News Releases

A new study by NutriRECS, released last week in the Annals of Internal Medicine, recommended adults continue their current consumption of unprocessed and processed red meat...

The Foundation’s searchable validation database summarizing the available scientific literature identifying antimicrobial and other interventions for processed meat and poultry has been updated. Small and very small meat and poultry establishments can use this database, along with the processed meat database, in the design of intervention strategies and as scientific support in the validation of their Hazard Analysis and Critical Control Points (HACCP) systems.

Submissions to the Foundation’s 2019-2020 request for proposals are currently under evaluation by the Foundation’s Research Advisory Committee, however, the Foundation has issued a supplemental, expedited request for proposals on the nutrition priorities identified below. The Foundation sought proposals in the research areas of food safety, product quality and nutrition sciences, but there remains a critical need for additional proposals in nutrition sciences.

The Interagency Food Safety Analytics Collaboration (IFSAC), which includes the Centers for Disease Control and Prevention (CDC), Food and Drug Administration (FDA), and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS), published foodborne illness source ...

The Foundation for Meat and Poultry Research and Education received nearly $800,000 in FY20 to conduct research on behalf of the Beef Checkoff. Research will address post-harvest beef safety and processed beef nutrition.

Research funded by the Foundation through its fiscal year 2019 contract with the Beef Checkoff has recently been completed.  The study is pending publication.  However, the abstract follows...

The Foundation Research Advisory Committee met this spring to discuss industry research priorities. These priorities address: pathogens on fresh and ready-to-eat meat and poultry products; other food safety issues; product quality; and nutritional sciences...

The Foundation’s searchable validation database summarizing the available scientific literature identifying antimicrobial and other interventions for fresh meat and poultry has been updated. Small and very small meat and poultry establishments can use this database, along with the processed meat database, in the design of intervention strategies and as scientific support in the validation of their Hazard Analysis and Critical Control Points (HACCP) systems.

The Foundation released its 2019-2020 request for proposals in early July. The Foundation is seeking proposals in the research areas of food safety, product quality and nutrition sciences. Specific priorities include but are not limited to...

The Foundation’s Board of Directors met in January 2019 to review and approve research funding recommendations made by the Foundation’s Research Advisory Committee. Three new projects were approved for funding. Two of the three projects focus on nutrition sciences, which was added to the research scope in 2018. ...