This summer, let alone the past year, has been a busy one for new programs and guidelines from the USDA Food Safety and Inspection Service (FSIS).

Hygiene mandates in food production and packaging facilities continue to be a critical focus of processors and regulators, yet some companies still cling to cumbersome and less-than-effective methods of washing and sanitizing containers used in the process stream.

Between the field, the transportation, the slaughterhouse, the processing and the further processing, there are dozens of places where a foreign object can become embedded in the meat tissue.

It provides specific recommendations that establishments producing post-lethality exposed RTE meat and poultry products may follow to meet the requirements of 9 CFR part 430, Requirements for Specific Classes of Products (The Listeria Rule).

Change is coming as clean-in-place and open-plant cleaning systems embrace sustainability measures and add more automation.

Astra's Philly cheesesteaks earn top marks for quality and safety, thanks to high-pressure processing.

I think about the Supreme Court’s decision when considering the uphill battle our industry has faced when attempting to convince consumers to do what is good for their health and the health of others they may serve.

As growing health and nutrition awareness has moved to forefront of retailer and consumer concerns, tremendous demand for healthier, safer and more convenient foods has developed.

Dr. H. Russell Cross, Head, Department of Animal Science at Texas A&M University, asks if it’s doing enough and suggests the next logical steps to advance the state-of-the-art.

Researchers at Washington State University have found that a compound in garlic is 100 times more effective than two popular antibiotics at fighting the Campylobacter bacterium, one of the most common causes of intestinal illness. Their work was published recently in the Journal of Antimicrobial Chemotherapy.