What Is Grass-Fed Beef, and How Is It Regulated?

As summer ends, many of us can look back on some great barbequed treats enjoyed with family and friends. Among those foods there may have been a juicy burger, a tender steak, or beef sausages. Summer dishes aside, beef products are often featured in our year-round grocery carts. And if you’ve visited the meat section of your local store, you’ve likely taken note of—or purchased!—the beef products labeled as “grass-fed.” But what exactly is grass-fed beef, and how does its production compare with that of other beef products? Let’s take a look at the regulations and food-labeling practices that ensure our red-meat supply is both healthy and nutritious. Food-Producing Animal Care Wholesome, safe, and reliable animal-derived products begin with the proper care of farm and ranch animals. Part of livestock’s responsible and humane care includes the diet that is supplied to the animals. To help ensure that farm animals are fed a healthy diet, the U.S. Food and Drug Administration (FDA) upholds the Federal Food, Drug, and Cosmetic Act. The FDA must approve animal feed that is given to farm animals in a way that is similar to how they decide what is safe for people to eat. Additionally, animal feed receives overview by the Association of American Feed Control Officials (AAFCO). AAFCO comprises state and federal feed regulators that oversee the approval process for feed ingredients. In addition to being well-fed, animals produced for food should also receive medical attention when they become sick. For example, veterinarians and animal-food producers have long administered antibiotics to food animals (primarily poultry, swine, and cattle, and mostly for the purposes of fighting or preventing diseases). The FDA has provided a tightly regulated framework for how antibiotics can be used safely in the food supply. Importantly, livestock must go through a withdrawal period […]

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Questions and Answers: Animal Antibiotics, Antimicrobial Resistance and Impact on Food Safety

For more than 50 years, veterinarians and producers have administered antibiotics to food animals, primarily poultry, swine, and cattle, mostly to fight or prevent animal diseases. The following Q&A provides answers to common questions about antibiotic use in animals, including information on why antibiotics are used in food animals and how animal antibiotics are regulated. Furthermore, overall concerns about the overuse of animal antibiotics in food animals are addressed, as well as mechanisms that are currently in place to minimize the overall risk to human health. Antibiotic residues in animal food products, such as meat, milk, and eggs are also discussed and several credible resources are listed to provide information on animal antibiotics and antimicrobial resistance as they relate to food safety. How do we use the terms “antibiotics” and “antimicrobials” in this Q/A? Antibiotics refer to drugs thatare used to treat infectious diseases in humans, animals or plants. They work by inhibiting the growth of or killing microorganisms causing the disease. Antimicrobials is a broader term that refers to any compound, including antibiotics, sanitizers, disinfectants, a number of food preservatives and other substances, that acts to inhibit the growth of or kill microorganisms. Why are antibiotics used in food animals? Antibiotics are used in animals for the same reason as for people: to treat and control diseases. Protecting the health of animals helps to protect human health. About 60% of diseases that impact humans come from animals, so the link between animal health and human health is strong. Maintaining health among both populations is critical, according leading health organizations worldwide, including the World Health Organization and the U.S. Centers for Disease Control. FDA also has approved the use of some antimicrobials for the promotion of growth in certain livestock and also poultry. However, no matter whether antimicrobials are used […]

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Understanding How Animal Protein Production Is Regulated

As kids growing up, many of us were often given a message along the lines of, “Be sure to eat your protein—it’s good for your muscles!” For sure, dietary protein is an essential nutrient for maintaining muscle strength, bone health and blood sugar control. As part of appreciating the plethora of protein choices available to many of us as we seek to build healthy meals, let’s take a look at the farming practices and regulations that support the production of animal protein in our food system. It all starts on the farm Shelter, food and medical care are three top areas farmers focus on as they seek to care for the animals that make up our food system. These three areas are subject to regulatory oversight that creates standards for safe and reliable animal protein production. To help ensure farm animals are fed a healthy diet, the U.S. Food and Drug Administration (FDA) upholds the Federal Food, Drug and Cosmetic Act. The FDA must approve animal feed that is given to farm animals similarly to how the agency oversees the safety of human food. According to the agency, FDA regulators work to certify that all animal feed displays the following core characteristics: purity, wholesomeness, produced under clean conditions, free of harmful substances, and labeled appropriately and truthfully. Additionally, animal feed regulation is supported by the Association of American Feed Control Officials (AAFCO). AAFCO, formed in 1909, comprises state and federal feed regulators who oversee the approval process for feed ingredients. In addition to being well-fed, animals must also receive medical attention to prevent and treat illnesses. For more than 50 years, veterinarians and producers have administered antibiotics to animals being raised for meat—primarily to poultry, swine, and cattle. For each newly proposed drug to become part of the animal-care toolbox, […]

