The USDA is launching a web based labeling system to help speed up the agency's review process for meat, poultry, and egg product labels. The USDA's Food Safety and Inspection Service (FSIS) created the "Label Submission Approval System" (LSAS), so food manufacturers can submit applications electronically. Dr. Elisabeth Hagen, the USDA's under secretary for food safety, said, "This new system will expedite and simplify the review process fo rmeat, poultry, and egg product labels. Reducing the review times for labels will enhance the agency's ability to ensure that accurate information is applied to product labels and reaches consumers quickly." The system will flag submission errors and let manufacturers keep track of the submission process. Since the agency receives up to 200 label … [Read more...]
GMO Labeling on California Ballot This Fall
The Right-to-Know campaign has obtained more than enough signatures on its GMO labeling petition to appear on the California ballot this fall. The petition will require GMO labeling on foods in California. The measure would require food manufacturers to identify genetically modified organisms (GMOs) that are in any food sold in California. This may lead to nation-wide labeling so manufacturers don't have to print two labels on the same product. When California added the caramel coloring 4-MI to its list of carcinogens under Proposition 65 in 2009, the manufacturer of that product agreed to change it to meet California's standards. Food Poisoning Bulletin asked Stacy Malkan, Media Director for the California Right-to-Know 2012 ballot initiative, about this issue. She said, … [Read more...]
Obama Administration Appealing WTO COOL Ruling
This week, the World Trade Organization (WTO) is opening the COOL ruling appeal process to the public in an unprecedented move. Last year, the WTO ruled that the United States' country-of-origin labeling (COOL) law in the 2008 Farm Bill is a barrier to free trade that violates agreements the U.S. has with several other countries. Country-of-origin labeling is simply identifying for the consumer where a product originated. WTO said that COOL is a "technical barrier to trade." The Obama Administration is appealing this ruling. Consumer groups believe that consumers have a right to know where their food comes from. Food Poisoning Bulletin asked Chris Waldrop, Director of the Consumer Federation of America's (CFA) Food Policy Institute, about this issue. In a statement, the CFA said that … [Read more...]
Representative DeLauro Requests Labeling for Mechanically Tenderized Beef
Grilling season is almost upon us. Many consumers cook steaks and burgers on the grill. And many people love a rare, juicy steak with a deep pink interior. But did you know that some steaks can be dangerous when cooked less than well done? On April 9, 2012, Representative Rose DeLauro (D-CT) called on the USDA to label mechanically tenderized beef products to protect consumers from foodborne illness. In her letter to U.S. Department of Agriculture Secretary Vilsack, she said that the labeling is important so consumers know how to handle food so it is safe to eat. Mechanically tenderized beef, also called blade or needle tenderized beef, is considered a "non-intact" product. Cuts of beef have bacteria on the surface, but the interior of the muscle is free from bacteria. When a steak … [Read more...]
Members of Congress Ask FDA to Label GMO Foods
On March 12, 2012, 10 United States senators and 45 representatives sent a letter to Margaret Hamburg, Commissioner of the Food and Drug Administration, in support of a petition to label genetically modified foods (GMOs). The Center for Food Safety, along with Just Label It! launched the petition, which is filed under Docket #FDA-2011-P-0723-0001/CP. The petition is supported by more than 400 consumer groups and health organizations. They believe that labeling is necessary for consumers to make informed decisions. Genetically modified foods are created when scientists literally modify the genes of plants or animals to generate desired characteristics, such as resistance to pesticides or cold temperatures. The letter was originated by Senator Barbara Boxer (D-CA) and Representative … [Read more...]
New Labels on Meat and Poultry
A new USDA Food Safety and Inspection Service (FSIS) rule went into effect on Thursday, mandating that nutrition information found on processed foods also be shown on labels for raw poultry and meats. The old law required labels only on meat and poultry products that had added ingredients, such as stuffing or marinades. Forty of the most popular cuts will have info on the labels or on a prominently placed display at the store. And all ground meats will carry the label. The government wants people to have this information because most meals are planned around meat. Under Secretary for Food Safety Dr. Elisabeth Hagen said, "Providing nutrition information on meat and poultry products in the store gives shoppers a clearer sense of the options available, allowing them to purchase items … [Read more...]
Coalition Wants FDA to Label ‘Added Sugars’
A coalition of public health organizations and agencies has written a letter to ask the FDA to require that food labels list added sugars. The letter was written to FDA Commissioner Margaret Hamburg. The organizations, which include the Environmental Working Group, American Heart Association, Center for Science in the Public Interest, and Defeat Diabetes Foundation, want consumers to be fully informed about the amount of sugar found in processed foods. The letter states, "While current regulations stipulate what foods can be labeled "No Sugar Added" or use a similar phrase, there is currently no requirement that added sugars be shown separately on the ingredients list. We recommend that FDA require that added sugars be listed on the ingredients section of food labels so that … [Read more...]
Is That Steak You Ordered Safe?
A nice juicy steak, with a crisp crust and juicy interior, is something many of us enjoy at restaurants. Meat-lovers often order their steaks cooked rare or medium-rare. But is that safe? Ordinarily, the only bacteria on steak we need to worry about is on the surface. The interior is sterile, at least until the steak is cut. Steak flesh is quite dense, so bacteria can't penetrate through to the center. But there are two types of steak that you may want to avoid, or consider ordering well-done: blade-tenderized steaks and steaks assembled with "meat glue". The Food Safety Inspection Service, a branch of the USDA, is considering re-labeling blade-tenderized steaks, according to page 125 of the Unified Agenda of January 20, 2012. The Agenda states: The Agency will propose that raw, … [Read more...]
Legal Petition Filed With FDA to Label Genetically Modified Foods
Healthy Child Healthy World and Just Label It! have joined forces to petition the Food and Drug Administration (FDA), calling on the government to label genetically engineered (GE) foods. … [Read more...]
