Food Safety Magazine

Meat/Poultry

Land O’Frost: Breaking Ground in Sanitary Facility Design
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
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
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.

Assessing and Applying Thermal Characteristics of Ready-to-Eat Products during Heat Processing
Assessing and Applying Thermal Characteristics of Ready-to-Eat Products during Heat Processing

Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods

“Tradition, Quality and European Taste” Campaign on European Meat Safety
“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?
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.

Inhibiting Listeria Growth to Improve Food Safety
Inhibiting <i>Listeria</i> 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
Control of <i>Salmonella, Campylobacter</i> 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
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
<i>Salmonella:</i> 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
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
<i>E. coli</i> 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
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
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
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 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?
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
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.

Tyson Foods: Getting Bigger, Serving Better
Tyson Foods: Getting Bigger, Serving Better

A closer look at Tyson Foods’ Corporate Laboratory and Research Services Group and how they maximize the food safety of its products.

AMIF’s Food Safety Initiative: Progress and Possibilities
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.

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