Meat/Poultry

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Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.

Meat and poultry companies used to be able to claim that their differences from other food sectors limited their ability to adopt technology or participate in industry standards.

On October 20, the U.S. Department of Agriculture Food Safety and Inspection Service implemented its new Modernization of Poultry New Slaughter Inspection Regulation. What does this meat and poultry for meat processors?  

The Certified Angus Beef brand was founded by Angus cattle rancher members of the American Angus Association.

Raw meat and poultry products sold direct-to-consumer may carry higher concentrations of harmful bacteria compared with those produced commercially.

Breweries and distilleries have long sold spent grains, a by-product of the brewing process, as an ingredient for animal feed. How will they fare under the Food Safety Modernization Act?

Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods

Food animal agriculture is working to reduce its contribution to the antibiotic-resistance problem.

We are challenged to find strategies to improve consumer handling, and the meat industry can’t rely on the consumer to always effectively provide the final safety check.  

Summary: Canada’s historic meat recall provides lessons on the importance of a food safety culture for all those along the food supply chain.