U.S. Cattleman’s Assn. joined 11 other groups in requesting that U.S. meat and meat processors be prioritized within the USDA Farmers to Families Food Box Program.
Food Safety Strategies was recently able to talk to Paul Medeiros, managing director, consulting and technical services at NSF International, Ann Arbor, MI, about COVID-19 exposure in relation to food manufacturing.
Alliance will provide Meat Institute members, the public, and other stakeholders with information, guidance, and access to training resources that will help protect workers.
Processors have several options for pasteurization, including high-pressure pasteurization (HPP), hot water, steam, hot air, infrared heat, radiofrequency and irradiation. Hot water, steam and HPP are the most popular, with HPP and hot water growing the fastest, says Wes Shilling, professor of food science at Mississippi State University in Mississippi State.
Guarding against food fraud in the supply chain can be a costly, resource-intensive effort—but the potential effects of not catching it can be disastrous.
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