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.
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.
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.
Campylobacter has been found to be the most common bacteria causing human gastroenteritis in the world.
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.
Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods
This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.
As E. coli O157:H7 emerged as a significant foodborne illness-causing pathogen, efforts were made to measure the incidence of this microorganism in raw ground beef and trimmings.
Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.
When ready-to-eat meat products are processed in the same facility as raw meats, frequent, reliable Listeria testing is a vital part of a food safety program.
The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.
The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.
Fiorucci Foods reveals their approach to food traceability, which has enhanced their overall levels of food safety and quality.
The food industry as a whole has invested hundreds of millions of dollars in food safety interventions that have directly resulted in lowered levels of microbial contamination on meat.