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.
The control of L. monocytogenes in RTE meat products…relies on the use of intensive environmental sanitation programs.
N60-Trim sampling is recognized as the gold standard sampling procedure for beef trimmings destined for raw ground use across the beef industry.
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.
Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.
A closer look at Tyson Foods’ Corporate Laboratory and Research Services Group and how they maximize the food safety of its products.
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.