To maintain food safety in the meat industry and help minimize the threat of foodborne illness, it is important for meat and poultry operators to manage apparel as they would machinery and work surfaces.
Researchers at the Georgia Tech Research Institute (GTRI) are exploring the use of ice slurry as an alternative chilling medium for poultry processing.
On Feb. 11, 2016, the Food Safety and Inspection Service (FSIS) published a Federal Register Notice to finalize new Salmonella and Campylobacter performance standards for comminuted poultry and chicken parts.
Most meat and poultry products requiring refrigerated or frozen storage conditions are necessary to prolong the shelf life of the item for food safety or quality reasons.