Food labels can be issued for various reasons, whether it’s to alert consumers to the presence of a potentially harmful ingredient or simply to clear up the misunderstanding that could render a certain company liable. While labels for beef and other meat products have raised controversy in some quarters recently for a focus on providing origin information, a new proposal from the U.S. Department of Agriculture could see certain kinds of beef products given a different label that would warn if the meat had been “mechanically tenderized.”
Specifically these suggested regulations come from the Food Safety and Inspection Service (FSIS), a group within the USDA, and would apply to beef that may be susceptible to dangerous bacteria. The official release on the FSIS website describes this process of shredding cuts of meat as potentially hazardous to consumers due to the blades that are used, necessitating greater care in handling and cooking. In addition to making labels that inform customers of this, the changes would also see descriptions of proper preparation methods included on packaging as well.
This is a clear example of why an organization might endeavor to start making labels in response to observed trends in health and science. Dr. Elisabeth Hagan, the USDA’s Under Secretary for Food Safety, explained the rationale behind this new effort in the release.
“Ensuring that consumers have effective tools and information is important in helping them protect their families against foodborne illness,” she said.
Newly gathered data can always be uncovered that might influence the way safety standards are perceived, and making labels that are still relevant to current restrictions should be a high priority for companies that handle material meant for eventual consumption.
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