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Biosecurity and Hygiene Featured Articles

Pathogens on Farm and in Processing Related
Salmonella and Campylobacter prevalence and loads on the farm are significantly associated with prevalence and loads of the same pathogens at processing. ...
Safety of Sous-vide Foods
A new generation of foods - often called sous vide foods - that are cooked at low temperatures, is being developed....
Food Chain Information to Help Safety in Slaughterhouses
The UK Food Standards Agency is to carry out a risk analysis for each species in the meat sector to account for differing production and marketing systems to help boost food safety. ...
Common Source Outbreaks of Campylobacter Infection in the US
A study of the sources of Campylobacter infection in the US between 1997 and 2008 reveals that dairy products are the most common vehicle identified for outbreaks. Sporadic illnesses were primarily attributed to poultry....
Pigs Could be Reservoir for New Multiresistant Salmonella Strain
A new multiresistant strain of Salmonella has recently been identified, for which pigs could be the reservoir according to research by the European Food Safety Authority. ...
Interventions to Assure Food Safety in Pork Sector
A thorough review by researchers from the University of Illinois Urbana-Champaign outlining the common interventions that are currently being conducted at each step in pork production as well as more novel technologies that show promise for greater use...
Biofilms Help Salmonella Survive
Biofilms could be protecting pathogens in food procesing plants and potentially building up problems of food safety and decontamination. ...
Prevalence of Campylobacter in Newly Constructed Broiler Houses
In a year-long study of new broiler houses into the prevalence of Campylobacter, of the many litter, faecal and water samples collected by researchers at Mississippi State University, only five, six and one of the collected samples, respectively, were...
Influence of Ractopamine Hydrochloride on Pork Quality
The inclusion of ractopamine hydrochloride in the late-finishing diet of pigs has no detrimental effects on muscle pH, fresh pork colour, firmness/wetness, water-holding capacity or marbling/intramuscular fat content but some experiments have revealed...
Sticky Solution Against Beef Bacteria
If you can't kill them, trap them. Such is the fate that scientists are reserving to pathogenic bacteria, such as the infamous E. coli....
Slow Headway for Food Safety
Despite the availability of new and preventive methods against foodborne diseases, their uptake throughout the entire chain of food production appears to be slow....
Reducing E.Coli in Broiler Chick Caeca
A substantial reduction in the colonisation of broiler chick caeca by E.coli producing elements that confer resistance to antibiotics was achieved by the use of a commercial competitive exclusion product, according to new research from Scandinavia. ...
Hygiene and Hygienic Design - Key to Improved Food Safety
Safety, quality and hygiene are more than ever before top priorities in the meat-processing sector. ...
Antimicrobial Susceptibility of Listeria in Colombian Swine Processing Plants
Susceptibility was in the range of 84 to 100 per cent for most antimicrobials tested but Colombia-based researchers concluded from a recent study that antimicrobial susceptibility related to the circulating strains of L.monocytogenes has been stable over...
No Rise in Risk Found with Visual-only Post-mortem Meat Inspection
A qualitative risk assessment carried out for the British Food Standards Agency to establish if post-mortem visual inspection of red meat (except pigs) and large game alone represents an increased risk to public health, as well as to animal health and...
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