The U.S. Department of Agriculture’s (USDA’s) Food Safety & Inspection
Service (FSIS) has issued guidance about new labeling requirements for
raw or partially cooked mechanically tenderized beef products, including
those injected with marinade or solution. In addition to stating that the
products have been mechanically, blade or needle tenderized, the labels
must also provide cooking instructions to ensure their proper handling
by household consumers, restaurants and similar venues.

Because mechanical tenderization has been linked to the possible introduction
of pathogens into the interior of beef products, certain cooking
time and temperature combinations can prevent foodborne illness. The
labeling mandate takes effect in May 2016 or one year after the new
requirements are published in the Federal Register. See USDA Press
Release, May 13, 2015.

 

Issue 565

About The Author

For decades, manufacturers, distributors and retailers at every link in the food chain have come to Shook, Hardy & Bacon to partner with a legal team that understands the issues they face in today's evolving food production industry. Shook attorneys work with some of the world's largest food, beverage and agribusiness companies to establish preventative measures, conduct internal audits, develop public relations strategies, and advance tort reform initiatives.

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