Gillibrand introduces Safe Meat and Poultry Act

by Meat&Poultry Staff
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WASHINGTON – US Sen. Kirsten Gillibrand introduced food safety legislation that would maintain current staffing levels of US Department of Agriculture meat and poultry inspectors at the same time the agency is working to downsize its federal inspectors.

Sen. Gillibrand, who is chairwoman of the Agriculture Subcommittee on Livestock, Poultry Marketing and Agriculture Security, said the Safe Meat and Poultry Act also would give USDA more enforcement power, including the power to shut down companies that repeatedly fail food safety tests.

“As I cook dinner for my family most nights, I want to know what I am serving is safe for my children to eat,” Sen. Gillibrand said. “This legislation contains practical measures to ensure no American gambles with their health when purchasing poultry or meat products. Not only would we reduce foodborne illness, but we also strengthen our nation’s agriculture and food industry.”

The bill also includes provisions that would create mandatory pathogen reduction standards and expand USDA's authority to regulate new pathogens; regular international audits by the Food Safety and Inspection Service; and whistleblower protection for government and private workers in the food industry to report public health issues.

The Safe Meat and Poultry Act follows a report from the Government Accounting Office that found the USDA used old data to support its plant to change pork and poultry inspection procedures. Sen. Kirsten Gillibrand requested the GAO report. She has been critical of USDA's plan that would allow poultry processing plants to increase line speeds and replace some government inspectors with company employees.
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By Dr. Norberto A. Nival, DVM 9/12/2013 9:42:51 PM
Government Inspectors are still necessary in the plants to ensure that hygiene and sanitation and quality and safety assurance of the company are strictly and religiously followed. Enhance GMP & HACCP Programs of the plant, and prior to the release or distribution of the products whether its raw or processed shall always be subject first to laboratory analysis. Handling or transport of products from the plant to its final destination shall also be monitored to ensure that the quality and safety of the meat and meat products are also maintained....Consumer awareness in the handling as well as proper cooking of meat and meat products thru tri-media shall also be dessiminated or advocated by the concerned authorities in order to prevent infection/food poisoning. (Note: This is only my personal comment and has nothing to do with the institution where Im working for)

By D Thompson 9/12/2013 4:09:52 PM
Having more inspectors look for something they cannot see with the naked eye will not reduce foodborn illness