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"What is Mechanically separated poultry (MSP) and is it healthy?"
Meat Myths
Sodium Nitrite
Avian Influenza
Bovine Spongiform Encephalophathy or "BSE"
Choking Prevention in Children
Declines in Bacteria
Foodborne Illness




  • Sodium Nitrite. A Q&A about sodium nitrite - an antioxidant used to cure meat like hot dogs, ham and bacon.

  • Avian Influenza. Avian influenza or AI is a virus that primarily affects poultry. The disease can cause varying amounts of illness, and even death, among poultry that become infected. The virus can infect chickens, turkeys, pheasants, quail, ducks, geese, and guinea fowl, as well as a wide variety of other birds. Migratory waterfowl have proved to be the natural reservoir for this disease.
    Fortunately, humans rarely become infected and when they do, it is typically through direct contact with the live bird - not the poultry consumers purchase in grocery stores.


  • Bovine Spongiform Encephalopathy or "BSE" is an animal disease that was first diagnosed in cattle in the United Kingdom in 1986. BSE, which is sometimes referred to as "Mad Cow Disease," results when a protein in a cow's brain becomes abnormally folded; these proteins are called prions. In cattle, these misshapen prions are concentrated largely in the brain and the spinal cord.

  • Choking Prevention in Children. Young children can be at greater risk of choking from a variety of objects, including coins, beads, balloons and foods like grapes, peanuts, hard candy and hot dogs. Parents can take some easy steps to ensure that nutritious meat and poultry are safe for young children.

  • Declines in Bacteria. Throughout the 1990s and into the new millennium, the industry's ability to prevent bacteria on meat and poultry products has increased dramatically as a result of various new in-plant technologies like steam pasteurization and the transition of the industry to the use of the prevention- oriented HACCP (Hazard Analysis and Critical Control Points) system. At the same time, the ability to detect pathogens on products has increased dramatically. In addition, the ability to track food borne disease and tie it to a specific food product has evolved into a practical technology.

  • Foodborne Illness. Bacteria are a natural part of our environment and are found in air, water, in food and even in our bodies. All raw agricultural products - including meat and poultry - naturally carry bacteria. Most bacteria are harmless. Some bacteria - like acidophilus - have health benefits. Pathogenic bacteria however, can cause human illness.
     

 

 

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