There are two ways foreign material is introduced into food products: via raw materials and generated internally by the production process. They offer different challenges and require specific strategies to address them.
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.
Antimicrobials can be used during multiple steps of poultry processing to create a multi-hurdle approach to minimizing contamination.
Planning for major disruptions in plant processes is critical to minimize financial costs to the facility and to protect consumers.
This hardy pathogen demands extra vigilance, particularly from meat and ready-to-eat processors.
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.
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.
When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.
Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.
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?
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?
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?
Food animal agriculture is working to reduce its contribution to the antibiotic-resistance problem.
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.
Summary: Canada’s historic meat recall provides lessons on the importance of a food safety culture for all those along the food supply chain.
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.
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.
Managing risk is part of managing both food safety and quality in the production of poultry.
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.