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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.

Fight for Food Safety

California resolution seeks to add "processed meat" to Proposition 65

No California Love for processed meats

Shawn Stevens

May 24, 2018

If the resolution is passed, the California agency responsible for overseeing Proposition 65 (the Office of Environmental Health Hazard Assessment) would be urged to add "processed meat" to the Proposition 65 list of chemicals, thereby requiring processed meat to carry warnings.

First Study of S. argenteus in Food Processing

Preparing for New Food Safety Mandates

2022 FSS: Development of Food Safety Management Systems

FDA Addresses Shortage of Safe Infant Formula

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Events

May 17, 2022

Industrial Cyber Threats in the Food and Beverage Industry: Trends and Analysis

LIVE: May 17, 2022 at 11 am EDT: Cybersecurity threats to the food and beverage industry continue to increase. However, there are many steps that food and beverage processors can take to improve their cyber defense and establish capabilities to lower their cyber risk.

June 7, 2022

Improving Food Safety Culture Through an Understanding of Human Bias

LIVE: August 30, 2022 at 1 pm EDT: We will also explore how we, as food safety professionals, must reflect on our biases and how these might help or hinder our efforts to engage others in taking action to improve food safety.

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Food Safety Culture

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Products

Trends in Food Safety and Protection

Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection. The book covers improvements in the existing techniques and implementation of novel analytical methods for detecting and characterizing foodborne pathogens.

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