While listening to an inspiring podcast recently, the speaker made an impact on my view of the unusual times we as a global community have recently encountered due to the COVID-19 pandemic.

Similar to many other meat products, sausage sales are booming as a huge portion of the population eats more meals at home in response to the COVID-19 pandemic and the closure of restaurants.

The three main components of pre-harvest intervention — probiotics and prebiotics in animal feed, pathogen resistance through vaccines or antimicrobials, and biosecurity protocols — all work together to reduce foodborne pathogens in beef, poultry and pork. Each operation, however, has to tinker with the formula to create its ideal solution.

“We may never return to normal” is a phrase noted in newspaper articles, echoed by TV anchors and professed by self-proclaimed experts in the era of COVID-19. Certainly, the food and agriculture industries have not been spared the social and economic impacts of this pandemic.

A greater concentration of oxymyoglobin in meat results in consumer-preferred, bright, cherry-red color of beef.

It is the perfect storm for the lunchtime consumption of meat and poultry.

We recently received an email about the passing of a retired industry member, customer and friend. I thought about how building close business and personal relationships have been such a big part of the culture of the industries we serve.