Uninspected meat found - public health alert

Oct 28, 2024
By Farms.com

FSIS warns of Myanmar meat and poultry

The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) is urging consumers to avoid certain meat and poultry products imported illegally from Myanmar. These products lack proper inspection and may pose a health risk.

The recall involves various canned and packaged meat items, including beef curry, chicken biryani, duck blood, and fish. The full list includes -

180-g cans of "BEST BEEF CURRY"

425-g cans of "BEST Chicken Biryani"

360-g cans of "Hti Mi Gwik Dry MoHinGa Paste"

425-g cans of "BEST Myanmar Duck Blood"

400-g cans of "Eain Chak MoHinGa Paste"

160-g vacuum sealed packages of "Min Thar Gyi Dried Fish"

400-g cans of "Eain Chak Coconut Soup Paste"

These products lack a USDA inspection mark and establishment number, raising concerns about their safety and origin. They were distributed to retailers in Arizona, California, Iowa, Kansas, Maryland, Minnesota, Nebraska, Oklahoma, and Texas.

The FSIS is investigating how these products entered the country. Thankfully, no illnesses have been linked to these products yet. However, FSIS urges anyone who purchased them to throw them away or return them to the store.

Consumers with questions can contact the FSIS at 1-888-MPHotline (1-888-674-6854) or visit their website at https://foodcomplaint.fsis.usda.gov/eCCF/.

Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang

In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.