Meat/Poultry
- 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.
- Assuring the Safety of Imported Meat and Poultry
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A significant aspect of imported meat and poultry products that many people may not realize is that individual establishments cannot make application to the FSIS to export products to the U.S.
- How Wendy's Prevents Foreign Material in Its Meat Supply: A Proactive Approach
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Wendy’s first line of defense is their quality systems in place at each processing plant and a trained workforce and a system that alerts them to possible presence of foreign materials.
- 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.
- 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.
- Animal Welfare and Food Safety
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When we debate how animals should be treated, we are also debating the safety of our food.
- 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.
- “Tradition, Quality and European Taste” Campaign on European Meat Safety
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Food safety policy of the European Commission is aimed at ensuring high levels of consumer interest and health protection.
- Can Food Safety Issues Ever Result in Consensus?
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Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.
- 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.
- How to Appeal FSIS Noncompliance Records
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A stepwise approach for appealing FSIS noncompliance judgments is provided.
- Poultry Safety in an Ever-Changing World
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Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.
- Innovative Tool Helps Meat Processor Safely Reduce Sanitizer Use by 35%
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Reducing chemical use during sanitation shifts can save money for a processor money over time, increasing the bottom line.
- AMIF’s Food Safety Initiative: Progress and Possibilities
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Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.
- Cutting Out the Fat
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A review of the state of lean finely textured beef.
- Potential Use of Edible Nanoscale Coatings for Meat
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Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.
- Development of a Rapid Method for Enumerating Specific Types of Bacteria
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An enormous amount of research has been conducted with regard to detecting pathogenic bacteria; however, in many cases, pathogenic bacterial counts may be more appropriate.
- BSE in the USA: How Mad Can We Get?
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Introduction of bovine spongiform encephalitis risk for the food industry.
- Atmospheric Plasma Technology in the Meat Industry
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Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.
- Modern Meat Safety: A Technological Toolbox
-
What has the industry been doing over the past 30 years to make meat safer?
- More Results:
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- Salmonella Serotyping in Poultry: Ready or Not, Here It Comes
-
New regulations and HACCP programs require innovative approaches to identify Salmonella contamination.
- Assuring the Safety of Imported Meat and Poultry
-
A significant aspect of imported meat and poultry products that many people may not realize is that individual establishments cannot make application to the FSIS to export products to the U.S.
- How Wendy's Prevents Foreign Material in Its Meat Supply: A Proactive Approach
-
Wendy’s first line of defense is their quality systems in place at each processing plant and a trained workforce and a system that alerts them to possible presence of foreign materials.
- 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.
- 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.
- Animal Welfare and Food Safety
-
When we debate how animals should be treated, we are also debating the safety of our food.
- 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.
- “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.
- Can Food Safety Issues Ever Result in Consensus?
-
Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.
- 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.
- How to Appeal FSIS Noncompliance Records
-
A stepwise approach for appealing FSIS noncompliance judgments is provided.
- Poultry Safety in an Ever-Changing World
-
Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.
- Innovative Tool Helps Meat Processor Safely Reduce Sanitizer Use by 35%
-
Reducing chemical use during sanitation shifts can save money for a processor money over time, increasing the bottom line.
- AMIF’s Food Safety Initiative: Progress and Possibilities
-
Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.
- Cutting Out the Fat
-
A review of the state of lean finely textured beef.
- 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.
- Development of a Rapid Method for Enumerating Specific Types of Bacteria
-
An enormous amount of research has been conducted with regard to detecting pathogenic bacteria; however, in many cases, pathogenic bacterial counts may be more appropriate.
- BSE in the USA: How Mad Can We Get?
-
Introduction of bovine spongiform encephalitis risk for the food industry.
- Atmospheric Plasma Technology in the Meat Industry
-
Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.
- Modern Meat Safety: A Technological Toolbox
-
What has the industry been doing over the past 30 years to make meat safer?
- More Results: