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Meat and Poultry Employee Hygiene Practices Include Wearing Gloves
Food Safety

Employee hygiene is the key to meat and poultry safety

High on hygiene: Employee buy-in on hygienic measures is critical for minimizing the spread of pathogens in meat and poultry plants.
Rich Mitchell
Richard Mitchell
Workers hold the key to meat and poultry safety. The inability of plant employees to follow such hygienic practices as proper hand washing and wearing sanitized personal protective equipment can lead to contamination, the spread of foodborne illness, reduction in product shelf life and product recalls.
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beef washing birko

How to use less water for beef processing without compromising food safety

While keeping busy is a good thing, high levels of production require additional use of resources including antimicrobials, water and overall energy.
Bob Ogren
Bob Ogren
Beef processing requires more water per pound than any other type of protein and, the biggest users of water are the carcass washing cabinets used as interventions, which can go through 300 gallons or more per minute.
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Micreos PhageGuard

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.
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).
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