Food Safety

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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.

In the never-ending search to create a safer food product, one of the recent developments that has shown the most promise is high-pressure processing.

The potential benefits from leveraging traceability systems are making the technology increasingly enticing for meat and poultry operators.

When making ready-to-eat (RTE) meat products, the processing step that poses the greatest biological hazard is the post-lethality handling step.

The food industry understands the impact temperature can have on a cold food product.

There has been a lot of talk, hype and hand-wringing over the U.S. Department of Agriculture’s Food Safety and Inspection Service’s (FSIS) validation data.

Antimicrobial dips and sprays have tested properties that have been aiding processors in the meat and poultry industries for decades now.