Food Safety Magazine

Meat/Poultry

AMIF’s Food Safety Initiative: Progress and Possibilities
AMIF’s Food Safety Initiative: Progress and Possibilities

Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.

Raw Poultry: How Safe Is Safe Enough?
Raw Poultry: How Safe Is Safe Enough?

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.

Mitigation of Listeria monocytogenes in Ready-to-Eat Meats Using Lactic Acid Bacteria
Mitigation of <i>Listeria monocytogenes</i> in  Ready-to-Eat Meats Using Lactic Acid Bacteria

The control of L. monocytogenes in RTE meat products…relies on the use of intensive environmental sanitation programs.

N60—What It Is and What It Is Not
N60—What It Is and What It Is Not

N60-Trim sampling is recognized as the gold standard sampling procedure for beef trimmings destined for raw ground use across the beef industry.

Latest Trends in Meat Safety: How Will We Validate Meat Plant HACCP Systems?
Latest Trends in Meat Safety:  How Will We Validate Meat Plant HACCP Systems?

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.

The Journey to a State of Control
The Journey to a State of Control

Product contamination is the result of the pathogen being moved from its protective harborage site to the product or product contact surface.

Managing the Microbiological Safety and Stability of Ready-to-eat Meat
Managing the Microbiological Safety and Stability of Ready-to-eat Meat

Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.

Listeria monocytogenes: Controlling the Hazard in RTE Meat and Poultry Processing Environments
<i>Listeria monocytogenes:</i> Controlling the Hazard in RTE Meat and Poultry Processing Environments

The environmental sampling program is critical to preventing and controlling Listeria in ready-to-eat meat and poultry environments.

Storage Considerations for Opened Packages of Ready-to-eat Meats
Storage Considerations for Opened Packages of Ready-to-eat Meats

The inherent risk of recontamination by L. monocytogenes in meat processing environments has been well documented and must be addressed.

Control of Salmonella, Campylobacter and Other Bacteria in Raw Poultry
Control of <i>Salmonella, Campylobacter</i> and Other Bacteria in Raw Poultry

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.
 

BSE in the USA Redux: How Mad Are We Getting?
BSE in the USA Redux: How Mad Are We Getting?

The first article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.

All-Natural Activin Eliminates Salmonella and E. coli
All-Natural Activin Eliminates Salmonella and <i>E. coli</i>

New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.

Case Studies in Food Protection: Rhodia Foods
Case Studies in Food Protection: Rhodia Foods

Doug Willrett of Rhodia Food discusses the growing trend toward developing antimicrobial ingredients for the food industry.

Salmonella Serotyping in Poultry: Ready or Not, Here It Comes
<i>Salmonella</i> Serotyping in Poultry: Ready or Not,  Here It Comes

New regulations and HACCP programs require innovative approaches to identify Salmonella contamination.

Assuring the Safety of Imported Meat and Poultry
Assuring the Safety of Imported Meat and Poultry

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.

State of an Industry: Salmonella and Bovine Lymph Nodes
State of an Industry: <i>Salmonella</i> and Bovine Lymph Nodes

Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.

Tyson Foods: Getting Bigger, Serving Better
Tyson Foods: Getting Bigger, Serving Better

A closer look at Tyson Foods’ Corporate Laboratory and Research Services Group and how they maximize the food safety of its products.

In Whom Should We Trust? Case in Point: Red and Processed Meats
In Whom Should We Trust? Case in Point: Red and Processed Meats

The International Agency for Research on Cancer has declared red and processed meats to be probable human carcinogens.

 

Campylobacter: Research Advances in Sourcing the Problem
<i>Campylobacter:</i> Research Advances in Sourcing the Problem

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.

Two-Party System Assures Premier Pork
Two-Party System Assures Premier Pork

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.

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