Meat/Poultry

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The overall goal of the STEC program is to reduce the occurrence and public health risks from seven serogroups of STEC regulated in beef.

Ensuring safe pork for consumers in the world’s largest market is one of China’s top priorities in the era of African swine fever.

Meat processors can easily incorporate HPP to produce a safe and shelf-stable product.

There is nothing more essential to meat and poultry safety than properly cooking to destroy vegetative bacterial pathogens of concern and cooling promptly to prevent outgrowth of spore-forming bacterial pathogens.

There is a significant amount of research regarding the potential impact of the use of antibiotics in animal feeds on the occurrence of antibiotic resistance.

Foreign material is introduced in two ways: via raw materials and internally by the production process. They offer different challenges and require specific strategies to address them.

Food allergens are a major safety concern for a segment of the population, yet it is not always possible to completely avoid including any of the eight major food allergens in a product.

Antimicrobials can be used during multiple steps of poultry processing to create a multi-hurdle approach to minimizing contamination.

Planning for major disruptions in plant processes is critical to minimize financial costs to the facility and to protect consumers.

This hardy pathogen demands extra vigilance, particularly from meat and ready-to-eat processors.