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    3327. US poultry industry reluctantly rejects irradiation proposal

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Format:
    Journal article
    Publication Date:
    1990-05-10
    Published:
    USA
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 95 Document Number: C07311
    Journal Title:
    Nutrition Week
    Journal Title Details:
    20 (19) : 1-2
    Notes:
    Evans, cited reference, Some poultry processors have decided not to use food irradiation despite FDA's approval. Reasons for their decision, which include consumer acceptance and safety, are given.

    3329. USDA's PR strategy

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Format:
    Journal article
    Publication Date:
    1996
    Published:
    International: Center for Media and Democracy, Madison, Wisconsin
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 146 Document Number: C23344
    Journal Title:
    PR Watch
    Journal Title Details:
    3(1)
    Notes:
    Extracts from a government public relations strategy document for handling the Mad Cow Disease problem in the United States. The document was obtained through a Freedom of Information Act investigation. Subtitle: USDA's Animal and Plant Health Inspection Service (APHIS) 1991bovine spongiform encephalopathy public relations.

    3333. Use of "pigment fixatives" creates potential problems for fresh meat marketers

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Format:
    Journal article
    Publication Date:
    2006-05-16
    Published:
    USA: Food Marketing Institute and A.C. Nielsen
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 149 Document Number: C24018
    Journal Title:
    Facts, Figures and the Future
    Journal Title Details:
    : 3-4
    Notes:
    Examines controversy over the use of carbon monoxide as a "pigment fixative" for meat - to keep "the product's pink and rosy color in an effort to make it look fresh even as it approaches, or even passes, its expiration date."