People have long assumed that poultry, with lower levels of saturated fatty acids compared with most red meats, would contribute less to cholesterol levels and other factors associated with cardiovascular disease.
The U.S. meat industry faces unprecedented threats as COVID-19 sweeps through labor forces nationwide. Production of beef, pork and poultry are simultaneously threatened by labor availability and processing capacity.
Meatpacking facilities have resumed operations this week following the President's Executive Order directing facilities to implement CDC and OSHA guidelines created for the meat sector response to COVID-19.
The USDA's Animal and Plant Health Inspection Service continues to recognize the unprecedented challenge that the COVID-19 pandemic poses to trade. Here's the latest interim guidance for U.S. CBP ag specialists.