By joining the Alliance to Stop Foodborne Illness, the Meat Institute will promote food safety best practices and engage in other efforts to prevent foodborne illness on behalf of meat and poultry companies.
A “Frozenomics” survey conducted by SmartSense shows that consumers are increasingly relying on frozen food purchases to stretch their grocery budgets, despite having mistrust in frozen food safety.
The Congressional Food Safety Caucus, headed by U.S. Representative Rosa DeLauro, has requested that Boar’s Head representatives appear before the caucus to justify the reopening of its Jarratt, Virginia plant, where the meats behind a deadly 2024 Listeria outbreak were produced.
Orange B is only approved as a food colorant in hot dog and sausage casings. FDA has proposed to revoke its authorization as its use has largely been abandoned by industry.
A recently completed study funded by the Center for Produce Safety (CPS) has provided new insights into Listeria monocytogenes growth, survival, and inactivation on pears during packing and in storage, and characterized microbial communities of yeasts, molds, and lactic acid bacteria.
GEA InsightPartner EvoHDry is a digital condition monitoring tool developed to support operational reliability in facilities producing items like infant formula, cream, evaporated milk, condensed milk, and cheese.
In response to a petition submitted by the Meat Institute (formerly NAMI), USDA-FSIS has deleted an “unnecessary and confusing” reference to Moisture Protein Ratio from the “Jerky” entry in the FSIS Food Standards and Labeling Policy Book.
California Assembly Bill (AB) 1264 has passed the Senate, and now awaits final approval before being sent to the Governor. AB 1264 would define “ultra-processed foods” (UPFs), and would require “UPFs of concern” to be identified and phased out of schools.
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