Meat Inspection

Meat Inspection

NEWS FROM AGRICULTURE CANADA Rick Boyd is ready to charm customers at suppliers night in Montreal. lured by the free buffet, cash bar and a draw for...

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NEWS FROM AGRICULTURE CANADA

Rick Boyd is ready to charm customers at suppliers night in Montreal.

lured by the free buffet, cash bar and a draw for a handsome attache case and three bottles of quality wine. Mr. Henriat Sabourin, President of CIFST, was on hand to aid in the draw, present the President's message and to promote the upcoming CIFST conference in Quebec.Clearly, the event struck a responsive chord with industry members, even beyond Quebec's boundaries, with exhibitors coming in from Ontario and the U.S.A. Based on numerous positive comments from both exhibitors and visitors, suppliers night provides and idea forum for information exchange and an opportunity to meet both new and old customers. It is expected that this event will become a fairly regular event in the activities of the Montreal section and the committee thanks all the participants and exhibitors for attending and making it a success.

Henriot Sabourin draws for the attache case, held by Fred van de Voort.

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Agriculture Canada's food inspection program is putting greater emphasis on ensuring that products are free of chemical residues. There is a change in our approach to stay in step with the consumers' needs. The biggest concern of the public right now seems to be residues from drugs, pesticides or chemicals like PCB's. The Department is doing more intensive testing for residues and bacteria while industry is taking more responsibility for visual inspection. Producers and processors are accepting the responsibility for meeting standards of cleanliness and sanitation. The department can continue to monitor that, and can also use more of its resources in terms of laboratories and inspectors to focus more on microbiological quality. Research is being done to find new detection methods. For example, the department is currently working in conjunction with the Ontario Pork Producers' Marketing Board on field trials at the plant level to test for sulfa drugs in hogs. The Sulfa on Site (S.O.S.1 test can be done right at the plant. Each year there is a greater ability to detect residues and increasingly minute levels of contamination. The demands of consumers and Canada's trading partners and the evolving technologies are the main reasons why the program's priorities are constantly shifting. For further information contact: Or. lan Sutherland, Director, Program and Priority Planning, Food Inspection Directorate in Ottawa or telephone 613-992-2114.

Costs for raw materials labor and packaging accelerated in 1988 for food and beverage processors. This contributed to the first decline in food processors' operating income in five years. Costs are expected to increase again in 1989, but at a slightly slower rate than this year. The steady pace of sales growth is expected to continue next year which, combined with slower rates of increases in costs, should help

improve operating incomes for food processors in 1989. Large investments in new equipment and expanded facilities which occurred in 1988 should improve operating efficiency of food and beverage processors. Steady growth in domestic sales and the expected implementation of the Free Trade Agreement with the U.S. are contributing factors for increased levels of investment. The food retailing sector should expect increased sales and stronger demand in 1989. A slight increase in consumer spending is expected as more value-added products become available. High operating costs will keep profit increases moderate for food retailers. For further information contact: Susan Sarich, Food Markets Analysis Division, Agriculture Canada, Ottawa or telephone 613-995-5880.

Agriculture Canada's Meat and Poultry Products Division is looking for better methods to reduce salmonella and E. coli bacteria in meat and poultry. Over the past four years, the department's testing for salmonella and other bacteria has increased by 20 percent per year. Research is being conducted to find new detection methods and programs are being implemented to reduce the incidence of bacteria in processing plants. The department has placed renewed emphasis on allocating its resources in the areas of highest risk. A special review of the federal meat inspection program was done recently by a subcommittee of the Quality Assurance and Food Safety Advisory Group. This advisory group is made up of representatives from Health and Welfare Canada, the provinces, the producers, processors, consumer groups, public service unions and Agriculture Canada. In general, the subcommittee concluded that the department is ensuring that a wholesome meat supply is reaching the Canadian consumer. It also commended the division for helping to stamp out tuberculosis and brucellosis in cattle, saying that inspection procedures have eliminated the risk of spreading the disease from animals to humans. However, the subcommittee did raise specific concerns related to salmonella and E. coli bacteria. The subcommittee used estimates b.ased on Health and Welfare Canada statistics to establish the cost of foodborne diseases in Canada which may be associated with meat and meat products. The costs, included medical J. InSI. Can. Sci. Technol. Aliment. Vo!. 22, No. 2, 1989