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Setting the Story Straight on “Human Antibiotics” in Animals: Expert Q&A

From company announcements to government reports, there’s more attention than ever on the use of antibiotics in animals, different antibiotic types, and what producers and the FDA are doing to maintain human and animal health. There are a lot of terms flying around, so we spoke to Justin G. Bergeron, BVMS at the Veterinary Public Health and Preventive Medicine, Resident, University of Minnesota Center for Animal Health and Food Safety (CAHFS), to get some answers. FACTS Followers: What do news outlets mean when they say “human antibiotics?” Why are they different? Justin G. Bergeron, BVMS: Antibiotics work against bacteria, regardless of whether the body that bacteria is affecting is a human or an animal. Some antibiotics are better for humans, and some are better for animals. This is, in part, because of the different side effects that a given antibiotic can have in different species. Many antibiotics can be toxic to the human or animal taking them because they affect other organs and tissues, as well as the bacteria they are designed to fight. This is why some antibiotics are labeled “For dog use only,” or “For human consumption only.” Other antibiotics work well in many species and can be used at different dosages to fight the same kind of diseases in different species. For instance: dogs, horses, guinea pigs, and humans can all take doxycycline. FACTS note: According to Dr. Richard Raymond, former Undersecretary for Food Safety at US Department of Agriculture (USDA), less than one percent (0.3%) of veterinary antibiotics are of the same class of antibiotics also used in human medicine, and they are used only for the treatment of disease. FACTS: What are the different types of antibiotics and why do they matter for antibiotic stewardship? JB: Antibiotics are separated into different classes based on how they interact with the bacteria they […]

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Consumer Survey on Plant Alternatives to Meat Shows That Nutrition Facts Are More Influential Than the Ingredients List

Download the full report. Survey Highlights   Every so often a new food trend captures our attention, only to fade once the novelty wears off. Other times, food trends have more staying power. The original veggie burger dates back decades, but more recently a new generation of plant alternatives to animal meat has exploded on the food scene, distinguished from their predecessors by the intent to mimic animal meat’s taste and texture.   We know there is consumer interest, but we know little more about what people think of plant alternatives. The International Food Information Council’s (IFIC’s) latest consumer survey takes a closer look.  Who participated in this survey? The survey was conducted among 1,000 U.S. adults ages 18+ in December 2019. To orient survey takers, the emerging food category was described as “meatless burgers, chicken, fish, sausages and other ground products that attempt to mimic the flavor and texture of animal protein but are made with only plant products.” Throughout the survey, these types of foods were collectively referred to as “plant alternatives to animal meat.”  Most consumers identify as omnivores. The survey began by asking participants what type of diet they follow and provided definitions for the following options: omnivore, vegetarian, vegetarian on some days but not all days, vegan and pescatarian. Not surprisingly, the overwhelming majority (66%) of people in our survey identified as omnivores.   Almost 50% of people have eaten a plant alternative to animal meat. Nearly half (49%) of survey participants reported having tried these newer meatless products. Looking closer, here are a few factors associated with the likelihood of having eaten a plant alternative to meat:  New food curiosity drives consumption. While there are a variety of reasons why people have tried plant alternatives to animal meat, the top reason for doing so is liking to try new foods (41%).  Among the people in our survey who have not tried one of these products, the top reason was the anticipation that these alternatives won’t taste good (31%). Other commonly reported factors for not having tried a product included that the respondents were not trying to eat less […]

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Healthy Eating During Pregnancy

