Food Safety Magazine

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.
 

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

With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.

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 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.

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.

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

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

Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.

Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.

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.

Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.

What has the industry been doing over the past 30 years to make meat safer?

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.

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.

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

Reducing chemical use during sanitation shifts can save money for a processor money over time, increasing the bottom line.

The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.