USDA Archives - Page 19 of 19

USDA offers cramming sessions on ‘wild caught’ catfish regs

August 22, 2017 — Ten days away from the beginning of full enforcement of USDA catfish inspections, the department’s Food Safety and Inspection Service is doing a little remedial training for “wild-caught” producers.

The FSIS has scheduled educational meetings Thursday at the Holiday Inn Memphis Airport and Convention Center, and on Friday at the Florida Bass Conservation Center in Webster, FL.

The meetings are to “discuss the enforcement and implementation of the Final Rule on the mandatory inspection of fish of the order Siluriformes and products derived from such fish” with FSIS seeking out “participation from representatives from domestic wild-caught operations that process Siluriformes fish and fish products,” according to a notice from the government agency.

While most “wild-caught” catfish go home with those lucky enough to catch them, the FSIS rules cover some commercial operations. Under the rule, FSIS will inspect both wild-caught and farm-raised catfish processed in official establishments and test them for metals, dyes, pesticides and animal drug residues.

FSIS requires that fish harvested for human food, whether wild-caught or farm-raised, not be raised “under conditions that would render them unsound, unhealthful, or otherwise unfit for human food.”

A variety of “farm-raised,” methods including fish in pools and floating cages are covered.

Read the full story at Food Safety News

Virginia’s booming wild-caught blue catfish industry may weaken under federal regulation

July 24, 2017 — It’s been a rough year for Virginia’s seafood industry.

Earlier this year, the U.S. cap on foreign seasonal H2B workers forced some local seafood processing plants to shut down parts of their operations. Then came the bad news that blue crab harvests would be reduced this fall and next spring, after fisheries managers determined the juvenile population was low.

Now, the new wild-caught, blue catfish industry is at risk because of tighter inspection rules set for full implementation by the USDA on Sept. 1. It will be the only fish to come under USDA inspection.

Though the inspections were meant to help U.S. catfish farmers compete with Asian imports by leveling the playing field, it puts all catfish, including wild-caught blue catfish, under the same strict inspections as meat, poultry and eggs.

Mike Hutt, who promotes the state’s seafood industry, said Virginia has not had any problems with quality or recalls. He said many of the processors are small operations that have been in business for 30 or 40 years and won’t be able to afford the cost of coming up to code.

“With these rules put in place, I don’t know that we’ll have any processors left, or maybe one or two,” Hutt said. “All of these issues are putting impairments on them being able to run a business like they’ve run it for years, with a good, quality product.”

Read the full story at Fredericksburg.com

5 surprising benefits of U.S. farm-raised seafood

February 2, 2017 — You’re shopping for tonight’s dinner and decide fish sounds delicious. You visit the seafood section of your local market and are suddenly overwhelmed with choices. Salmon, tilapia, clams or shrimp? Imported or U.S. farm raised?

It can feel like there are endless options when shopping at the grocery store. Knowing what’s best for you and your family is difficult enough, yet alone weighing environmental concerns and other impacts of food choices.

When selecting seafood, there are various things to consider before deciding what to put in your cart. For many people, U.S. farm-raised options are their seafood of choice for a variety of reasons.

Low-calorie protein

U.S. farm-raised fish and shellfish are an amazingly nutrient dense food and are excellent sources of high quality, easily digestible protein. What’s more, they are packed with important vitamins and minerals including essential B-complex, A and D vitamins as well as selenium, iron and zinc. An average serving has less than 200 calories. Some of the leaner varieties like tilapia, clams, oysters, mussels and shrimp have less than 100 calories.

Read the full story at The Baltimore Sun

USDA Declines to Institute Grade A Catfish Program; Elects to Continue USDC Grading

January 31, 2017 — SEAFOOD NEWS — The USDA published a federal register notice today that it will not go forward with a Grade A catfish inspection program. Instead it urges users to continue to use the USDC Grade A catfish inspection program run by the National Marine Fisheries Service.

The Food, Conservation, and Energy Act of 2008 (2008 Farm Bill) and the Agricultural Act of 2014 (2014 Farm Bill) directed the Secretary of Agriculture to establish within USDA a voluntary, fee-based grading program for catfish. Since passage of the 2008 and 2014 Farm Bills, and particularly since the publication of the Food Safety and Inspection Service (FSIS) final rule, “Mandatory Inspection of Fish of the Order Siluriformes and Products Derived From Such Fish,” which defined catfish (80 FR 75589), AMS has engaged the U.S. catfish industry and other stakeholders to seek input on requirements for voluntary U.S. standards for grades of catfish.

