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Blog
Of red meat and smoking
May 6, 2008
I guess foodservice operators can relax a bit. On Sunday, the USDA's Dr. Richard Raymond declared government inspectors are diligently monitoring country's meat supply. His remarks came just two days after a New York company recalled nearly 300,000 pounds of ground beef, possibly contaminated with bacteria Listeria monocytogenes.
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"I want to assure all consumers – both domestic and abroad – that the U.S. beef supply is among the safest in the world. To help ensure its safety, USDA takes a number of steps to prevent foodborne illness. USDA’s Food Safety and Inspection Service (FSIS) employs over 9,000 personnel, including 7,800 full-time in-plant and other front-line personnel protecting the public health in approximately 6,200 federally inspected establishments nationwide. FSIS personnel must be continuously present for slaughter operations and observe the animal both in motion and at rest before slaughter, and every carcass after slaughter. |
| Youths who lived in towns with strict bans were 40 percent less likely to become regular smokers than those in communities with no bans or weak ones, the researchers reported in the May issue of the Archives of Pediatrics & Adolescent Medicine. |
Posted by David Farkas on May 6, 2008 | Comments (1)
In response to: Of red meat and smoking
STEVE commented:
Most of us have resturants and customers whom like choice! I don't smoke, but man would I like some the my old customers who did back!