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?
cfi@foodborneillness.org



 

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 
thoroughly!

Use a thermometer to determine 
doneness!


The United Kingdom completed its 
REVIEW on Antibiotic Resistance

 
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Upcoming Event:
Partnership for Food Safety Education
Click here for Conference information


 
Copyright © 2016 The Center for Foodborne Illness Research and Prevention, All rights reserved.


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