Keeping American Meat Safe (NAPSA)—The meat Ameri- cans buy is the safest it’s ever been, according to industry experts. One reason is a 100-year- old federal law that puts meat inspectors in every meat plant. Yet most consumers don’t understand the frequencyorintensity of meat inspection done in the U.S. by the Department of Agriculture, according to new data from the American MeatInstitute (AMI). The 2006 data showed many consumers thought banking (35 percent) is more heavily regulated and inspected than the meat industry (21 percent). Yet meat inspectors by law must be present in meat-packing plants during every minute of operations. Sixty percent of consumers also underestimated the inspection frequency, with most saying that inspectors visited plants “occasionally.” Only 12 percent of respondents responded accurately that meat inspectors are in packing plants continuously. A Healthy Effect While consumers may not be awareof inspectors’ presence, bacteria seem to be. Data reflect major food safety improvements: Incidence of the bacteria E. coli 0157:H7 on ground beef is down 80 percent since 1999. Salmonella on ground beefis down 75 percent since 1998. Listeria on ready-to-eat meat and poultry products has been slashed by 75 percent since 1998. * Food-borne illnesses associated with these bacteria are also declining, according to the Centers for Disease Control. Interestingly, each year Americans spendless of their disposable income on meat—just 2 percent in 2004. The U.S. overall spendsless of its disposable income on food Safety First—A 100-year-old la requires inspectors to be present during every minute of operation in a meat-packingplant. than any other nation in the world. “Many Americans have become accustomed to seeing a USDAseal on their meat, but they may not know what that seal represents: one of the toughest and most com- prehensive inspection systems anywhere in the world,” said AMI President J. Patrick Boyle. Still, Boyle reminds people that although meat and poultry safety are at their best levels in history, consumers still need to handle and cook meatcarefully to prevent food-borneillnesses: Temperature Control—Keep hot foods hot and cold foods cold. The danger zone for bacterial growth is between 40 and 140. Refrigerators should be kept at 40 or below. Separate—Keep raw and cooked foods separate to prevent cross contamination. Clean—Wash hands, cutting boards, utensils and surfaces thor- oughly to prevent contamination. * Cook—Cook meat and poultry to recommended temperatures using a thermometer to ensure proper doneness. For more information, visit www.meatsafety.org.
