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.
With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.
The International Agency for Research on Cancer has declared red and processed meats to be probable human carcinogens.
Nelson A. Cox, Ph.D., a microbiologist with the U.S. Department of Agriculture—Agricultural Research Service talks about the state of research into Campylobacter.
Swift & Co., one of the nation’s largest pork processors, places great emphasis on its responsibility to provide safe and wholesome products to its customers.
Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods
This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.
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.
Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.
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 development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.
The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.
Fiorucci Foods reveals their approach to food traceability, which has enhanced their overall levels of food safety and quality.
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.
This article identifies many common game meat species and discusses some of the food safety and regulatory issues associated with game meats.
Raw meat and poultry products sold direct-to-consumer may carry higher concentrations of harmful bacteria compared with those produced commercially.