1. Dynamics of Meat & Poultry Harvest in Nevada
David S Thain DVM

2. The Jungle by Upton Sinclair 1905
“the inferno of exploitation of the worker”
Public responded to concerns of public health
"not because the public cared anything about the workers, but simply because the public did not want to eat tubercular beef". Upton Sinclair

3. Public Outcry
The Pure Food and Drug Act and the Federal Meat Inspection Act (FMIA) became law on the same day in 1906.
The Pure Food and Drug Act prevented the manufacture, sale, or transportation of adulterated or misbranded foods, drugs, medicines, and liquors.
The FMIA prohibited the sale of adulterated or misbranded meat and meat products for food, and ensured that meat and meat products were slaughtered and processed under sanitary conditions.

4. Poultry Inspection
Health concerns posed by poultry were first addressed in 1926, when USDA began to offer a voluntary inspection and grading service to poultry processors through its Federal Poultry Inspection Service.
Following World War II, there was explosive growth in consumer demand for dressed, ready-to-cook, and processed poultry products. In 1957, Congress passed the Poultry Products Inspection Act, which ensured, just like the FMIA did for meat products, that poultry products shipped in interstate commerce are continuously inspected: prior to slaughter, after slaughter, before processing and, if the poultry was imported, at the point of entry into the United States. The law also required that plant facilities be sanitary and that product labels be accurate and truthful.

5. Drug Residues
In 1958, in response to the public's concern about invisible hazards from chemicals added directly or indirectly to foods, the Federal Food, Drug and Cosmetic Act of 1938 was amended with the Food Additive Amendment to ensure the safety of ingredients used in processed foods, including animal drug residues in meat and poultry products.

6. Humane Slaughter
In 1958, after a three-year campaign by animal-advocacy groups, the Humane Methods of Slaughter Act (HMSA) was signed into law. It required that the government only purchase livestock that had been slaughtered humanely, but did not directly require it of industry.
In 1978, the HMSA of 1978 amended the FMIA by requiring that all meat inspected by FSIS for use as human food be produced from livestock slaughtered by humane methods.

7. Why Meat Inspection?
About 90 diseases and parasites of animals can be transmitted to humans by consumption of improperly cooked meat.
Bacteria: E coli, Salmonella, Listeria, Anthrax
Parasitic: Trichinella, Tapeworms, Echinococcus

8. Why Meat Inspection?
If meat is destined to be sold, the animal and meat must be harvested in a inspected facility.
If meat is sold wholesale the processing must be conducted in a inspected facility

9. Nevada State Meat Inspection
State program was discontinued in late 50s or early 60s
Allowed under Chapter 583 Meat, Fish, Produce, Poultry and Eggs
Regulated by the State Board of Health
INSPECTION OF MEAT AND POULTRY
NRS
The cost of inspection of an official establishment must be paid by the owner or operator of the establishment

10. Nevada USDA inspected plants
Current (no poultry)
Wolfpack Meats UNR Reno
Slaughter and processing
Two Fallon plants
Slaughter only
Future (no poultry)
Small plant Tahoe Reno Industrial Center
Large plant Wabuska area (unlikely)
Why doesn’t Nevada have more plants?

11. Plant Size
The USDA defines “Small Slaughter Establishments” as having between 10 and 499 employees
“Very Small Slaughter Establishments” have fewer than 10 employees, or less than $2.5 million in annual sales.

12. USDA FSIS Meat Inspection
Licensed by USDA-FSIS
Licensed by Div. of Health
USDA supplies inspectors during regular business hours free of charge
Every animal is inspected as well as equipment, facilities etc.

13. USDA Inspection
Detection and destruction of diseased or contaminated meat
Oversee humane slaughter
Assurance of clean and sanitary handling and preparation
Minimization of microbial contamination
Prevention of adulteration
Application of inspection stamps
Prevention of false labeling

14. Labeling Organic Natural Grass Fed USDA regulations for certification
3rd party
Self inspection
Natural
USDA guidelines only
Grass Fed

15. Organic vs Conventional
The “Public” believes that organic foods are safer and healthier than conventionally produced foods
The scientific evidence does not support that belief
However grass fed animals have higher omega-3 tissue levels
Yet the public is willing to pay a premium for organic & natural products 15

16. Mobile Slaughter
Need USDA or state inspection (USDA free within guidelines)
Carcasses are processed at licensed facility
Economic feasibility: "Regulatory and Financial Considerations for Red Meat Mobile Slaughter in Nevada" Cowee & Harris 2011

17. INSPECTION vs. GRADING Inspection refers to wholesomeness (Fit to Eat)
Also includes safety and accurate labeling
Important to consumer
Grading refers to quality or yield of meat
Important to processor and producer

18. Poultry Slaughter
Federal exemption for small operations from inspection by USDA or state inspectors
Nevada already has an exemption process through the NRS and NAC. (Nevada Revised Statute (the Law) and Nevada Administrative Code (the Regulations)) to allow for self-inspection
Allows for small producers to slaughter poultry for sale “Intrastate” (Nevada only)
NRS 583

19. Poultry continued
Must be licensed as a food establishment through the state and request exemption from the Div. of Health.
Contact for questions and applications
Joe Pollock, R.E.H.S.
Public Health Engineer, Program Manager
Environmental Health
(775)

20. Custom and Retail Exempt Meat Processing
Federal regulations and Nevada NRS 583
Custom exemption, for both animal slaughter and meat processing, exempts processors from the requirements of federal inspection because they are being paid for the service of converting a meat animal into a meat product
The resulting product must be marked "Not for Sale"
The operator must maintain accurate production and business records
The animal and/or product must be prepared or processed in a sanitary manner.

21. Where??? USDA Inspected Product Local Farmer’s Markets Butler Meats
Bently Agrowdynamics
Ranch One Beef, Trimmer Outpost, Genoa
Great Basin Community Food Co-op
Ask at local grocery stores

22. That’s all folks!!!
Questions or comments?

23. Contact information
David Thain, DVM
Thain Consulting 23