Antimicrobial Use in Poultry Processing December 12, 2017 Antimicrobials can be used during multiple steps of poultry processing to create a multi-hurdle approach to minimizing contamination.Read More
How to Deal with a Major System Disruption in a Meat Processing Facility October 18, 2017 Planning for major disruptions in plant processes is critical to minimize financial costs to the facility and to protect consumers.Read More
Listeriosis: A Grim Reality for the Food Industry June 13, 2017 This hardy pathogen demands extra vigilance, particularly from meat and ready-to-eat processors.Read More
Prevalence of Campylobacter Contamination in Raw Chicken and Chicken Liver at Retail April 1, 2017 Campylobacter has been found to be the most common bacteria causing human gastroenteritis in the world.Read More
Antibiotic Use in Food Animals: A Growing Threat to Public Health December 14, 2016 The use of antibiotics in both human healthcare and the production of livestock leads to the emergence of resistant pathogens, a growing and serious public health threat.Read More
Mitigation of Listeria monocytogenes in Ready-to-Eat Meats Using Lactic Acid Bacteria December 1, 2016 The control of L. monocytogenes in RTE meat products…relies on the use of intensive environmental sanitation programs.Read More
Campylobacter jejuni: Understanding the New Food Superbug October 1, 2016 Campylobacter are the most common bacteria associated with food poisoning and contamination in Europe, the U.S. and in the developing world.Read More
In Whom Should We Trust? Case in Point: Red and Processed Meats August 1, 2016 The International Agency for Research on Cancer has declared red and processed meats to be probable human carcinogens. Read More
Contemplating Campylobacter Conundrums April 1, 2016 Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses. Read More
State of an Industry: Salmonella and Bovine Lymph Nodes December 1, 2015 Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.Read More