Food Safety Magazine

Meat/Poultry

Antibiotic-Free Production and Broiler Chicken Meat Safety
Antibiotic-Free Production and Broiler Chicken Meat Safety

There is a significant amount of research regarding the potential impact of the use of antibiotics in animal feeds on the occurrence of antibiotic resistance.

Preventing Foreign Material in Red Meat: Measure Twice
Preventing Foreign Material in Red Meat: Measure Twice

Foreign material is introduced in two ways: via raw materials and internally by the production process. They offer different challenges and require specific strategies to address them.

Meat Safety: More Than Just E. coli
Meat Safety:  More Than Just <i>E. coli</i>

Food allergens are a major safety concern for a segment of the population, yet it is not always possible to completely avoid including any of the eight major food allergens in a product.

Antimicrobial Use in Poultry Processing
Antimicrobial Use in Poultry Processing

Antimicrobials can be used during multiple steps of poultry processing to create a multi-hurdle approach to minimizing contamination.

How to Deal with a Major System Disruption in a Meat Processing Facility
How to Deal with a Major System Disruption in a Meat Processing Facility

Planning for major disruptions in plant processes is critical to minimize financial costs to the facility and to protect consumers.

Listeriosis: A Grim Reality for the Food Industry
Listeriosis: A Grim Reality  for the Food Industry

This hardy pathogen demands extra vigilance, particularly from meat and ready-to-eat processors.

Antibiotic Use in Food Animals: A Growing Threat to Public Health
Antibiotic Use in Food Animals: A Growing Threat to Public Health

The use of antibiotics in both human healthcare and the production of livestock leads to the emergence of resistant pathogens, a growing and serious public health threat.

Shiga Toxin-Producing Escherichia coli (STEC): Microorganisms of Public Health Significance in Meat and Poultry
Shiga Toxin-Producing <i>Escherichia coli</i> (STEC): Microorganisms of Public Health Significance in Meat and Poultry

In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.

 

Principles of Environmental Pathogen Control
Principles of Environmental Pathogen Control

When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.

Reduction of Shiga Toxin-Producing Escherichia coli Attached to Stainless Steel
Reduction of Shiga Toxin-Producing Escherichia coli Attached to Stainless Steel

Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.

On-Farm Practices of Beef Producers and Processors: What Are the Gaps in Food Safety?
On-Farm Practices of Beef Producers and Processors: What Are the Gaps  in Food Safety?

Are foods produced close to home by small, independent producers really inherently more safe than—or at least as safe as—foods produced by large companies?

Effects of New Inspection Rules on Poultry and Other Meat
Effects of New Inspection Rules on Poultry and Other Meat

On October 20, the U.S. Department of Agriculture Food Safety and Inspection Service implemented its new Modernization of Poultry New Slaughter Inspection Regulation. What does this meat and poultry for meat processors?

 

By-Products in Animal Food: Not Getting a Free Pass
By-Products in Animal Food: Not Getting a Free Pass

Breweries and distilleries have long sold spent grains, a by-product of the brewing process, as an ingredient for animal feed. How will they fare under the Food Safety Modernization Act?

Public Health Risk of Antibiotic Use in Food Animals
Public Health Risk of  Antibiotic Use in Food Animals

Food animal agriculture is working to reduce its contribution to the antibiotic-resistance problem.

Cooking Burgers, Do Consumers Always Do the Best Job?
Cooking Burgers, Do Consumers Always Do the Best Job?

We are challenged to find strategies to improve consumer handling, and the meat industry can’t rely on the consumer to always effectively provide the final safety check.
 

Lessons from Canada’s Largest-ever Meat Recall
Lessons from Canada’s Largest-ever Meat Recall


Summary: Canada’s historic meat recall provides lessons on the importance of a food safety culture for all those along the food supply chain.

When STEC Are Your Target, Where Do You Aim?
When STEC Are Your Target, Where Do You Aim?

Various segments of the beef processing industry now test for the Top Six EHEC using test kits or services from a number of companies or commercial laboratories.

USDA Proposal to Availability of Labels for Meat and Poultry Products

This article focuses on a proposal by the U.S. Department of Agriculture (USDA) to generically approved” labels for meat and poultry products that would more closely align USDA oversight of the labeling of meat and poultry products with its current goals, priorities and resources. Read more for what this may mean for meat producers.

Best Food Quality and Safety Practices for Poultry
Best Food Quality and Safety Practices for Poultry

Managing risk is part of managing both food safety and quality in the production of poultry.

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.

 

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