Slicers are inherently dangerous to employees, so it’s no wonder processors are reviewing new technologies that will automate sanitation and cutting procedures.

The Food Safety Modernization Act (FSMA) affects feed manufacturing through provisions involving the safety of food consumed by animals and safety for humans handling the food, particularly pet food.

A lot of emphasis is put on the need for rapid freezing to maximize the quality of frozen meat.

The appeal of proteins enhanced with marinades, brines and other solutions is tempered by food safety concerns.

Since founders Tim Malley and the Scola brothers officially merged their respective businesses in 2006 to create Boston Sword and Tuna (BST), the seafood giants have quickly grown to become one of the largest suppliers of seafood in the U.S.

Freight railroads keep America moving. From the food on our tables to the cars we drive to the shoes on our children’s feet, freight railroads carry the things America depends on, according to the Association of American Railroads (AAR), Washington, D.C.

Slaughterhouse operations are evolving. Propelled by advancements in technology and methodologies, plants are producing higher quality proteins with a greater emphasis on food safety and the humane treatment of animals.

Meat and poultry companies are using new technologies in their process-control systems to improve food safety, reduce costs, decrease energy use, lessen environmental impact and advance other areas, which provide multiple benefits to these companies.

Processors of precooked and smoked meats are seeking technologies that promise product consistency, quality and safety.

Workers at poultry breading plants exposed to airborne breading dust are at risk of developing asthma, bronchitis and upper respiratory ailments.