When I was a child, my mother occasionally asked me to postulate (by smell) on the freshness of perishable foods that, in a few terrible instances, had overstayed their welcome in our refrigerator.
What do E. coli O157:H7, Salmonella, Listeria and Campylobacter each have in common? All can be transmitted from animals to human beings. It's no secret these (and other) diseases significantly affect human health.
If you’ve not yet heard of E. coli O157:H7, you’ve likely never worked in the meat industry.The pathogen, which resides in the intestines of healthy cattle, can contaminate beef carcasses
A lot has changed since Upton Sinclair published his 1906 novel, “The Jungle.” During the last 100 years plus, we have advanced more technologically than the previous 10,000 years combined.
Along with the moral and ethical obligation to produce food products that are safe for consumers, food processors are very cognizant of the fact that they are one recall away
Persistence can be good or bad. It’s generally considered a good thing when used to describe a person’s character or willingness to go the extra mile. It’s typically regarded as
Sometimes children (and occasionally adults) engage in behavior that is considered risky. Imagine failing to look both ways before crossing the street or, perhaps, driving too fast for conditions.Some of
It’s no secret that if we really want to further reduce pathogens from meat products, we need to develop and employ new and improved interventions. The struggle, however, is identifying
During the spring of 1993, in the midst of the E. coli O157:H7 outbreak, the Secretary of Agriculture asked me how many federally inspected beef plants in the United States had voluntarily implemented HACCP. I had to tell him that out of almost 7,000 plants, less than 500 were practicing HACCP.
RSS
