Food Safety

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Conference to be held September 18-19, 2013, at the Four Points By Sheraton near Chicago.

Many companies promote “authentic” products, but Cher-Make Sausage Co. of Manitowoc, Wis., is in a unique position to make such a claim.

Ready-to-eat (RTE) protein producers are more frequently being asked to deliver clean-label products by their retail, club-store and foodservice customers

The meat-processing industry’s relationship with high-pressure processing (HPP) appears to have all the ingredients for long-term success.

The EAB is comprised of industry leaders including eight new members for 2014.

Processors can’t take a hands-off approach to employee hygiene.

Learn the very latest about Shiga-Toxin Producing E. coli, Salmonella and other challenging topics beef processors are facing.

The meat of healthy cattle is sterile and surrounded by two areas that are highly contaminated with microorganisms. These areas are the hide and the intestinal tract.

Wherever there are bacteria, very likely there are bacteriophages attacking them.

Cattle producers need a variety of tools in their pre-harvest toolbox to aid in food-safety interventions.