More than one-third of shoppers consider the absence of artificial ingredients a key indicator of healthfulness.

With the high risk associated with foodborne illness and meat products, processors may find themselves using more time and resources on sanitation practices than necessary,

FSIS will release a proposal that Salmonella be considered an adulterant in not-ready-to-eat breaded and stuffed raw chicken products.

When it comes to reducing Salmonella prevalence at processing, U.S. Department of Agriculture (USDA) data show the industry is making progress.

Several years ago, leaders in the meat-processing industry joined a food safety consortium exploring the possibilities of electrostatics as applied in antimicrobial intervention.

With the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) declaration of Escherichia coli O157:H7 and Shiga toxin-producing E. coli (STEC) as adulterants in non-intact raw beef products and intact raw beef products intended for non-intact use (FSIS, 2012), adding antimicrobial interventions has become standard procedure during beef harvest and further processing.