During the 60-day comment period, four responses were submitted–two from catfish importers, one from an industry institution, and one from a U.S. catfish producer/processor. One importer stated support for a USDA grading program if it included all Siluriformes species (currently, imported products of many varieties of Siluriformes are not eligible to be graded under the U.S. Department of Commerce’s National Marine Fisheries Service (NMFS) Standard). Two additional responses did not support USDA’s development of voluntary U.S. standards or a grading program. One pointed out the duplicity of creating these under AMS when they already exist under NFMS, noting the unnecessary use of resources to develop a program “and market to a consuming [public] that is not demanding a new U.S. Grade Standard;” the other recommended the use of the NMFS standards and grading program, as these are already familiar to the industry and their customers.

Based on the responses received from the Notice as well as additional feedback from stakeholders through other avenues, including two industry workshops coordinated by AMS and academia and an industry-wide conference call held by AMS in May 2016, AMS has concluded that there is not sufficient interest in USDA-AMS standards for catfish or an AMS-administered grading program at this time.

It is important to note that a standard for catfish, and associated voluntary grading services, are currently available to the industry through NMFS. NMFS maintains the “United States Standards for Grades of North American Freshwater Catfish and Products Made Therefrom” and provides grading and certification services on a fee-for-service basis. Graded catfish and catfish products may bear official marks, including `U.S. Grade A,’ `Processed Under Federal Inspection,’ and `Lot Inspection.’ Additional services provided by NMFS include system and process audits, product inspection, and export certification.

In light of the response from industry stakeholders indicating there is no current need for USDA-AMS standards nor a subsequent AMS-administered grading program for catfish, AMS will discontinue the initiative to establish either at this time. AMS stands ready to assist agricultural industries in establishing voluntary standards and grading programs for commodities for which it has authority to do so; the catfish industry retains this option should the need arise.

This story originally appeared on Seafoodnews.com, a subscription site. It is reprinted with permission.

Tilapia has a terrible reputation. Does it deserve it?

October 24th, 2016 — When it comes to fish, no species brings out the haters like tilapia.

Read up on it, and you’ll find tilapia described with words like “muddy” and “earthy”; there are entire forum threads devoted to its inferiority. This very newspaper, back in 2007, called it “the fish that chefs love to hate.”

Should we really be so hard on this fast-growing freshwater fish?

In the world of food, there aren’t too many propositions that get universal agreement, but here’s one: Our oceans are overfished. If we’re going to continue to eat fish, and to feed it to the people scheduled to join us on this planet in the coming years, we have to farm it. And if we’re going to farm fish, an adaptable, hardy fish like tilapia is an excellent candidate.

Yet a combination of rumors and credible reports works against it. Perhaps you’ve heard that tilapia are raised in cesspools and live on poop? Even the USDA says there is — or, at least, used to be — some truth in that. The agency’s 2009 report on Chinese imports notes that “Fish are often raised in ponds where they feed on waste from poultry and livestock.”

Before we meet that fact with a chorus of “ewww,” it’s worth noting that turning feces into fish would be the agricultural equivalent of spinning straw into gold. Although there are important safety concerns in that kind of system, if you can manage those risks, you’ve got one of the most sustainable foods going. It’s a downright Rumplestiltskinnian miracle, and we should root for it, not against it.

The question is whether that still happens. To find out, I went to the source: Monterey Bay Aquarium’s Seafood Watch program, which rates seafood choices based on whether they have been responsibly fished or farmed. Seafood Watch lists tilapia from nine different sources. Four (from Peru, Canada, Ecuador and the United States) are rated “Best Choices,” another four (from China, Taiwan, Mexico and Indonesia) are “Good Alternatives,” and only one (from Colombia) is rated “Avoid.” I asked Ryan Bigelow, the Seafood Watch program’s engagement manager, to give me a rundown on the sustainability issues.

Read the full story at The Washington Post

Americans’ Seafood Consumption Below Recommendations

October 4th, 2016 — From fish tacos to smoked salmon pizza to shrimp sushi rolls, Americans are finding new ways to eat seafood. Seafood (fish and shellfish) is a nutrient-dense source of dietary protein, which is relatively low in calories and saturated fat, compared to some other protein sources, and rich in key nutrients, including vitamins A, B12, and D; iron; zinc; magnesium; phosphorous; and potassium. Seafood is the primary food source of the beneficial omega-3 fatty acids, EPA and DHA.

The 2015-20 Dietary Guidelines for Americans and supporting USDA MyPlate food group targets recommend that Americans eat a variety of protein foods, including at least two servings of seafood per week, as part of a healthy eating pattern low in added sugars, saturated fats, and sodium. For an average 2,000-calorie-per-day diet, that advice translates into at least 8 ounces of fish and shellfish per week, or about 20 percent of total consumption from the protein foods group (meat, poultry, seafood, eggs, legumes, nuts, seeds, and soy foods).

