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Now Pitching for the Pork Industry: You
- by Rick Jordahl (1/8/2009)
- A good pitcher — better yet, a deep bullpen — is essential for a successful baseball team. Those aligned against the U.S. pork industry today are throwing hard and fast every day to strike you out. Like some baseball teams, they also have the big budgets to try to get the job done.
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Attempts to Ban Antibiotic Use in Pigs, Misguided
- by Jennifer Greiner (1/1/2009)
- "Tainted meats point to superbug Clostridium difficile in food”; “Bacteria in Pork Showing Resistance to Antibiotics”; “Tests find drug-resistant bacteria in store-bought pork” ... Contrary to headlines that sometimes border on sensational, the U.S. pork industry continues to produce the safest, most nutritious and wholesome product in the world.
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Country-of-origin Labeling is Now a Reality
- by Kristin Eads and Jennifer Williams Zwagerman (1/1/2009)
- With the recent implementation of mandatory country-of-origin labeling on many fresh and frozen produce items and certain meat products, consumers are seeing new labels in their grocery stores. Not only does COOL impact the point of sale, it also affects the entire meat industry, from retailers to producers.
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FDA Reports Progress in Food Supply Protection
- by Pork news staff (12/1/2008)
- The U.S. Food and Drug Administration has released a report on its implementation of the Food Protection Plan that was launched a year ago to protect both domestic and imported food from accidental and intentional contamination.
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Voluntary Trichinae Certification Program Established
- by Pork news staff (10/14/2008)
- The USDA’s Animal and Plant Health Inspection Service is amending its regulations to establish a voluntary trichinae certification program for U.S. pork.
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$5.2 Million Directed to Promote Food Safety
- by Pork news staff (10/2/2008)
- The U.S. Food and Drug Administration has awarded 17 one-year grants worth a combined $5.2 million to various state and local regulatory agencies. The grants are designed to enhance food and feed safety. They fund cooperative activities in four major areas.
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Editorial: A Changing Reality
- by Marlys Miller (9/1/2008)
- It’s been an unusual summer. Stop and think about some of what’s already transpired this year — $147-per-barrel oil, $8-per-bushel corn, red-hot U.S. exports grabbing nearly 25 percent of U.S. pork production, unprecedented personal bankruptcies and home foreclosures, a U.S. swimmer takes home an unheard of eight Olympic gold medals.
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NPB, Tyson, Wal-Mart Team up to Test New Labels
- by Pork news staff (8/11/2008)
- A 12-week testing period will run through July and August for recipe labels placed on packages of fresh, boneless and bone-in pork chops. For the test, the National Pork Board will be working with Tyson Foods and Wal-Mart Stores.
- Food Safety is Not Optional
- by Marlys Miller (8/1/2008)
- No one would argue that food products should be safe, wholesome and nutritious. There’s also universal agreement that every food-chain sector plays a role in meeting that objective..
- Natural Pork, Not so Clear Cut
- by Maryls Miller (8/1/2008)
- The demand for “natural” and organic meat products is growing, and most often consumers will cite antibiotic use as the reason. However, a recent study shows that more of the pigs raised without antibiotics carry bacteria and parasites associated with food-borne illnesses than their conventionally reared counterparts.
- PETA Offers $1 Million for Test-tube Meat
- by Pork news staff (6/14/2008)
- In search of meat produced without slaughtering animals, People for the Ethical Treatment of Animals is offering $1 million to scientists across the globe for a way to produce meat in the laboratory.
- Chef Relishes Role as Educator
- by Mike King (5/1/2008)
- You wouldn’t know it today, but Anthony Armstrong didn’t always sport a white chef’s hat and tout his membership in the American Culinary Federation.
- Compliancy is Not an Option
- by Pork news staff
- “Consumers have an expectation that a product is safe and wholesome, and they shouldn’t have to worry about that, and they shouldn’t have to pay more for food safety,” said Tres Bailey with Wal-Mart. He pointed to a consumer survey that showed, a food safety confidence rating of about 55 percent (out of 100).
- Cloning Has a Long Road Ahead
- by Marlys Miller (2/1/2008)
- Unless you haven’t turned on a television or radio or read a newspaper since mid-January, you know that the U.S. Food and Drug Administration sent down its final approval on animal cloning.
- Gene Marker Technology Accessibility Expands
- by Marlys Miller (1/1/2008)
- Mapping the swine genome is a work in progress. For now, four genetic markers that are associated with growth, leanness and meat quality are available to all U.S. pork producers.
- Canadian MRSA Discovery Spurs U.S. Surveillance Demands
- by Pork news staff (11/27/2007)
- Discovery of methicillin-resistant Staphylococcus aureus on a Canadian hog farm has prompted calls for increased surveillance by the U.S. government.
- Organic Meat Sales Continue to Grow
- by Marlys Miller (11/15/2007)
- It's not news that the organic food market is a hot and growing commodity. But quantifying these things is important, so the research firm, Mintel, based in Chicago, set out to do that.
- Study Finds MRSA Bacteria in Pigs and Farm Workers
- by Pork news staff (11/06/2007)
- A study published in Veterinary Microbiology found methicillin-resistant Staphylococcus aureus -- or MRSA -- prevalent in Canadian swine farms and their workers.
- Plenty of Time for Politics
- by Marlys Miller (11/1/2007)
- While it’s possible that the U.S. House and Senate have reached a compromise on the 2007 Farm Bill by the time you read this, I’m betting that’s not going to happen.
- There’s no going back
- by Neil Dierks, chief executive officer, National Pork Producers Council (11/1/2007)
- The thousands and thousands of farms that dotted the countryside in the 1950s, 1960s and 1970s were for the most part family-run operations that usually had a few pigs, some cows, chickens and row crops.
- Sizing up our national biosecurity status
- by Rodney “Butch” Baker, DVM, Iowa State University (11/1/2007)
- Biosecurity continues to puzzle us, as does the seemingly endless ability of the porcine reproductive and respiratory syndrome virus to circumvent our best biosecurity efforts. Either the virus has magical powers or our efforts fail to hit the real exclusion targets.
- Is Pork Keeping Pace in Foodservice
- by Rick Jordahl (11/1/2007)
- Quick-serve restaurants and takeout are growing dining options for busy Americans. Pork has made gains, but still faces challenges. Foodservice could offer a way to expand domestic consumption.
- Animal Identification: Obstacles Ahead
- by Rick Jordahl (10/1/2007)
- Participation in USDA’s National Animal Identification System continues to vary among species groups, which makes the program’s current status, and its future course, uneven and difficult to assess. See where NAIS stands today and where more work is needed.
- Security Checklist Keeps You Prepared
- by Marlys Miller (10/1/2007)
- You may live in a rural area but that doesn’t mean your business is immune from tampering. Being prepared starts with a plan, and even if you already have one, you need to review and refresh it periodically. This checklist can help.
- Know your post-sale risks and opportunities
- by Madeleine McDonough & Ann Peper Havelka, Shook, Hardy & Bacon (9/1/2007)
- Food-borne contamination and bioterrorism threats present many challenges to our food supply.
- First Pork Farm Certified Under New Food Alliance Standards
- by Pork news staff (7/25/2007)
- Pure Country Pork of Ephrata, Wash., is the first farm to earn certification from the non-profit organization Food Alliance under a new national standard for pork production. One of the more comprehensive agricultural eco-labels in North America, Food Alliance Certified goes beyond humane animal treatment by also addressing labor conditions and environmental protection.
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