Meat - Articles - Page 4 | Food Safety Magazine

Real-time data logging system helps iQ Foods maintain food safety

iQ Foods is an expert at monitoring food color, bone color and purge (water, lactic acid and meat pigments.)

April 10, 2019

To ensure premium quality and safety of the company’s inventory, iQ Foods leveraged CAS Dataloggers' data logger technology to automate the storage/temperature management process.

USDA and FDA announce formal agreement to regulate cell-cultured food products from cell lines of livestock and poultry

March 8, 2019

The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) and the U.S. Department of Health and Human Services’ (HHS) Food and Drug Administration (FDA) have announced a formal agreement to jointly oversee the production of human food products derived from the cells of livestock and poultry.

No matter how you slice it, meat is a great choice for HPP

Mark Fleck

February 8, 2019

Meat products have been one of the main drivers of high pressure processing (HPP) technology in the last few years, spurred on by the need for improved food safety and demand for fresh, clean, ready-to-eat (RTE) foods.

Stino Da Napoli recalls various meat products produced without benefit of inspection

January 24, 2019

Stino Da Napoli, a Rocky River, Ohio establishment, is recalling approximately 11,392 pounds of various meat products that were produced, packed and distributed without the benefit of federal inspection, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

How the government shutdown impacts food safety

How the government shutdown is impacting inspections and food safety

January 18, 2019

The federal government has been shut down since December 22. What does that mean for food safety?

FSIS highlights accomplishments in protecting public health

December 28, 2018

The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has announced key 2018 achievements in protecting public health by ensuring the safety of meat, poultry and processed egg products.

Study reveals PhageGuard Salmonella treatment more effective than chemicals

The findings are of particular interest to meat and poultry processors looking to minimize the use of chemicals in their production processes.

May 11, 2018

Micreos, The Netherlands, released the results of a newly published scientific study that found PhageGuard S, a new treatment for Salmonella reduction on food products, to be more effective than lactic acid (LA) and peracetic acid (PAA).

Study: Safer meat requires reducing risks where food animals are raised

A variety of pre-harvest interventions can significantly reduce the risk that bacteria harmful to humans will infect food animals.

July 24, 2017

Wider use of evidence-based food safety interventions on farms and feedlots would significantly reduce the risk of people getting sick from contaminated meat and poultry, according to a report released The Pew Charitable Trusts, Philadelphia.