In 1987, the Meat Science Research Laboratory, Agricultural Research Service of the United States Department of Agriculture, prepared an Israel — United States Binational Industrial Research and Development (BIRD) Foundation funding request to reduce the presence of pathogenic bacteria such as Salmonella on poultry and to more readily remove feathers during processing.

Dry-aged beef is a specialty meat product that has recently enjoyed an increase in popularity in the high-end food market. It is considered especially desirable for its unique flavors.

The move to reduced-use and no-antibiotics-ever production systems is prompting the broiler industry to explore other tools, not just for managing gut health but also for reducing the number of foodborne pathogens.

What if the key to improving food safety in thermal processing — heating, cooking and smoking — is more water?

Bacterial pathogens, such as Salmonella spp. and Campylobacter, continue to be the leading suspected causes of foodborne illnesses from poultry products today.