Meat/Poultry

RSS

The Food Safety Authority of Ireland recently published an audit report that focused on food businesses’ levels of compliance with food law as it relates to traceability and labeling for meat products.

As part of an assessment of the efficacy of performance standards that were established in 2015, The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has published new findings about Salmonella contamination of chicken parts.

In this episode of Food Safety Matters, we speak with Dr. Charles Hofacre, the Principal at The Southern Poultry Research Group, and Dr. Bill Potter, a Food Safety Technical Advisor at Elanco Animal Health, about a multi-hurdle approach to controlling Salmonella in poultry, pre-harvest intervention strategies for pathogen contamination, and USDA’s renewed focus on Salmonella in poultry.

Through the use of CRISPR-SeroSeq technology, researchers found that certain strains of Salmonella are often undetected by traditional testing methods.

The safety of meat continues to be a challenge, mainly due to the ever-increasing line speeds and customer expectations that are approaching zero tolerance toward any irregularities. Listeria-free fresh meat is being requested in the market, and even small pieces of soft plastic can cause major recalls, loss of reputation, and loss of business for meat producers. In this article, the authors present new approaches to addressing well-known and emerging challenges from physical and microbiological risks in the meat industry.

A study that observed non-typhoidal Salmonella in Vietnamese retail pork found high levels of antimicrobial resistance (AMR), multi-drug resistance, and resistance to the antibiotic colistin.

Olymel has announced the opening of its new central microbiology lab, which will allow the company to perform in-house pathogen detection and other tests for its pork and poultry products.

In response to a petition, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has decided not to revise the mandatory safe handling instruction (SHI) label for raw and partially cooked meat and poultry products.

A recent study evaluated and compared the level of conformity with food safety requirements in cattle and pig slaughterhouses, for which large-scale and beef facilities scored better, on average.

A recent project report published by the UK Food Standards Agency reflects the potential of advanced technologies and data analytics—such as artificial intelligence (AI) and imaging methods—for improving meat inspection processes.