News Releases

Recent Foundation Research Findings Reducing Salmonella serotypes on Chicken Carcasses by Sodium Bisulfate (SBS) and Investigation into its Reuse to Reduce Water Consumption, University of Arkansas
Tuesday, January 01, 2019
This project tackled two issues associated with food safety and the poultry industry, namely the need for alternative acidifiers for poultry carcass treatment and the ability to generate safe poultry processing re-use water.  To test the use of SBS as a sanitizer for chicken meat, investigators applied SBS at different concentrations and tested it against S. Enteritidis-inoculated drum sticks.  Drumsticks were selected over carcasses because of industry feedback indicating greater… read more
Recent Foundation Research Findings Validation of lethality and stabilization processes for products with slow come up time: bacon and bone-in ham, Iowa State University, University of Wisconsin, HansonTech
Tuesday, January 01, 2019
Research determined the effect of slow come-up time and slow stabilization during the thermal processing of bacon and bone-in ham on the survival of Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes and Salmonella spp.
CDC Releases Latest Obesity Statistics. September 17, 2018
Friday, November 02, 2018
The Centers for Disease Control and Prevention (CDC) released new data from the Behavioral Risk Factor Surveillance System regarding self-reported adult obesity prevalence for all 50 states, the District of Columbia, Guam and Puerto Rico. 
Request for Proposals Issued in August on Key Topics
Monday, October 01, 2018
The Foundation issued its 2018-2019 Request for Proposals in August.  Proposals were solicited on the following topics ...
Beef Board Grants Foundation Research Funding
Monday, October 01, 2018
The Cattlemen's Beef Promotion and Research Board approved $800,000 in funding to the Foundation for Meat and Poultry Research and Education, a contractor to the Beef Checkoff, for post-harvest beef safety and processed beef nutrition research to be administered by the Foundation in Fiscal Year 2019.  The Foundation has served as a contractor for post-harvest beef safety for several years.  This is the first year the Foundation has received funding for processed beef nutrition research.  Being… read more
Appendices A&B Research
Monday, October 01, 2018
The Foundation issued a mini request for proposals to fill the data gaps in response to the Food Safety and Inspection Service’s revised Appendices A and B, issued in June 2017.
Scientific Questions Identified for 2020 Dietary Guidelines Advisory Committee
Monday, October 01, 2018
A number of scientific questions to be posed to the 2020 Dietary Guidelines Advisory Committee have been developed as part of the Department of Agriculture’s and Department of Health and Human Services’ new approach to developing the 2020-2025 Dietary Guidelines for Americans
Two New Scientific Reviews Examine Meat’s Role in a Healthy Diet
Thursday, December 21, 2017

The Foundation for Meat and Poultry Research and Education released two new expert authored scientific reviews about the role of products like bacon, deli meats, sausage and cured meat in a healthy diet and how these products are formulated and produced.

AMI Foundation Highlights Overall Diet Benefits of Meat and Poultry in Comments to Dietary Guidelines Advisory Committee
Tuesday, January 14, 2014

Washington, D.C., January 14, 2014—In oral testimony delivered to the 2015 Dietary Guidelines Advisory Committee, AMI Foundation (AMIF) Vice President of Scientific Affairs Betsy Booren, Ph.D. emphasized the important role of fresh and ready-to-eat meat and poultry products as part of a balanced diet. Dr. Booren noted that while a common trend amongst food manufacturers today is products with added protein, meat and poultry products provide Americans a simple, direct, and balanced dietary… read more

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