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 study evaluated and compared the level of conformity with food safety requirements in cattle and pig slaughterhouses, for which large-scale and beef facilities scored better, on average.
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 European Food Safety Authority (EFSA) published a study that measured the prevalence of Salmonella in swine carcasses and evaluated the factors that influence Salmonella levels.
The Joint Food and Agriculture Organization of the United Nations and World Health Organization Expert Meeting on Microbiological Risk Assessment (JERMA) recently published a summary of control methods for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy.
The American Association of Meat Processors (AAMP) recently announced an upcoming video series to help meat processors adjust to proposed revisions to the U.S. Department of Agriculture’s Food Safety and Inspection Service’s Appendices A and B.
Kansas State University and Cargill have joined forces to identify an effective pre-harvest, pre-grind sampling strategy for predicting Salmonella contamination in turkey flocks that are raised for ground meat.
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