ERS food availability data suggest that Americans are eating less than this recommended amount of seafood. After growing from 12 pounds in 1970 to a peak of 16.5 pounds in 2006, average per capita supplies of seafood available for Americans to eat were 2 pounds less in 2014 at 14.5 pounds. Loss-adjusted availability (a proxy for consumption) was 2.7 ounces per week, or about one-third of recommendations.

ERS annually calculates the available supply of a commodity as the sum of production, imports, and beginning inventories minus exports; farm, industrial, and other nonfood uses; and ending inventories. Per capita estimates are determined by dividing the total annual supply of the commodity by the U.S. population for that year. ERS calculates a second set of data—loss-adjusted food availability—by adjusting for food spoilage, plate waste, and other losses at the retail and consumer levels, to more closely approximate actual intake.

Survey data show that while more than half of Americans meet or exceed Dietary Guidelines targets for the total protein foods group, most people need to make changes in their choice of foods within the group to reap the health benefits of seafood and stay within limits for total calories and saturated fat. Compared to the recommended 20 percent, seafood accounted for 5 percent of total consumption from the protein foods group in 2014, which was dominated by meat and poultry.

Consumers also chose a relatively limited variety of seafood products. Five foods—shrimp, salmon, canned tuna, tilapia, and Alaska pollock—made up nearly three-quarters of total seafood consumption in 2014. Low-cost imports of farm-raised shrimp, salmon, and tilapia and the use of wild-caught Alaska pollock in fast-food fish sandwiches, frozen fish sticks, and imitation crab meat have largely driven the popularity of these four seafood species.

Consumption of seafood may be limited by a number of factors, including a lack of awareness about the health benefits of seafood; unfamiliarity with preparation methods; higher retail prices, on average, compared with meat and poultry; and concerns about food safety and mislabeling of imported seafood products.

Read the full story at the USDA

Catfish resolution makes splash in Congress

June 16, 2016 — Domestic catfish farmers are trying to stop the House from taking up a resolution that a trade group representing them says would make imported seafood unsafe.

The resolution, which passed the Senate last month, would shift responsibility for inspections back to the Food and Drug Administration (FDA).

A provision in the last two Farm Bills, in 2008 and 2014, turned over the inspections of imported catfish from the FDA to the U.S. Department of Agriculture (USDA), the department that was already responsible for inspecting domestic catfish farms. The USDA inspection program got underway in March, and U.S. catfish producers want it to stay in place.

“The House of Representatives has an important responsibility to continue the USDA inspection program of domestic catfish and imported catfish-like products,” said Chad Causey, spokesman for the Catfish Farmers of America, which represents U.S. catfish producers. “These inspections will keep American families safe from harmful toxins readily found in imported products that went previously undetected by the Food and Drug Administration.”

The group points to experts who have said that the FDA-led program was ineffective, only able to inspect roughly 2 percent of all foreign seafood imports, due to staffing problems and other issues.

Read the full story at The Hill

HHS and USDA Release New Dietary Guidelines

WASHINGTON — Jan. 7, 2016 – The following was released by the USDA:

Secretary of Health and Human Services Sylvia M. Burwell and Secretary of Agriculture Tom Vilsack today released updated nutritional guidelines that encourage Americans to adopt a series of science-based recommendations to improve how they eat to reduce obesity and prevent chronic diseases like Type 2 diabetes, hypertension, and heart disease. The 2015-2020 Dietary Guidelines for Americans is the nation’s trusted resource for evidence-based nutrition recommendations and serves to provide the general public, as well as policy makers and health professionals with the information they need to help the public make informed choices about their diets at home, school, work and in their communities.

“Protecting the health of the American public includes empowering them with the tools they need to make healthy choices in their daily lives,” said Secretary Burwell. “By focusing on small shifts in what we eat and drink, eating healthy becomes more manageable. The Dietary Guidelines provide science-based recommendations on food and nutrition so people can make decisions that may help keep their weight under control, and prevent chronic conditions, like Type 2 diabetes, hypertension, and heart disease.”

The newly released 8th edition of the Dietary Guidelines reflects advancements in scientific understanding about healthy eating choices and health outcomes over a lifetime. This edition recognizes the importance of focusing not on individual nutrients or foods in isolation, but on the variety of what people eat and drink—healthy eating patterns as a whole—to bring about lasting improvements in individual and population health.

“The Dietary Guidelines for Americans is one of many important tools that help to support a healthier next generation of Americans,” said Secretary Vilsack. “The latest edition of the Dietary Guidelines provides individuals with the flexibility to make healthy food choices that are right for them and their families and take advantage of the diversity of products available, thanks to America’s farmers and ranchers.”

