It's time to revise!

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Safe Food Coalition petitions USDA!

  • Revise the mandatory safe handling instructions (SHI) label for meat and poultry products;
  • Add a SHI label to catfish products since these products are now under USDA’s oversight.

Isn’t it time to revise this important food safety label?  Shouldn’t consumers know the “kill step” cooking requirements for deadly foodborne pathogens? 

In 1994, USDA required all raw and partially cooked meat and poultry products to have a safe handling instructions (SHI) label.  Since then, research has identified the end-point temperatures required to kill internal bacteria. Yet, that information is NOT listed on the SHI label. 

Read the label petition here.
Read the press release here.

Have a comment on this issue?


Antibiotic Resistance

Cooking meat and poultry to a temperature that kills internal bacteria will help slow the spread of antibiotic resistant bacteria.

Salmonella and Campylobacter have 
antibiotic resistant strains that can be
carried in animal food products.

Cook meat & poultry products 

Use a thermometer to determine 

The United Kingdom completed its 
REVIEW on Antibiotic Resistance

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