Food Safety - Articles - Page 97 | The National Provisioner

Pre-harvest interventions beef up biosecurity

Pre-harvest interventions run the gamut of biosecurity, antimicrobials and carcass washes.

Megan Pellegrini

June 16, 2015

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This winter, Foster Farms announced that a strain of avian flu was discovered at one of its commercial turkey ranches.

Consultants Corner: Pursue pathogens, first and foremost

Processor resources need to be refocused on solving food-safety issues rather than passing hyper-detailed audits.

Andrew Lorenz

June 11, 2015

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A particular headline I saw online one Saturday this spring announced a countdown of “The 10 biggest food recalls in American history.”

CDC data show progress in reducing some foodborne infections in 2014

Industry News

May 15, 2015

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In 2014, rates of infection from a serious form of E. coli and one of the more common Salmonella serotypes decreased compared with the baseline period of 2006-2008.

USDA finalizes rule to require labeling of mechanically tenderized beef products

Industry News

May 13, 2015

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New labels and cooking instructions will give consumers information they need to safely enjoy these products.

Processors' attention to food safety keeps hazards from entering the product stream

Food Safety: Ramping up detection

Elizabeth Fuhrman

May 12, 2015

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Processors’ keen attention to food safety keeps hazards such as wood chips, glass, plastic and bones from entering the product stream.

Deli Brands of America earns BRC “A” grade

Industry News

April 14, 2015

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Deli Brands also completed its bi-annual USDA audit, resulting in exemplary marks for excellence in food safety.

The Salmonella saga continues

Ashley Arnold

April 13, 2015

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The presence of Salmonella in beef products and development of methods to prevent that presence have been focal points for all sectors of the beef industry in recent years.

Renew the commitment to eliminate E.coli

The Meat Man, Industry insider

April 13, 2015

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One of the biggest challenges in food safety in today’s beef processing industry is the reduction of E. coli contamination in ground beef.

Battling the natural order of disorder

Well-defined structure and invested energy must be applied to push an organization’s food-safety culture forward.

Tim Biela

April 13, 2015

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Entropy has always been taught as a measure of the disorder in a system containing energy or information. In this definition the less ordered any system is, the greater is its entropy or disorganization.