A review of the state of lean finely textured beef.
Introduction of bovine spongiform encephalitis risk for the food industry.
An enormous amount of research has been conducted with regard to detecting pathogenic bacteria; however, in many cases, pathogenic bacterial counts may be more appropriate.
Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.
What has the industry been doing over the past 30 years to make meat safer?
Campylobacter are the most common bacteria associated with food poisoning and contamination in Europe, the U.S. and in the developing world.
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.
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.