Meat/Poultry

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Managing risk is part of managing both food safety and quality in the production of poultry.

With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.

N60-Trim sampling is recognized as the gold standard sampling procedure for beef trimmings destined for raw ground use across the beef industry.

Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.

The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.  

Transparency among regulatory bodies, scientists and industry will continue to be of paramount importance as food safety controls and HACCP systems evolve for meat safety.

Product contamination is the result of the pathogen being moved from its protective harborage site to the product or product contact surface.

Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.

The environmental sampling program is critical to preventing and controlling Listeria in ready-to-eat meat and poultry environments.

The inherent risk of recontamination by L. monocytogenes in meat processing environments has been well documented and must be addressed.