we believe is simply not grounded in science and will not have the promised public health impact. Our nation’s ethanol policy also is critically important. While the expiration of the tax credit and import

entitled, “Approaches to Reducing Sodium Consumption; Establishment of Dockets; Request for Comments, Data, and Information.” AMI stressed sodium-reduction initiatives be voluntary and do not compromise the safety of meat and poultry products. Sodium plays a critical role in the production of meat products to improve the flavor, texture and safety of those products, AMI stated. Would you like to expand on AMI’s position on sodium reduction?

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Meat&Poultry - March 2012

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