care, hospitalization, loss of income and leisure time, and losses to the agrifood industry. For example, the subcommittee reported that the presence of salmonella bacteria in meat may be causing 313,000 illnesses a year. These salmonella cases cost Canadians $452 million annually. Reducing the incidence of both salmonella and E. coli bacteria is a major challenge because they are so pervasive. Current detection methods require several days of testing in a laboratory. Research to find new detection methods is now a departmental priority. A new test for salmonella which can be done either at the plant or on the farm might be just months away. The division is also implementing a three-pronged plan aimed at reducing the spread of bacteria in hatcheries, feed and fertilizer factories and poultry processing plants. The program covers everything from how often workers wash their hands to how much they move about the facility. All of the department's food inspection programs are being reviewed by advisory committees. These groups will look at dairy, poultry and egg products, fruits, vegetables, honey and

maple syrup. For further information contact: Dr. Andre Gravel, Director, Meat and Poultry Products Division, Ottawa or telephone 613-995-5433.

INSIGHTS rFhe Con8umer'e .......tlve on Organic FOOde This article provides an overview of the research methodology and results of a market research study on organic food. It explores the consumer's view of the current organic agriculture sector and evaluates the market potential for organically grown products.

Canadians have expressed a growing interest in organic agriculture. Increasingly, more products appear that are labeled as organic. Tbe generally agreed-upon definition for organic food is that grown without the use of pesticides and herbicides. However, when examining the differences

between definitions, it is the finer points of how long land needs to be pesticide free and exactly what substances can be used that denotes the difference. Because no existing data confirmed an increased consumer interest in organically grown products, Food Development Division suggested a market research study be undertaken. The division engaged Baseline Market Research Limited of New Brunswick to design and conduct the research, which was completed in May 1988. The three main objectives of the study were: • to evaluate the market demand for organic foods and define market segments or niches; • to identify market opportunities for organically produced products, determine present consumption and identify current product availability; and • to identify consumers' ideas about and perceptions of organically grown products. Methodology

The study involved a qualitative

FIRMENICH OF CANADA LIMITED - PERSONNEL ANNOUNCEMENT In an effOrt to Increase the service Offered by the Flavour DivisIOn Of Rrmenlch Of canada Limited, Donald K. Hartman, preSident, Is happy to make the following announcements.

Mr. Wally sywanyk has Joined RrmenlCh In OCtober, 1988. Wally completed his M.se. In OrganIC Chemistry In 1976. and haS spent the last 12 years In the TeChnICal Area Of the Food Industry. He brings extensive PrOduct Development experIenCe In a range Of market segments. Including dairy prOducts. savoury mixes and various beverage applICatIOnS. After an extensive training programme within the Rrmenlch OrganizatIOn. Wally now assumes responSibility as an Account Manager. Ravour DivisIOn.

Can. Inst. Food Sd. Technol. J. Vol. 22. No. 2. 1989

Ms. Mary Neufeld haS Joined FlrmenlCh In November. 1988. slncecompletlngherB.se. In Consumer Studies at the University Of Guelph In 1984. Mary has worked within the TeChnICal Area of the canadian Food Industry. Her experience Includes both PrOduct Development and Consumer servICe/Support for a wide range Of Consumer PrOducts. Mary Is currently undergolng an extensive In-house training programme. WhiCh will lead to a position as Account Manager In the Flavour Division.

Donald K. Hartman. President. FlrmenlCh Of canada. umlted. IS pleased to welcome back Audrey Slbbald as General Manager - Flavour DivISion. In this capacity She will be responsible for the day to day running Of the DIvISion. having both the TeChnICal and Commercial Department reporting to her directly. Audrey will draw upon her prevIOUS 11 years experience with RrmenlCh Of canada Umlted to continue the grOWth and development Of the Company. We welCome her return.

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