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New Food Safety Regs in China

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?

Reader Comments


June 11, 2008 2:30 AM

For once I agree with Bruce, Chinese government like in the past, will be able to handle this issue. Fortunately, China didn't take the same stance as another nation that force Chinese immediate neighbors to buy its mad cow infected beef that caused Chinese neighbor's government in deep crisis and chaos today.


June 11, 2008 5:20 AM

I think China should draw the lesson from U.S.,even if these is national standars for slaughterhouses,but how to execute it well,how to avoid those terrible things happened in U.S.,do not make it become empty promise as it is in U.S.,so consider it seriously before making good standards.

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