AMI urges FSIS to revise non-intact Beef risk assessment

by Editor fleischwirtschaft.com
Tuesday, February 02, 2010

The American Meat Institute (AMI) urged USDA's Food Safety and Inspection Service to revise the agency's "Comparative Risk Assessment for Intact (Non-Tenderised) and Non-Intact (Tenderised) Beef, March 2002" in light of a new analysis of foodborne illness outbreaks linked to tenderised products.

In a letter to the agency, AMI said it had has conducted a review of available information regarding illness-related recalls linked to mechanically tenderised beef products. From this review AMI had has determined that all of the recalls due to outbreaks were related to the consumption of marinated or enhanced steak products, said AMI Vice President of Food Safety and Inspection Services Scott Goltry. AMI recently posted a new Fact Sheet about tenderised meat products and clarified that there are two types of tenderised products:  those that are blade tenderised only and that those that are  marinated  by needle injection or tumbling. The fact sheet is available on http://www.meatami.com/ht/a/GetDocumentAction/i/56759

Marinated or enhancement solution-added products were not differentiated in the 2002 risk assessment. That is, the types of steak products that have caused illnesses have not been addressed in the agency's risk assessment, Goltry noted.
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