Meat/Poultry

RSS

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.

No matter which parameter is considered, studies clearly show that poultry plants across the U.S. are utilizing interventions that are effective for significantly reducing bacterial populations.  

Testing raw beef products for E. coli is only one piece of a larger puzzle to make sure contaminated meat doesn’t make it into grocery stores or homes.

As nitrite’s human health benefits are uncovered, it’s critical to remember why nitrite is added to cured meats in the first place: food safety.

Wendy’s first line of defense is their quality systems in place at each processing plant and a trained workforce and a system that alerts them to possible presence of foreign materials.