News Releases

AMI Foundation Debuts New Video on Proper Thermometer Use for National Food Safety Education Month; New Meat & Poultry Expert Guide Also Now Available for Media
Tuesday, September 03, 2013
Washington, D.C., September 3, 2013—Using a thermometer to ensure meat and poultry products are cooked to a proper internal temperature is one of the most important food safety steps people can take, yet research by the International Food Information Council Foundation shows that only 36 percent of Americans make this a regular habit. With that in mind, the American Meat Institute Foundation (AMIF) has released a new video for September’s National Food Safety Education Month with tips for… read more
American Meat Institute Foundation Releases Updated Edition of Recommended Animal Handling Guidelines & Audit Guide
Wednesday, July 24, 2013
AMI’s Animal Welfare Committee collaborates regularly with guideline author Temple Grandin, Ph.D., professor of animal science at Colorado State University, to determine what changes and clarifications are needed based upon real-world use.  The audit underwent a major overhaul in 2010 when a transportation audit was added. The audit was fine-tuned in the August 2012 edition and fine-tuned even further in the July 2013 edition. In the latest edition, users will note a number of changes that are… read more
American Meat Institute Foundation Details Major Progress in Enhancing Ready-to-Eat Meat and Poultry, Details Commitment to Sustaining Food Safety Progress and Partnering With Retail Customers
Thursday, May 23, 2013

Manufacturers of ready-to-eat meat and poultry products have dramatically improved the safety of their products during the last decade and plan to use what they have learned in battling this pathogen to make further process in the years to come, according to AMI Foundation Chief Scientist Betsy Booren, Ph.D. Booren made her remarks yesterday in a public meeting sponsored by USDA’s Food Safety and Inspection Service (FSIS) and the Food and Drug Administration (FDA) to discuss an Interagency… read more

Red Meat Remains Healthy Part of a Balanced Diet; New Study Should Not Impact Dietary Habits
Monday, April 08, 2013

Washington, DC, April 7, 2013 — “Cardiovascular disease or CVD is a complex condition that appears to have a variety of factors associated with it, from genetics to lifestyle. Attempts to link cardiovascular disease to a single compound that is found at safe levels in red meat oversimplifies this complex disease.

Close Look at New Study Reveals Red and Processed Meat Are Healthy Part of a Balanced Diet
Wednesday, March 06, 2013

A new study out of Europe once again is trying to identify a cause and effect relationship using a research approach that won’t permit such conclusions to be made.