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Food Safety Featured Articles

Sustainability of Healthy and Unhealthy Diets
Healthier diets are not necessarily more sustainable than unhealthy diets according to a French study. ...
Enhancing Safety at Every Step in Food Supply Chain
Few would dispute that the emergence of chilled and frozen food technologies in the last century was a major advance for modern society, transforming all our lives and bringing convenience and choice. In Europe today, consumption of chilled and frozen...
Preventing Salmonella Colonisation of Chickens
Electrolysed oxidative (EO) water applied using electro-static spraying is an effective means of eliminating pathogenic and indicator populations of bacteria from hatching eggs, according to Dr Scott Russell of the University of Georgia's Department of...
Trial of Visual Inspection of Fattening Pigs from Non-controlled Housing Conditions
A visual inspection system of pig carcases from outdoor or non-controlled housing systems would face the same obstacles for implementation as a visual system for fattening pigs from controlled housing conditions....
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....
Risks and Benefits of Sodium Nitrite in Processed Meats
Curing with nitrite has been used, essentially, for thousands of years to produce safe and nutritious products and to effectively preserve meat, according to research by Jeffrey J. Sindelar and Andrew L. Milkowski from the University of Wisconsin....
Seeing What is Inside Food Products
How much fat is there in this meat? How much meat is there in this crab? How sweet is this apple? Being able to answer what is inside a food product without cutting it open or damaging it opens up new market opportunities, wirtes Wenche Aale Hægermark...
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. ...
Reducing Campylobacter Infection in Broiler Chickens
The percentage of Campylobacter-positive broiler flocks decreased from more than 40 per cent to a little over 10 per cent when fly-screens were fitted to the poultry houses, according to new research from Denmark....
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...
Strategic Use of Diagnostics
With such a wide choice of diagnostic tests available, Life Technologies explains how to choose the best option in any given situation....
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....
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