The specific recommendations fit into five overarching guidelines in the new edition:

Follow a healthy eating pattern across the lifespan. Eating patterns are the combination of foods and drinks that a person eats over time.
Focus on variety, nutrient-dense foods, and amount
Limit calories from added sugars and saturated fats, and reduce sodium intake
Shift to healthier food and beverage choices
Support healthy eating patterns for all

Healthy eating patterns include a variety of nutritious foods like vegetables, fruits, grains, low-fat and fat-free dairy, lean meats and other protein foods and oils, while limiting saturated fats, trans fats, added sugars and sodium. A healthy eating pattern is adaptable to a person’s taste preferences, traditions, culture and budget.

Importantly, the guidelines suggest Americans should consume:

A variety of vegetables, including dark green, red and orange, legumes (beans and peas), starchy and other vegetables
Fruits, especially whole fruits
Grains, at least half of which are whole grains
Fat-free or low-fat dairy, including milk, yogurt, cheese, and/or fortified soy beverages
A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes (beans and peas), soy products, and nuts and seeds
Oils, including those from plants: canola, corn, olive, peanut, safflower, soybean, and sunflower. Oils also are naturally present in nuts, seeds, seafood, olives, and avocados.

Further, Americans should be encouraged to consume:

Less than 10 percent of calories per day from added sugars. ChooseMyPlate.gov provides more information about added sugars, which are sugars and syrups that are added to foods or beverages when they are processed or prepared. This does not include naturally occurring sugars such as those consumed as part of milk and fruits.
Less than 10 percent of calories per day from saturated fats. The Nutrition Facts label can be used to check for saturated fats. Foods that are high in saturated fat include butter, whole milk, meats that are not labeled as lean, and tropical oils such as coconut and palm oil.
Less than 2,300 milligrams (mg) per day of sodium for people over the age of 14 years and less for those younger. The Nutrition Facts label is a helpful tool to check for sodium, especially in processed foods like pizza, pasta dishes, sauces, and soups.
Based on a review of current scientific evidence on nutrition, the 2015 edition includes updated guidance on topics such as added sugars, sodium, and cholesterol and new information on caffeine. For example, the 2015-2020 Dietary Guidelines is the first edition to recommend a quantitative limit to consume less than 10 percent of calories from added sugars. This edition also reaffirms guidance about the core building blocks of a healthy lifestyle that have remained consistent over the past several editions, and suggests there is still work to be done to encourage more Americans to follow the recommendations outlined in the Dietary Guidelines.

The 2015-2020 Dietary Guidelines was informed by the recommendations of the 2015 Dietary Guidelines Advisory Committee, which was composed of prestigious researchers in the fields of nutrition, health, and medicine, and by consideration of public and federal agency comments.

Since 1980, HHS and USDA have shared a responsibility to the American public to ensure that advancements in scientific understanding about the role of nutrition in health are incorporated into the Dietary Guidelines, which is updated every five years. USDA has also released updates for consumers on ChooseMyPlate.gov, and new resources will soon be available on Health.gov from HHS that will help health professionals support their clients and patients in making healthy choices.

The 2015-2020 Dietary Guidelines for Americans is available at dietaryguidelines.gov.

Read a PDF of the release

Aquaculture And Marine Ingredients Video Premieres At IFFO Annual Conference

October 7, 2015 — After decades of growth, the aquaculture industry continues to expand as a crucial segment of the global seafood market, and sustainably harvested fish meal and fish oil are fueling this growth. In a new video produced by Saving Seafood and released in partnership with IFFO, the trade association representing the marine ingredients industry, and Omega Protein, aquaculture industry leaders and experts discuss the future of fish meal, fish oil and farmed seafood. The video, which premiered on 28th September at IFFO’s Annual Conference in Berlin, is also being made available to the public.

View the video, “A Closer Look at Aquaculture and Marine Ingredients,” here

“People talk about fish meal replacements; there really aren’t fish meal replacements, because no one ingredient is going to have everything that fish meal has,” said Dr. Rick Barrows, a Fish Nutritionist at the USDA’s Agricultural Research Service Fish Technology Center in Bozeman, Montana.

Fish meal and fish oil are irreplaceable because they are some of the best sources of the proteins and essential nutrients that are vital to healthy farmed fish. Some of these nutrients, especially omega-3 fatty acids, are an increasingly important part of human diets as well, having been linked to improved heart health and better brain function.

“You and I, like fish, need 40 essential micronutrients,” says Dr. Michael Rubino, Director of the National Oceanic and Atmospheric Administration’s Fisheries Office of Aquaculture. “Forage fish, in the form of fish meal and fish oil happens to be the perfect combination of those micronutrients.”

Read the full story at IFFO