The use of phosphates in meat and poultry products is advancing, but restricted.

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.

Last year was a good year for chicken, but not great compared with the above-average years of 2013 and 2014.

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

Historically, methodology to detect pathogens in the food supply that have the potential to make people sick took four to five days.

In recent years, clean-label products have become popular with consumers who also do not want to give up any of their other conveniences, including far-reaching expiration dates.

Most Americans (89 percent) agree it is important to eat enough protein in their diet, and that protein can be part of a heart healthy diet (86 percent), reports Washington, D.C.-based International Food Information Council Foundation (IFIC)’s Food and Health Survey 2015.

Consumers are becoming more interested in breakfast meats and sandwiches – either eaten at home or on the go.

Websites and social media can be powerful tools for processors to use to communicate to consumers.

Nature’s way of killing bacteria is to use bacteriophages (phages).