Meat/Poultry

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Today’s poultry is much more efficient in terms of genetics than anything previously seen, and a chicken of the future will be significantly different from today’s; it will absolutely need to be.

Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.

Are foods produced close to home by small, independent producers really inherently more safe than—or at least as safe as—foods produced by large companies?

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