The North American Meat Institute (NAMI) in the United States, to deepen ” meat industry coordination and government collaboration,” has a new agreement with organizations in Canada and Mexico.
NAMI is the nation’s oldest and largest trade association representing the U.S. meat industry,
The Canadian Meat Council (CMC), Consejo Mexicano
Continue Reading Oldest U.S. meat association forms an agreement with similar groups in Canada and Mexico
For the past quarter-century, USDA’s Food Safety and Inspection Service has run two options for inspecting hogs. The HACCP-based Inspection Model Project or HIMP evolved into the New Swine Inspection System or NSIS pilot in 2014. And HIMP, or NSIS, have grown up alongside traditional hog inspection protocols used for
Continue Reading Dueling inspection systems produce another round of competing data
An additional 60 days is available for public comments on a petition seeking to declare 31 Salmonella strains as adulterants in meat and poultry.
The USDA’s Food Safety and Inspection Service added the time to the comment clock in response to a March 16 request from the North American Meat
Continue Reading Comments on Salmonella as adulterant petition will be accepted for 60 more days
So what’s the gold standard guideline on how to humanely handle feed animals in 2017?
North American Meat Institute’s (NAMI), 2013 Guidelines.
Next question, please.
You can credit, as does NAMI, the “2013” to that innovate Colorado Professor who delights audiences with her speeches by always making pure sense and
Continue Reading Catch the 2013 — NAMI’s guidelines still right on target
After reviewing an assessment of the best available scientific evidence, the World Health Organization (WHO) has concluded that the consumption of processed meats can increase a person’s chances of developing certain cancers. WHO, the Geneva-based public health arm of the United Nations, was following a recommendation from its International Agency
Continue Reading WHO: Eating Processed Meats Increases Chances of Developing Certain Cancers
With its newly released study, Consumer Reports is arguing that ground beef from sustainably raised cows is safer than that from conventionally raised ones. Industry, however, says that the study shows low levels of pathogens in meat. 
The consumer organization tested ground beef samples for bacteria and found that
Continue Reading Consumer Reports’ Ground Beef Study Elicits Differing Interpretations
The World Trade Organization has rejected a U.S. appeal of its decision that country-of-origin labeling (COOL) on meat unfairly discriminates against meat imports and give the advantage to domestic meat products. The final ruling launches a WTO process to determine the level of retaliatory tariffs Canada and Mexico can impose
Continue Reading WTO Rejects U.S. Appeal of COOL Ruling
The new North American Meat Institute (NAMI) will be born right on schedule come New Year’s Day. NAMI is the product of the merger of the 108-year-old American Meat Institute (AMI) and the North American Meat Association (NAMA), with origins dating back to 1942. The merger combines into one the
Continue Reading Merger of Two Meat Industry Associations Takes Effect Jan. 1
