To assist establishments in meeting food safety regulatory requirements, USDA-FSIS has released a new, generic Hazards Analysis and Critical Control Points (HACCP) model for ready-to-eat (RTE) fermented, salt-cured, and dried products.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has released a guidance document for manufacturing ready-to-eat (RTE), shelf-stable, fermented, salt-cured, and dried meat and poultry products that do not use cooking as the primary lethality step. FSIS is seeking comments and will host two webinars.
The level of consumer exposure to genotoxic and carcinogenic nitrosamines in foods raise a public health concern, according to the European Food Safety Authority (EFSA).
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has announced that it is making temporary allowances for the use of sodium nitrite derived from natural sources, in an effort to address shortages of synthetic sodium nitrite used to cure meat and poultry products.
Researchers funded by the U.S. Department of Agriculture (USDA) are developing a new method of curing meats that would use an amino acid instead of sodium nitrite, addressing food safety concerns about the negative health effects associated with nitrite additives.
