She will contribute to the marketing efforts for these markets, including consumer marketing, public relations and company branding.

Recently, the Food Safety and Inspection Service (FSIS) issued a white paper titled: “Current and Future Development and Use of Molecular Subtyping by USDA-FSIS.”

This summer, the U.S. Department of Agriculture proposed that mechanically tenderized beef and beef products injected with marinade or solution be labeled due to food-safety concerns.

Antimicrobial solutions are used to reduce contaminants on raw foods such as meats, vegetables and fruits.

The National Poultry Improvement Plan (NPIP) was established in response to a need to control diseases whose existence was incompatible with the development of a modern poultry industry.

Ready-to-eat (RTE) protein producers are more frequently being asked to deliver clean-label products by their retail, club-store and foodservice customers

Indeed, USDA recently published new proposed rules requiring meat processors to properly label mechanically tenderized meat products.

Wherever there are bacteria, very likely there are bacteriophages attacking them.

The Food Safety Modernization Act (FSMA) was created to ensure the safety of the U.S. food supply. FSMA shifts industry focus from responding to contamination, to preventing it, making food processors take a more proactive approach to eliminating and preventing foodborne contaminants from entering their plants.