Concerns about antibiotic resistance and implications for human health are growing steadily around the world.
The inappropriate and overuse of antibiotics in food-producing animals has spurred the creation of antibiotic-resistant bacteria.
The overall goal of the STEC program is to reduce the occurrence and public health risks from seven serogroups of STEC regulated in beef.
Ensuring safe pork for consumers in the world’s largest market is one of China’s top priorities in the era of African swine fever.
Meat processors can easily incorporate HPP to produce a safe and shelf-stable product.
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.
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.
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.