The overuse of antibiotics in livestock raised for food can seriously affect human health and fuel antimicrobial resistance by decreasing the effectiveness of medications used for treating bacterial infections. Without effective antimicrobials, common infections will become life-threatening and certain treatments will not be possible.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has announced that January 1, 2026 will be the uniform compliance date for new meat and poultry product labeling regulations published January 1, 2023–December 31, 2024.

The European Commission has established maximum levels for per- and polyfluoroalkyl substances (PFAS) in certain foods.

A recent attribution analysis aimed to understand the epidemiological characteristics of foodborne illness outbreaks related to meat and meat products in China from 2002–2017.

To prevent the spread of antimicrobial resistance (AMR) and AMR illnesses, all food supply chain partners must engage and collaborate to ensure the safety of meat throughout the meat supply chain.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will host two webinars to provide an overview of the revised 2021 Cooking Guideline for Meat and Poultry Products (Revised Appendix A) and 2021 Stabilization Guideline for Meat and Poultry Products (Revised Appendix B).

The U.S. Department of Agriculture’s Agricultural Marketing Service (USDA’s AMS) has announced that an additional $21.9 million of funding is being awarded to 111 grant projects through the Meat and Poultry Inspection Readiness Grant Program (MPIRG), bringing total funding to $54.6 million.

The Food Safety Authority of Ireland recently published an audit report that focused on food businesses’ levels of compliance with food law as it relates to traceability and labeling for meat products.

In response to a petition, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has decided not to revise the mandatory safe handling instruction (SHI) label for raw and partially cooked meat and poultry products.

A recent project report published by the UK Food Standards Agency reflects the potential of advanced technologies and data analytics—such as artificial intelligence (AI) and imaging methods—for improving meat inspection processes.