Meat/Poultry

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This article gives a comparison of food safety/quality needs with employee safety during production, using the chemical application of peracetic acid to control environmental biological contamination as the example. It also examines how to better encourage collaboration between food safety and employee safety, using the hierarchy of controls as the guide.

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 (USDA) is seeking nominations for membership to the National Advisory Committee on Meat and Poultry Inspection.

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.

U.S. Department of Agriculture (USDA) has announced a package of investments which targets urgent challenges facing agriculture today.

A broad range of poultry companies and consumer groups are asking the U.S. Department of Agriculture to modernize the safe regulation of poultry.

University of Georgia (UGA) scientists have figured out why Salmonella Enteritidis has been so widespread recently.

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.