Food Safety
search
cart
facebook twitter linkedin
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • ENEWSLETTER >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
Home » Authors » Gry Carl Terrell M.Sc.

Articles by Gry Carl Terrell M.Sc.

lab testing meat alternatives

Predictive Models for Ensuring Meat Safety and Quality

As more plant-based meat alternatives enter the market, the need for predictive models to predict the safety and shelf life of these products grows
Anette Granly Koch M.Sc., Ph.D. Gry Carl Terrell M.Sc.
February 17, 2025

Predictive models help inform decision-making, and can also serve as documentation toward customers, regulators, and third-party auditors. This article examines DMRI Predict, a collection of predictive models that can be used to assess food safety and spoilage (both microbiological and sensory) of meat and meat products.


Read More
cooking protein

Maximizing Protein Utilization: The Role of Animal Byproducts in Sustainable Nutrition

A promising solution to the growing global demand for protein lies in the efficient use of byproducts from the meat industry, which are rich in protein but often underutilized
Marchen Hviid M.Sc. Emma Bildsted Petersen Emil Rathsach Petersen M.Sc Gry Carl Terrell M.Sc.
October 10, 2024

This article explores the potential of meat byproducts to meet the increasing global demand for protein, as well as their nutritional value, the processes needed to ensure their safety and shelf life, and sustainable, economic methods of protein extraction.


Read More
plant-based meat

Food Safety Versus the Green Transition

New microbial and chemical risks come with the greater incorporation of plant-based raw materials into human diets and the introduction of reusable packaging
Rikke Hjort Hansen Gry Carl Terrell M.Sc. Lene Duedahl-Olesen Ph.D. Nanna Bygvraa Svenningsen Ph.D
December 12, 2023

The added microbial risks that come with eating more plant-based foods can usually be mitigated by adjusting recipes or process parameters, although hazard considerations regarding the chemical safety of a diet richer in plant-based materials is more complex. Also, introducing reusable packaging may come with its own set of issues.


Read More
slicing meat

Keeping It Clean—Can Sanitizing Be More Sustainable?

When implementing water-saving initiatives or using more environmentally friendly chemicals, care must be taken to avoid compromising hygiene
Anette Granly Koch M.Sc., Ph.D. Gry Carl Terrell M.Sc. Freja Lea Lüthje Rikke Hjort Hansen Emma Bildsted Petersen
June 12, 2023

A variety of actions, spanning from simply changing a nozzle to implementing AI technology, can contribute to making sanitizing procedures more sustainable. The authors dive into some of these actions and look at the effectiveness, implementation challenges, and consequences for the end products.


Read More
hanging meat

New Approaches to Meat Safety

Application of new technologies, such as vision systems and Listeria Action Cards, will help meat processors reduce product contamination
Gry Carl Terrell M.Sc. Marchen Hviid M.Sc. Marta Hernandez-Jover Ph.D.
June 10, 2022

The safety of meat continues to be a challenge, mainly due to the ever-increasing line speeds and customer expectations that are approaching zero tolerance toward any irregularities. Listeria-free fresh meat is being requested in the market, and even small pieces of soft plastic can cause major recalls, loss of reputation, and loss of business for meat producers. In this article, the authors present new approaches to addressing well-known and emerging challenges from physical and microbiological risks in the meat industry.


Read More
man holding meat in laboratory

Predictive Modeling for Food Safety and Quality of Meat Products

When determining shelf life for meat products, the use of predictive modeling can help prevent spoilage and preserve freshness
Lene Meinert M.Sc., Ph.D. Anette Granly Koch M.Sc., Ph.D. Gry Carl Terrell M.Sc.
December 21, 2021

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.
 


Read More
Manage My Account
  • eMagazine Subscription
  • Subscribe to eNewsletter
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • mold
    Sponsored byIFC

    Tackling Mold Remediation in Food Processing Plants

  • a worker in a food processing plant
    Sponsored byLPS® DETEX®

    How a Beverage Facility Improved Food Safety and Compliance with Detectable Packaging Solutions

  • Two men standing in a produce storage facility having a discussion.
    Sponsored byOrkin Commercial

    Staying Compliant With FSMA

Popular Stories

sunflower oil

Louisiana Passes ‘MAHA’ Bill Targeting More Than 40 Ingredients, Including Seed Oils, Dyes, Sweeteners

smoked salmon in oil

Study Shows Food Type Significantly Affects Listeria’s Ability to Survive Digestion, Cause Sickness

Justin Ransom and Denise Eblen

USDA-FSIS Announces Dr. Justin Ransom as New Administrator

Events

July 15, 2025

Hygienic Design Risk Management: Industry Challenges and Global Insights

Live: July 15, 2025 at 11:00 am EDT: From this webinar, attendees will learn the importance of hygienic design to ensure food safety and sanitation effectiveness.

July 22, 2025

Beyond the Binder: Digital Management of Food Safety

Live: July 22, 2025 at 3:00 pm EDT: During this webinar, attendees will learn best practices for the use of digital food safety management systems across industry and regulatory agencies.

August 7, 2025

Achieve Active Managerial Control of Major Risk Factors Using a Food Safety Management System

Live: August 7, 2025 at 2:00 pm EDT: From this webinar, attendees will learn about changes to the FDA Food Code, which now includes a requirement for FSMS. 

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products
Environmental Monitoring Excellence eBook

Never miss the latest news and trends driving the food safety industry

eNewsletter | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing