The meat and poultry industries are an interesting mix of conservative practices and innovation. A handful of large players control the bulk of production; yet, numerous small players find their niches. Beef is king. Poultry might be queen, but pork seafood are serious sectors in their own right. The rise of plant-based substitutes and lab-cultured substitutes adds excitement and turmoil. Given this complexity, it is impossible to examine all aspects of new developments in the wider meat and poultry sectors. This article examines five specific topics and their implications to protein food:
Periodically, the beef industry is used as an example to the produce industry of how to handle the presence of pathogens. It appears that this comparison is again being promoted. Although it is tempting to accept the acclaim, this comparison may not be ultimately beneficial if it is used to justify testing as the solution to the challenges in produce.