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in order to protect the environment, consumers should forget about switching to organic foods and concentrate on eating less meat, according to new research. the study, from researchers at the vienna university of technology (tu vienna), reports that in addition to leading to increased risks of certain diseases, consuming excessive levels of meat may also lead to environmental damage.

consumption of red meat, especially processed red meats, may lead to increased risks of type 2 diabetes, says new research. a daily 100-gram serving of unprocessed red meat may increase the risk of developing type 2 diabetes by 19%, while just 50 grams of processed red meat – for example one hot dog, a sausage, or two slices of bacon – is associated with a 51% increased risk of diabetes, according to research from the harvard school of public health.

the european food safety authority (efsa) has backed lactic acid as a decontaminant in beef processing and said there were no safety concerns as long as its use complied with current food additive regulations. the food safety watchdog delivered its verdict following a request from the european commission to assess “ the safety and efficacy of lactic acid when used to reduce microbial surface contamination on beef hides, carcasses, cuts and trimmings ”.

bacon producers have warned that a last-minute change to the food information regulation (fir) could prove expensive for both manufacturers and consumers. new eu rules dictate that bacon that contains more than 5% water can no longer be sold as ‘bacon’, but must be described as ‘bacon with added water\'. but the british retail consortium (brc) has warned that very little uk bacon (within a £2bn market) contains less than 5% water, which it said performed important technical functions.

bacon producers have warned that a last-minute change to the food information regulation (fir) could prove expensive for both manufacturers and consumers. new eu rules dictate that bacon that contains more than 5% water can no longer be sold as ‘bacon’, but must be described as ‘bacon with added water\'. but the british retail consortium (brc) has warned that very little uk bacon (within a £2bn market) contains less than 5% water, which it said performed important technical functions.

the usda’s food safety and inspection service (fsis) has said it will expand its salmonella initiative program (sip) to support industry in reducing pathogens in raw meat and poultry. the voluntary, incentive-based sip program allows processors to operate under certain regulatory waivers if they try new procedures, equipment or processing techniques to better control salmonella.

australian pork ltd’s annual australian ham week, 3-10 july, kicks off again with the winners of the nationwide quest to name the country’s very best australian ham. apl, the national representative body for pork producers, said the week was an opportunity to celebrate australia’s excellent home-made ham, and for consumers to take advantage of its australian porkmark trademarked label to identify wholly australian pork products.

american consumers are more accepting of cloned animal products than their european counterparts, according to new research from kansas state university. the research, led by sean fox of kansas state, focused on consumer attitudes toward food safety , in particular consumer attitudes on cloned animals. “we were interested in finding out how different groups of consumers react to the possibility of consuming products that were derived from cloned animals …we were also interested in how those reactions differed between countries, particularly in the united states and europe,” said fox, a professor of agricultural economics.

european consumers are less accepting of cloned animal products than their american counterparts, according to new research from kansas state university, usa. the research, led by sean fox of kansas state, focused on consumer attitudes toward food safety, in particular consumer attitudes on cloned animals. “we were interested in finding out how different groups of consumers react to the possibility of consuming products that were derived from cloned animals …we were also interested in how those reactions differed between countries, particularly in the united states and europe,” said fox, who is a professor of agricultural economics.