Meat/Poultry

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How has the coronavirus pandemic affected the safety of the U.S. meat and poultry supply, and the safety of the thousands of workers in the meat industry?

The use of ultraviolet sanitization promises to effectively reduce pathogen load on swine farms.

What is next for meat and poultry in the wake of this filing and if regulatory changes are forthcoming?

FDA and USDA-FSIS are working together to pave the way for regulation of food produced using animal cell-cultured food technology.

Livestock in the U.S. have no genetic experience with and no resistance to transboundary infections, which can cause death among all infected animals.  

Concerns about antibiotic resistance and implications for human health are growing steadily around the world.

The inappropriate and overuse of antibiotics in food-producing animals has spurred the creation of antibiotic-resistant bacteria.

The overall goal of the STEC program is to reduce the occurrence and public health risks from seven serogroups of STEC regulated in beef.

Ensuring safe pork for consumers in the world’s largest market is one of China’s top priorities in the era of African swine fever.

Meat processors can easily incorporate HPP to produce a safe and shelf-stable product.