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.
Product contamination is the result of the pathogen being moved from its protective harborage site to the product or product contact surface.
Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.
The environmental sampling program is critical to preventing and controlling Listeria in ready-to-eat meat and poultry environments.
The inherent risk of recontamination by L. monocytogenes in meat processing environments has been well documented and must be addressed.
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 first article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.
Doug Willrett of Rhodia Food discusses the growing trend toward developing antimicrobial ingredients for the food industry.
New regulations and HACCP programs require innovative approaches to identify Salmonella contamination.
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.
A closer look at Tyson Foods’ Corporate Laboratory and Research Services Group and how they maximize the food safety of its products.
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 nitrite’s human health benefits are uncovered, it’s critical to remember why nitrite is added to cured meats in the first place: food safety.
An interview with J. Stan Bailey, Ph.D. on where the food industry is with regard to control of microbiological contamination of poultry.
When we debate how animals should be treated, we are also debating the safety of our food.
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.