The U.S Department of Agriculture recently appointed 15 new members and five returning members to the National Advisory Committee on Meat and Poultry Inspection (NACMPI).
NACMPI comprises 20 members and gives advice and recommendations to Secretary of Agriculture Tom Vilsack on food safety concerns, as well as other matters that affect inspection program activities, according to an April 4 news release. This includes food safety policies.
“We are proud to announce the new committee members to NACMPI and grateful for their commitment to support food safety and public health,” Vilsack said in the release. “These members’ diverse expertise and advice will help USDA as we advance our important food safety mission.”
The committee members are selected based on knowledge they have in the departments of meat and poultry safety, public health and Food Safety and Inspection Service, the release reported.
According to the release, some of the newly appointed members include Dr. Mary Anne Amalaradjou from the University of Connecticut, Sharon Birkett from OSI Group LLC and Dr. Vanessa Coffman from the Alliance to Stop Foodborne Illness. The members will serve a two-year term for the NACMPI.
The returning members include William Battle from Magnolia Processing Inc., Casey Lynn Gallimore from the North American Meat Institute and Dr. Joseph Harris from the Southwest Meat Association, the release reported.
The members will work together to ensure the safety and quality of meat and poultry products for American consumers, according to the release.
The NACMPI was created in 1971 to advise the secretary of agriculture on state and federal programs in regards to meat and poultry inspection, food safety and more, the release said. There are state and local government officials, members of educational institutions, public health organizations and other industry and consumer organizations.
The NACMPI plays a role in addressing food safety issues by providing information and advice to the Food Safety and Inspection Service, the release reported. It is a foundation for regulations and programs aimed at reducing foodborne disease. Another goal is to enhance public health.
