Articles Tagged with ''poultry''

Olymel has announced the opening of its new central microbiology lab, which will allow the company to perform in-house pathogen detection and other tests for its pork and poultry products.

In response to a petition, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has decided not to revise the mandatory safe handling instruction (SHI) label for raw and partially cooked meat and poultry products.

A recent project report published by the UK Food Standards Agency reflects the potential of advanced technologies and data analytics—such as artificial intelligence (AI) and imaging methods—for improving meat inspection processes.

The U.S. Food Safety and Inspection Service (FSIS) has released a revised self-reporting tool (SRT) that determines the foreign equivalence eligibility of nations exporting meat, poultry, and egg products to the U.S.

The Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) have announced a call for experts on the control of Salmonella and Campylobacter in poultry meat to participate in the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) has released a new HACCP Model for certain meat and poultry products that receive a full lethality heat process step.

Regardless of whether or not cooks wash their poultry or not before cooking it, bacterial contamination is rampant in the kitchen, a recent study finds.

U.S. cases of highly pathogenic avian influenza have doubled in the last month.

The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) launched a new webpage with resources and information to combat Salmonella in poultry.

A university researcher has found a potential alternative method for Salmonella culturing that may reduce the isolation time required.