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Biosecurity and Hygiene Featured Articles

Campylobacter in Danish Broiler Chickens
Fourteen per cent of the more than 2,800 flocks surveyed were positive for Campylobacter in a new study from Denmark. Factors most likely to bring a positive result were season (summer months) and when more than one person entered the broiler house. Also...
Breakthrough in Campylobacter Detection
Scientists at Environmental Science and Research have developed new technology to track the causes of Campylobacter outbreaks within hours....
Meat Safety: Prevention Better than Cure
'Meat Safety - Prevention is Better than Cure' was the theme of a recent meat safety seminar by the University of Liège in collaboration with the UECBV....
Europe Needs Stronger EFSA and Stronger Risk Assessment Community
Europeans enjoy among the highest standards of food safety in the world, and according to the European Food Safety Authority’s Executive Director, the authority intends to preserve and build on that record....
E. coli Adapts to Colonise Plants
New research from the Institute of Food Research has given new clues as to how some E. coli strains, normally at home in mammalian gastrointestinal tracts, have adopted slightly different transmission strategies, with some being better adapted to live...
Mercury in Water and Fish Detected with Nanotechnology
When mercury is dumped into rivers and lakes, the toxic heavy metal can end up in the fish we eat and the water we drink. ...
Dynamics of Trans Fatty Acids during Storage of Meat Cans
Research from the GNU The V.M. Gorbatov All-Russian Meat Research Institute of Rosselkhozacademia found that under certain conditions trans fatty acids in canned pork meat could be sharply reduced....
Slight Rise in UK Salmonella Tests in Pigs
Results from the June Agricultural Census indicated little change in the size of the Great Britain pig herd from 2010, down 1.3 per cent to 3.99 million head, accroding to th report from Defra's Veterinary Laboratories Agency. ...
Drop in Salmonella in Chickens
According to the June 2011 Agricultural Census, the total number of poultry in Great Britain was 142.9 million, comprising approximately 43.5 million laying and breeding chickens (including pullets), 88.3 million broilers and 11.0 million “other poultry”....
Study Shows No Nutritional Benefit to Organic Produce
A new study by researchers at Stanford University shows that organic produce and meat are no more nutritious than conventionally raised products....
Slight Drop in Salmonella in Cattle
There was a slight decrease in teh incidence of salmonella found in cattle last year according to a report from the Animal Health and Veterinary Laboratories Agency of the UK. ...
How Fresh is Fresh? Perceptions, Experience when Buying, Consuming Fresh Cod
Most of us do not buy fresh fish that were caught more than three days ago. But if we do not know the date of capture, we are devouring fish that is often far older, says Nofima Scientist Jens Østli, and colleagues, who invited over 400 fishing customers...
Antibiotic Residues in Sausage Meat Promote Pathogen Survival
Antibiotic residues in uncured pepperoni or salami meat are potent enough to weaken helpful bacteria that processors add to acidify the sausage to make it safe for consumption, according to a study to be published in mBio, the online open-access journal...
Predicting Impact of Nutritional Strategies on Carcase Quality
Variation is inherent to living systems in the pig sector, but precision pork production can help to control growth and carcase quality....
MRSA in Conventional and Alternative Retail Pork Products
Research in the US has confirmed the presence of Staphylococcus aureus on raw pork products in the United States, regardless of whether it was produced conventionally or from animals raised without antibiotics or antibiotic growth promoters. ...
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