In 1999, AMI’s Board of Directors voted to make food safety a non-competitive issue. As a result, AMI members increased food safety collaboration with one another. A company that has found a new way to reduce bacteria shares it with other companies for the good of the industry and those who enjoy meat and poultry products.
At the same time, AMI launched a Food Safety Initiative funded by members of the Institute. Under this initiative, the AMI Foundation began researching new ways to reduce and ultimately eliminate E. coli O157:H7 on fresh beef products and Listeria monocytogenes on ready-to-eat meat and poultry products.
Since that time, the Foundation’s research agenda has expanded to include Salmonella and Campylobacter research. The Foundation offers extensive industry training in how to enhance food safety in plants.
