Meat/Poultry

RSS

Food animal agriculture is working to reduce its contribution to the antibiotic-resistance problem.

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.  

Summary: Canada’s historic meat recall provides lessons on the importance of a food safety culture for all those along the food supply chain.

There is work to do to help the public understand livestock production and the practices associated with it.  

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.

When we debate how animals should be treated, we are also debating the safety of our food.  

Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.

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.  

The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.

Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.