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

Food Safety Featured Articles

Receiving Sufficient Molybdenum in Diets
An adequate human intake of the mineral molybdenum is 65 micrograms per day, according to research carried out for the European Food Safety Authority. ...
China Partnering Award to Deliver Safer Foods
A BBSRC China Partnership Award has allowed the Institute of Food Research (IFR) to build up a fruitful relationship with Chinese scientists, to contribute to reducing the risks of food poisoning....
Paradox of Progress: Reality vs. Perception of Pork Safety in Modern Swine Production
Reviewing the evidence relating biological hazards in pork to changes in the US swine industry structure, Peter Davies of the College of Veterinary Medicine at the University of Minnesota in the US has concluded that pork is safer than in any previous...
Electrified Water Kills Pathogens on Beef
University of Georgia researchers have used electrolyzed oxidizing water to sanitize poultry, kill fungi on nursery-grown plants and remove pathogens from produce. Now they are using it to reduce shiga toxin-producing E. coli (STEC) on beef....
Starter Cultures to Reduce Pathogens in Fermented Sausages
The use of indigenous starter cultures in fermented sausage production can help to reduce pathogens. ...
Assessing Protocols to Sanitise Hands of Poultry Catching Crew Members
Comparing different hand sanitisation methods, Canadian research reveals that reducing the level of bacterial contamination on hands before using an alcohol-based gel seems important to ensure effectiveness for highly and moderately contaminated hands....
Controlling Food-borne Hazards through Meat Inspection
Harmonised epidemiological indicators for food-borne biological hazards to public health that are related to beef animals and their meat that can be used in meat inspection should be drawn up across the EU. ...
Management Practices Associated with the Carriage of Yersinia enterocolitica in Pigs
A survey of Finnish pig farms reveals that the prevalence of the foodborne pathogen, Yersinia enterocolitica, on pig farms is reduced where there is an all-in, all-out housing system and where water is supplied from the municipal system. ...
Prevalence of Yersinia on Pig Farms
In a study of farms across three US states, around 11 per cent had pigs positive for the foodborne pathogen, Yersinia enterocolitica. The likelihood of positive pigs was higher on antibiotic-free farms than on those with a conventional antibiotic policy....
Trends in Burden of Foodborne Disease in the Netherlands
Presenting foodborne disease burden rather than trends in the incidence of individual pathogens has added value because it provides a more robust, integrated perspective, according to a study presented in The Lancet. ...
Prevalence of Tuberculosis in Pigs Slaughtered at Two Abattoirs in Ethiopia
Researchers have found that six per cent of pigs at two abattoirs in Ethiopia were positive for Mycobacterium tuberculosis and therefore that pigs may be a source of infection in humans....
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....
Bioaccessibility Minerals in Unaged and Aged Meat of Hereford and Braford Steers
A study by researchers from the agricultural university in Montevideo, Uruguay has found that ageing beef has a negative effect on both the selenium and haem iron in the muscles of the meat....
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. ...
 4  5  6  7  8  9  10  11  12  13 

Our Sponsors

Partners