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?
The North American Meat Institute has released new equipment design principles to help with equipment food safety hazards in the meat and poultry industry.
There may be more antimicrobial-resistant Salmonella in our food animals than scientists previously thought, according to a new University of Georgia report.
The U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS) has changed its guidelines on controlling Salmonella and Campylobacter in raw poultry.
After a spike of Salmonella infections in the UK, the Food Standards Agency conducted a survey of residents to investigate their sanitation methods while cooking raw, breaded chicken such as nuggets.
The U.S. Department of Agriculture (USDA) has announced competitive grant funding is now available through the new Meat and Poultry Inspection Readiness Grant program.
A study has been published by the Roslin Institute that pinpointed genes in chickens that could offer resistance to harmful bacteria found in poultry, like Campylobacter.
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