Meat/Poultry

RSS

An interview with J. Stan Bailey, Ph.D. on where the food industry is with regard to control of microbiological contamination of poultry.

What has the industry been doing over the past 30 years to make meat safer?

A closer look at Tyson Foods’ Corporate Laboratory and Research Services Group and how they maximize the food safety of its products.

Swift & Co., one of the nation’s largest pork processors, places great emphasis on its responsibility to provide safe and wholesome products to its customers.

Nelson A. Cox, Ph.D., a microbiologist with the U.S. Department of Agriculture—Agricultural Research Service talks about the state of research into Campylobacter.

A roundtable with Randall D. Huffman, Ph.D., Alice L. Johnson, DVM, William Brown, Ph.D., and Scott M. Russell, Ph.D.

Doug Willrett of Rhodia Food discusses the growing trend toward developing antimicrobial ingredients for the food industry.