While the local foods movement has generated excitement among consumers, buying locally processed meats is not necessarily a guarantee that they will be more food safe than large-scale, commercially processed meats. Very small shops may lack the financial resources and food safety training that large companies apply on a day-to-day basis.
Thanks to a grant from the USDA National Institute of Food and Agriculture, Auburn University researchers are addressing the gaps between knowledge and practice in the production and distribution of local and regional goods, with the goal of ensuring a more secure and safe food chain.