Meat/Poultry
- Inhibiting Listeria Growth to Improve Food Safety
-
The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.
- Control of Salmonella, Campylobacter and Other Bacteria in Raw Poultry
-
No matter which parameter is considered, studies clearly show that poultry plants across the U.S. are utilizing interventions that are effective for significantly reducing bacterial populations.
- 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.
- Salmonella: Changes and Challenges
-
With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.
- 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.
- E. coli O157:H7 Intervention for Use at Retail Level
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As E. coli O157:H7 emerged as a significant foodborne illness-causing pathogen, efforts were made to measure the incidence of this microorganism in raw ground beef and trimmings.
- 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.
- Meat Microbiology Trends: The Future is Now
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An interview with Dr. William Brown, ABC Research Corp., looks at the latest innovations in food microbiology trends.
- 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.
- Atmospheric Plasma Technology in the Meat Industry
-
Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.
- 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.
- Trends in Meat Safety: The Scientific Advantage
-
The food industry as a whole has invested hundreds of millions of dollars in food safety interventions that have directly resulted in lowered levels of microbial contamination on meat.
- 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.
- Modern Meat Safety: A Technological Toolbox
-
What has the industry been doing over the past 30 years to make meat safer?
- 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.
- Combination Meat Processing Plant Doesn’t Duck Listeria Testing
-
When ready-to-eat meat products are processed in the same facility as raw meats, frequent, reliable Listeria testing is a vital part of a food safety program.
- BSE in the USA: The Madness Continues
-
The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
- 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.
- Building a Solid Foundation in Meat Processing and Preparation
-
The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.
- Cutting Out the Fat
-
A review of the state of lean finely textured beef.
- More Results:
-
- Inhibiting Listeria Growth to Improve Food Safety
-
The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.
- Control of Salmonella, Campylobacter and Other Bacteria in Raw Poultry
-
No matter which parameter is considered, studies clearly show that poultry plants across the U.S. are utilizing interventions that are effective for significantly reducing bacterial populations.
- 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.
- Salmonella: Changes and Challenges
-
With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.
- 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.
- E. coli O157:H7 Intervention for Use at Retail Level
-
As E. coli O157:H7 emerged as a significant foodborne illness-causing pathogen, efforts were made to measure the incidence of this microorganism in raw ground beef and trimmings.
- 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.
- 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.
- 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.
- Atmospheric Plasma Technology in the Meat Industry
-
Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.
- 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.
- Trends in Meat Safety: The Scientific Advantage
-
The food industry as a whole has invested hundreds of millions of dollars in food safety interventions that have directly resulted in lowered levels of microbial contamination on meat.
- 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.
- Modern Meat Safety: A Technological Toolbox
-
What has the industry been doing over the past 30 years to make meat safer?
- 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.
- Combination Meat Processing Plant Doesn’t Duck Listeria Testing
-
When ready-to-eat meat products are processed in the same facility as raw meats, frequent, reliable Listeria testing is a vital part of a food safety program.
- BSE in the USA: The Madness Continues
-
The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
- 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.
- Building a Solid Foundation in Meat Processing and Preparation
-
The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.
- Cutting Out the Fat
-
A review of the state of lean finely textured beef.
- More Results:
