Meat/Poultry
- When STEC Are Your Target, Where Do You Aim?
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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.
- The Journey to a State of Control
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Product contamination is the result of the pathogen being moved from its protective harborage site to the product or product contact surface.
- Countering the Myths Surrounding the Meat Industry
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There is work to do to help the public understand livestock production and the practices associated with it.
- Meeting the Challenge of E. coli O157:H7 Control Head On
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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.
- Managing the Microbiological Safety and Stability of Ready-to-eat Meat
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Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.
- Enhancing the Safety of Dairy and Other Animal Based Foods
-
This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.
- Game Meat: A Complex Food Safety and Animal Health Issue
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This article identifies many common game meat species and discusses some of the food safety and regulatory issues associated with game meats.
- Advances and Challenges in the Control of Salmonella in Poultry
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An interview with J. Stan Bailey, Ph.D. on where the food industry is with regard to control of microbiological contamination of poultry.
- Wendy’s International: The Beef is in the Audit
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Enhanced audit data management has also improved the Wendy’s auditing team’s ability to pull more usable information out of audits.
- Salmonella Serotyping in Poultry: Ready or Not, Here It Comes
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New regulations and HACCP programs require innovative approaches to identify Salmonella contamination.
- All-Natural Activin Eliminates Salmonella and E. coli
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New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.
- Bacteriocin-Producing Starter Cultures for Salami
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In the manufacturing of meat products, starter cultures are still used for technological reasons but are also are protective by inhibiting spoilage and pathogenic bacteria.
- Well-done or Over-done? Questioning Popular Notions About Meat and Cancer
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As nitrite’s human health benefits are uncovered, it’s critical to remember why nitrite is added to cured meats in the first place: food safety.
- N60—What It Is and What It Is Not
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N60-Trim sampling is recognized as the gold standard sampling procedure for beef trimmings destined for raw ground use across the beef industry.
- Animal Welfare and Food Safety
-
When we debate how animals should be treated, we are also debating the safety of our food.
- 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.
- Storage Considerations for Opened Packages of Ready-to-eat Meats
-
The inherent risk of recontamination by L. monocytogenes in meat processing environments has been well documented and must be addressed.
- 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.
- “Tradition, Quality and European Taste” Campaign on European Meat Safety
-
Food safety policy of the European Commission is aimed at ensuring high levels of consumer interest and health protection.
- Latest Trends in Meat Safety: How Will We Validate Meat Plant HACCP Systems?
-
Transparency among regulatory bodies, scientists and industry will continue to be of paramount importance as food safety controls and HACCP systems evolve for meat safety.
- More Results:
-
- 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.
- The Journey to a State of Control
-
Product contamination is the result of the pathogen being moved from its protective harborage site to the product or product contact surface.
- Countering the Myths Surrounding the Meat Industry
-
There is work to do to help the public understand livestock production and the practices associated with it.
- Meeting the Challenge of E. coli 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.
- Managing the Microbiological Safety and Stability of Ready-to-eat Meat
-
Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.
- Enhancing the Safety of Dairy and Other Animal Based Foods
-
This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.
- Game Meat: A Complex Food Safety and Animal Health Issue
-
This article identifies many common game meat species and discusses some of the food safety and regulatory issues associated with game meats.
- Advances and Challenges in the Control of Salmonella in Poultry
-
An interview with J. Stan Bailey, Ph.D. on where the food industry is with regard to control of microbiological contamination of poultry.
- Wendy’s International: The Beef is in the Audit
-
Enhanced audit data management has also improved the Wendy’s auditing team’s ability to pull more usable information out of audits.
- Salmonella Serotyping in Poultry: Ready or Not, Here It Comes
-
New regulations and HACCP programs require innovative approaches to identify Salmonella contamination.
- All-Natural Activin Eliminates Salmonella and E. coli
-
New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.
- Bacteriocin-Producing Starter Cultures for Salami
-
In the manufacturing of meat products, starter cultures are still used for technological reasons but are also are protective by inhibiting spoilage and pathogenic bacteria.
- Well-done or Over-done? Questioning Popular Notions About Meat and Cancer
-
As nitrite’s human health benefits are uncovered, it’s critical to remember why nitrite is added to cured meats in the first place: food safety.
- N60—What It Is and What It Is Not
-
N60-Trim sampling is recognized as the gold standard sampling procedure for beef trimmings destined for raw ground use across the beef industry.
- Animal Welfare and Food Safety
-
When we debate how animals should be treated, we are also debating the safety of our food.
- 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.
- Storage Considerations for Opened Packages of Ready-to-eat Meats
-
The inherent risk of recontamination by L. monocytogenes in meat processing environments has been well documented and must be addressed.
- 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.
- “Tradition, Quality and European Taste” Campaign on European Meat Safety
-
Food safety policy of the European Commission is aimed at ensuring high levels of consumer interest and health protection.
- Latest Trends in Meat Safety: How Will We Validate Meat Plant HACCP Systems?
-
Transparency among regulatory bodies, scientists and industry will continue to be of paramount importance as food safety controls and HACCP systems evolve for meat safety.
- More Results: