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.
A review of the state of lean finely textured beef.
Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.
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.
Introduction of bovine spongiform encephalitis risk for the food industry.
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?
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.