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
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.
Various segments of the beef processing industry now test for the Top Six EHEC using test kits or services from a number of companies or commercial laboratories.
In the manufacturing of meat products, starter cultures are still used for technological reasons but are also are protective by inhibiting spoilage and pathogenic bacteria.