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.
Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.
Testing raw beef products for E. coli is only one piece of a larger puzzle to make sure contaminated meat doesn’t make it into grocery stores or homes.
An update on the latest developments in meat science, compliance and food safety presented by expert panelists in a roundtable format.
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.
An interview with Dr. William Brown, ABC Research Corp., looks at the latest innovations in food microbiology trends.
The second article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
Managing risk is part of managing both food safety and quality in the production of poultry.