The sous vide method is gaining popularity with restaurant chefs and consumers, but food safety guidelines for this cooking style should not be overlooked.
When determining the shelf life of meat products, it is important to consider how the growth of both spoilage organisms and pathogenic bacteria can be prevented, while at the same time keeping a keen eye on the sensory quality of the product.
The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service will be mounting a stronger effort to reduce Salmonella illnesses associated with poultry products.
The launch of this meat research and discovery program will drive innovations beyond conventional meat processing and will streamline the tracking of foodborne pathogens throughout the meat production chain and evaluations of the efficacy of intervention measures.
The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is seeking comment on an advance notice of proposed rulemaking regarding the labeling of meat and poultry products created using cultured cells from animals.
The meat and poultry industry faced unprecedented disruption from the COVID-19 pandemic, as employees worked in tight quarters on production lines, making it especially vulnerable. What is the current state of knowledge of the risk factors for such workers?