Meat/Poultry

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The launch of this meat research and discovery program will drive innovations beyond conventional meat processing and will streamline the tracking of foodborne pathogens throughout the meat production chain and evaluations of the efficacy of intervention measures.

U.S. Department of Agriculture (USDA) has announced a package of investments which targets urgent challenges facing agriculture today.

A broad range of poultry companies and consumer groups are asking the U.S. Department of Agriculture to modernize the safe regulation of poultry.

University of Georgia (UGA) scientists have figured out why Salmonella Enteritidis has been so widespread recently.

The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is seeking comment on an advance notice of proposed rulemaking regarding the labeling of meat and poultry products created using cultured cells from animals.

The North American Meat Institute has released new equipment design principles to help with equipment food safety hazards in the meat and poultry industry.

Consumers have fallen ill in France after eating dry-cured sausage from Spain, with the majority of them being children.

There may be more antimicrobial-resistant Salmonella in our food animals than scientists previously thought, according to a new University of Georgia report.

The U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS) has changed its guidelines on controlling Salmonella and Campylobacter in raw poultry.