Posted by: Bruce Einhorn on June 6, 2008
With all that’s happened in China this year – the winter storms, the Tibet unrest, and the tragedy in Sichuan – the uproar about Chinese food safety seems far in the past. But the country’s rulers no doubt know that they have a long-term need to improve China’s quality problems. On that front, here’s a bit of good news from Zhongpin, a Nasdaq-listed Chinese processor of meat. According to Zhongpin, Beijing has just issued new regulations for the pork industry to improve the safety of the Chinese food supply. Starting in August, only processors that meet certain national standards will be allowed to slaughter pigs for human consumption. “In order to become certified, processors must meet national standards regarding abattoir facilities and equipment, water quality, environmental protection and inspection and quarantine,” says Zhongpin’s press release.
This is nice, although for reasons that are probably obvious China’s rules about pork processing are not going to affect my diet one way or the other. Still, I can’t help but wonder. Does this mean until now there were NO national standards for slaughterhouses? And if so, what about abattoirs for beef or processing plants for chicken?