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Biosecurity and Hygiene Featured Articles

Campylobacter in Chicken Grow-out Environmental Samples and Processed Carcases
Researchers at Virginia Tech have found a good indication of Campylobacter contamination and transmission in the number of the bacteria in the broiler house, together with carcase rinse data. ...
Ultrasound to Cut Salmonella in Chicken Meat
A research project at the Georgia Tech Research Institute in Atlanta demonstrates that ultrasound may be useful for reducing Salmonella levels on poultry meat in the processing plant. Its efficacy was enhanced when it was used in addition to chemicals....
Tuberculosis and Other Mycobacterial Infections
Tuberculosis in pigs can be caused by uncooked waste food or contaminated milk in their diets according to a paper by by Charles O. Thoen of Iowa State University in a fact sheet from Pork Information Gateway in which he looks at epidemiology, pathogenesis,...
Prevalence and Risk of Campylobacter in Broilers in Spain
Factors that appeared to decrease the risk of Campylobacter infection in broilers in southern Spain were the existence of an entrance room to access the poultry house and drinking water treatment, according to a research from the University of Cordoba....
Can Steam Cleaning Carcases Reduce Contamination?
Steam vacuum suction is a useful method to improve carcase hygiene on beef carcases, by removing hair, faecal material and soiled carcase spots....
Measuring True Water Use in Poultry Processing
Water use in poultry processing facilities is best calculated in terms of gallons used per 1,000 pounds of poultry meat handled., according to Brian Kiepper (Poultry Science and Biological & Agricultural Engineering Departments, and Engineering Outreach...
Dressing Procedures In Slaughterhouses Limit Pig Carcase Contamination
There was a consistently lower prevalence of bacteria (Salmonella and Yersinia) found on the pig carcase than carriage of the same microorganisms in the animal. ...
Can Meat be Transported at Higher Temperatures than in Regulations?
Meat can be transported at temperatures higher than the current maximum of 7°C without causing additional bacterial growth, provided that specific maximum transport times are applied and bacterial growth is controlled by efficient chilling....
Phage Cocktail Wipes Out 99 per cent of E. coli in Meat
Treating food products with select bacteriophages - viruses that target and kill bacteria - could significantly reduce concentrations of E. coli, a Purdue University study shows....
Risk of Salmonella in Commercial Swine Farms
Research from North Carolina reveals that some types of Salmonella are present in pigs and their environment throughout the pork chain, regardless of age or location and that this is likely due to the ubiquity of the bacteria in the environment. ...
Helping Pig Herd Health through Meat Juice Serology
New research from Germany indicates that risk categorisation of pig herds based on serology of the meat juices for zoonoses and production diseases can contribute to the herd's health management system....
Presence and Survival of Listeria monocytogenes in Food Chain
The incidence rate of listeriosis is higher in Finland than on average across Europe according to research findings delivered to a special food safety seminar....
Best Practices to Sanitise Shell Eggs
A report of four trials at Texas A&M University to evaluate the use of hydrogen peroxide in combination with ultraviolet light to sanitise eggs prior to washing showed the combination was superior to methods currently used by the industry but it was more...
Occasional Excess of Nitrite from Foods in Finland
A study by the Finnish Food Safety Authority Evira has found that in Finland the nitrite intake from foods and household water exceeded the acceptable daily intake for many children....
Mathematical Modelling of the Dynamics and Control of Salmonella
Among the conclusions from new research reported by BPEX in no. 21 of its 'Research into Action' series was that pen floor type had a greater effect on Salmonella infections in finishing pigs than the standard of cleaning....
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