TheMeatSite.com - TheMeatSite.com - news, features and articles for the meat processing industry

Food Safety Featured Articles

Shedding New Light on Variant Creutzfeldt-Jakob Disease
Despite more than a decade's worth of research, many aspects of variant Creutzfeldt-Jakob disease (vCJD) still remain a mystery, writes Benjamin Thompson from the Society for General Microbiology....
Substitutes for Sodium Chloride in Low Sodium Frankfurters
The use of different potassium and calcium salts to replace sodium chloride in the manufacture of frankfurters can have a beneficial health effect while still maintaining flavour and could be a means of producing low sodium meat products....
Developing Market for High Pressure Processing
High Pressure Processing - HPP - technology is used for food products that have high liquid content including meat and fish products as well as fruits, juices and vegetables....
Hamburgers Need to be Cooked Properly
To be safe to eat, products made from ground beef must be cooked until they are at least 71°C in the centre....
Life Cycle Assessment of Pork Production
Per kg pork produced, the global warming potential, eutrophication and acidification values in Germany were calculated to be 3.22kg carbon dioxide equivalents, 23.3g phosphate equivalents and 57.1g sulphur dioxide equivalents, respectively....
Keeping Lid on Sausage
The colouring in meat sandwich filling products is very sensitive to light when there is also oxygen in the pack....
Effect of Chitosan against Salmonella on Chicken
Chitosan in solution has potential as an intervention to reduce foodborne pathogens on the surface of chicken skin contaminated with bacteria during storage, according to new research from the University of Arkansas....
Counting Salmonella during Pork Harvesting
Research from Nebraska shows that, while Salmonella were present on the skins of almost all pig carcases immediately after slaughter, only around six per cent of chilled final carcases were positive for Salmonella and the majority of those had so few...
Niacin in Pig Diets Affects Muscle Fibre Texture
A pharmacological dose of niacin (a B-vitamin) included in the diet of growing pigs caused a switch in muscle fibres that is associated with a meat quality defect, dark, firm and dry (DFD) pork according to research from Justus-Liebig-University Giessen...
Adding Antibiotics to Animal Feed a Risk to Human Health?
As fears rise over resistance, some countries have banned the routine use of antibiotics in animal feed....
Will FMD Vaccination be Cost-effective in Denmark?
Depopulation in zones is the measure most likely to control an outbreak of foot-and-mouth disease (FMD) in Denmark, according to a new study there although suppressive vaccination scenarios would be a cheaper option under some circumstances. Most of the...
Mathematics and Decision-making for Salmonella on UK Pig Farms
Based on surveillance and modelling, researchers at the University of Liverpool found that the risk of Salmonella transmission is lower on farms with a broad range of effective biosecurity measures and where pigs are kept on slated floors rather than...
Is Sous Vide Cooking Safe?
The Institute of Food Research (IFR) has been undertaking research for the Food Standards Agency to establish if the cooking technique sous vide is safe. ...
Further Regulation Will Not Restore Faith in Food Industry
Further regulation will not be enough to restore consumer faith in the food industry in the event of another food scare. ...
Tracking Antibiotic-resistant Salmonella from Farm to Fork
Continuing research on Salmonella may enable researchers to identify and track strains of antibiotic resistant bacteria as they evolve and spread, according to researchers in Penn State's College of Agricultural Sciences. ...
 3  4  5  6  7  8  9  10  11  12 

Our Sponsors

Partners