Meat/Poultry

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The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.

When ready-to-eat meat products are processed in the same facility as raw meats, frequent, reliable Listeria testing is a vital part of a food safety program.

Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.

Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.

Reducing chemical use during sanitation shifts can save money for a processor money over time, increasing the bottom line.

This article identifies many common game meat species and discusses some of the food safety and regulatory issues associated with game meats.

The food industry as a whole has invested hundreds of millions of dollars in food safety interventions that have directly resulted in lowered levels of microbial contamination on meat.

This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.

The second article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.

An interview with Dr. William Brown, ABC Research Corp., looks at the latest innovations in food microbiology trends.