Food Safety

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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.

The Food Safety Summit's Executive Educational Advisory Committee (EEAC) has announced a Call for Speakers for the 2013 event.

Renewed emphasis on preventing animal diseases pushes animal disease traceability programs forward.

High-pressure processing (HPP) is a commercially available, non-thermal process that utilizes water under pressure to reduce pathogens while also extending the shelf life of the product. The mode of action of HPP against microbes is protein denaturation (breaking of covalent bonds), ultimately resulting in cellular death. Researchers have documented the effectiveness of HPP on pathogens in a variety of muscle foods.