A healthy eating pattern is very important during pregnancy. Good nutrition plays a key role in the health of both mother and baby. As a mom-to-be, you have higher nutrient needs than you did before conception. Yet the general principles of good nutrition—variety, balance, and moderation—still apply during pregnancy. This resource will help you learn how to eat healthy during pregnancy. This includes how to choose a variety of healthy foods, maintain healthy weight gain during pregnancy, and stay food-safe.   Click here to download   A Balanced Diet—What a Mom-to-Be Needs Eating a balanced diet before, during, and after pregnancy is one part of good health. This section covers the key nutrients pregnant women need and where to find them. Calories Calorie (aka energy for the body) needs increase during pregnancy. But “eating for two” only requires an additional 340 calories during the second trimester and 500 calories in the third trimester. The first trimester does not require any extra calories. Choose foods and beverages that are “nutrient-dense”. This means that they good sources of the building blocks your body needs. Nutrient-dense foods are full of vitamins, minerals and other nutrients. Eat variety of foods from all five food groups. These include grains, vegetables, fruits, dairy, and meat and beans. This will ensure that you and your growing baby are getting the nutrients you both need. Your nutrient and calorie needs are higher if you are carrying more than one baby. Discuss what and how much to eat with your health care provider.  Key Nutrients   Protein Protein helps maintain muscle and body tissue. It is also key for a baby’s growth – especially during the second and third trimesters. Most pregnant women should take in about 70 grams of protein every day to meet their minimum needs. Keep […]

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Parents and Caregivers are Focused on Their Kids’ Nutrition, but Obstacles to Healthy Eating are Common

(Washington, D.C.)— Our dietary habits as young children have an especially strong influence over how we eat for the rest of our lives, demonstrating the importance of promoting good nutrition early on. Yet the past year has shone a spotlight on the challenges of raising children while balancing many other priorities. Understanding the decisions made by parents and caregivers—and the hurdles they face while trying to provide food for their children—provides valuable information for improving the dietary habits of children nationwide.     A new survey by the International Food Information Council (IFIC), “Knowledge, Understanding and Behaviors When Feeding Young Children,” examines how parents and caregivers consider current diet recommendations for kids ages 2 to 10, how they interpret and implement nutrition advice, and what information sources adults rely on when making food and dietary choices for children.  While parents and caregivers report having good access to nutrition information and overall feel confident that they’re meeting their child’s nutritional needs, many cite obstacles, such as how to introduce variety into kids’ diets and how to translate aspirations into positive behaviors.   “As a parent myself, the contrast between knowing what a healthful diet looks like and actually getting a child to eat nutritiously is extremely relatable,” said Ali Webster, IFIC’s director of research and nutrition communications. “We all want to provide the best we can for our kids, and this research highlights that when it comes to nutrition, the decisions parents and caregivers make around their children’s diets aren’t always straightforward – everything from taste, price and nutrition to personal and cultural preferences need to be considered.”  Eating Habits of Young Children  When asked about the consumption of different types of foods, two in three respondents (69%) said their children eat dairy products two or more times a day, while 74% and 63% said their kids eat protein and fruit two or more times per day, respectively. Just one in five (19%) said their child eats grains at least three times a day. While 91% said that their children eat vegetables at least once per day, only one in five (19%) said they eat them 3 or more times daily.  Indeed, vegetables emerged as […]

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Vitamins and Minerals Fact Sheets

From Vitamin A to Zinc, there are so many vitamins and minerals in foods that are important to our health. It can be hard to keep track of what vitamin is beneficial for which body function and most importantly, where to find these important nutrients in food. These fact sheets provide all the info you need to know about vitamins and minerals in food. Of course, this is not an exhaustive list but it’s a good start towards making sure you are eating the right foods to get the nutrients you need. Minerals Fact Sheet Minerals may seem really complex and confusing. With so many different minerals, it can be hard to keep track of what they are, what they do, and where you can find them. By using this fact sheet, you can make all this information seem “elemental” and become a rock-solid expert regarding minerals. Did You Know? There are two types of essential minerals: major minerals (macrominerals) and trace minerals (microminerals). Both are needed and equally important, but trace minerals are needed in less amounts than major minerals. According to the 2015-2020 Dietary Guidelines for Americans, vitamin D, calcium, potassium, iron, and dietary fiber are considered nutrients of public health concern because low intakes are associated with negative health conditions. About 99% of the human body is made up of 6 elements: two of which include calcium and phosphorus! Mineral Functions in the Body Where to Find in Foods and Beverages Calcium Dental health, nerve health, muscle health, bone health Animal-based foods like milk, yogurt, and cheese; plant-based foods like kale and broccoli; and fortified foods like breakfast cereals, soy foods and fruit juices Chloride Heart health, nerve health, muscle health Salt, seaweed, rye, tomatoes, lettuce, celery, and olives Chromium Metabolism Animal-based foods like meat, poultry, fish, […]

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