Food Safety Magazine

Meat/Poultry

Shiga Toxin-Producing Escherichia coli (STEC): Microorganisms of Public Health Significance in Meat and Poultry
Shiga Toxin-Producing <i>Escherichia coli</i> (STEC): Microorganisms of Public Health Significance in Meat and Poultry

In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.

 

Principles of Environmental Pathogen Control
Principles of Environmental Pathogen Control

When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.

Reduction of Shiga Toxin-Producing Escherichia coli Attached to Stainless Steel
Reduction of Shiga Toxin-Producing Escherichia coli Attached to Stainless Steel

Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.

On-Farm Practices of Beef Producers and Processors: What Are the Gaps in Food Safety?
On-Farm Practices of Beef Producers and Processors: What Are the Gaps  in Food Safety?

Are foods produced close to home by small, independent producers really inherently more safe than—or at least as safe as—foods produced by large companies?

Effects of New Inspection Rules on Poultry and Other Meat
Effects of New Inspection Rules on Poultry and Other Meat

On October 20, the U.S. Department of Agriculture Food Safety and Inspection Service implemented its new Modernization of Poultry New Slaughter Inspection Regulation. What does this meat and poultry for meat processors?

 

By-Products in Animal Food: Not Getting a Free Pass
By-Products in Animal Food: Not Getting a Free Pass

Breweries and distilleries have long sold spent grains, a by-product of the brewing process, as an ingredient for animal feed. How will they fare under the Food Safety Modernization Act?

Public Health Risk of Antibiotic Use in Food Animals
Public Health Risk of  Antibiotic Use in Food Animals

Food animal agriculture is working to reduce its contribution to the antibiotic-resistance problem.

Cooking Burgers, Do Consumers Always Do the Best Job?
Cooking Burgers, Do Consumers Always Do the Best Job?

We are challenged to find strategies to improve consumer handling, and the meat industry can’t rely on the consumer to always effectively provide the final safety check.
 

Lessons from Canada’s Largest-ever Meat Recall
Lessons from Canada’s Largest-ever Meat Recall


Summary: Canada’s historic meat recall provides lessons on the importance of a food safety culture for all those along the food supply chain.

When STEC Are Your Target, Where Do You Aim?
When STEC Are Your Target, Where Do You Aim?

Various segments of the beef processing industry now test for the Top Six EHEC using test kits or services from a number of companies or commercial laboratories.

USDA Proposal to Availability of Labels for Meat and Poultry Products

This article focuses on a proposal by the U.S. Department of Agriculture (USDA) to generically approved” labels for meat and poultry products that would more closely align USDA oversight of the labeling of meat and poultry products with its current goals, priorities and resources. Read more for what this may mean for meat producers.

Best Food Quality and Safety Practices for Poultry
Best Food Quality and Safety Practices for Poultry

Managing risk is part of managing both food safety and quality in the production of poultry.

Land O’Frost: Breaking Ground in Sanitary Facility Design
Land O’Frost: Breaking Ground in Sanitary Facility Design

Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.

Meeting the Challenge of E. coli O157:H7 Control Head On
Meeting the Challenge of <i>E. coli</i> O157:H7 Control Head On

Testing raw beef products for E. coli is only one piece of a larger puzzle to make sure contaminated meat doesn’t make it into grocery stores or homes.

Bullish on Progress: A Meat Industry Roundtable
Bullish on Progress: A Meat Industry Roundtable

An update on the latest developments in meat science, compliance and food safety presented by expert panelists in a roundtable format.

Seek & Destroy: Identifying and Controlling Listeria monocytogenes Growth Niches
Seek & Destroy: Identifying and Controlling Listeria monocytogenes Growth Niches

This article is focused on a method that Land O'Frost has been using to manage processing plant environments to eliminate the root cause of product contamination by Listeria monocytogenes.

Meat Microbiology Trends: The Future is Now
Meat Microbiology Trends: The Future is Now

An interview with Dr. William Brown, ABC Research Corp., looks at the latest innovations in food microbiology trends.

BSE and the Safety of Beef: A Perspective
BSE and the Safety of Beef: A Perspective

The second article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.

Potential Use of Edible Nanoscale Coatings for Meat
Potential Use of Edible Nanoscale Coatings for Meat

Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.

Cutting Out the Fat
Cutting Out the Fat

A review of the state of lean finely textured beef.

 

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