Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.
The inherent risk of recontamination by L. monocytogenes in meat processing environments has been well documented and must be addressed.
An update on the latest developments in meat science, compliance and food safety presented by expert panelists in a roundtable format.
Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods
Food safety policy of the European Commission is aimed at ensuring high levels of consumer interest and health protection.
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.
The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.
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.
A closer look at Tyson Foods’ Corporate Laboratory and Research Services Group and how they maximize the food safety of its products.
Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.