The second article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
Campylobacter are the most common bacteria associated with food poisoning and contamination in Europe, the U.S. and in the developing world.
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.
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.
An interview with J. Stan Bailey, Ph.D. on where the food industry is with regard to control of microbiological contamination of poultry.
When we debate how animals should be treated, we are also debating the safety of our food.
A roundtable with Randall D. Huffman, Ph.D., Alice L. Johnson, DVM, William Brown, Ph.D., and Scott M. Russell, Ph.D.
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.
Food safety policy of the European Commission is aimed at ensuring high levels of consumer interest and health protection.
Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.
Enhanced audit data management has also improved the Wendy’s auditing team’s ability to pull more usable information out of audits.
The Certified Angus Beef brand was founded by Angus cattle rancher members of the American Angus Association.
A stepwise approach for appealing FSIS noncompliance judgments is provided.
Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.
Reducing chemical use during sanitation shifts can save money for a processor money over time, increasing the bottom line.
Meat and poultry companies used to be able to claim that their differences from other food sectors limited their ability to adopt technology or participate in industry standards.
There is work to do to help the public understand livestock production and the practices associated with it.
Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.
Today’s poultry is much more efficient in terms of genetics than anything previously seen, and a chicken of the future will be significantly different from today’s; it will absolutely need to be.
Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.