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

Food Safety Featured Articles

Salmonella in Pigs Linked with Feed
At the 2014 Teagasc Pig Farmers Conference, a paper by first-named author, Anne Marie Burns, showed Salmonella detected in either feed or pig faecal samples on nine out of 10 high-seroprevalence pig farms in Ireland. It also confirmed the occurrence of...
Nutritional Guidelines Recommendations - Less Meat More Veggies
Despite the ability to make personal food choices, many know the Dietary Guidelines for Americans as the “gold standard” model that focuses on the foods and beverages that help maintain a healthy weight and prevent chronic disease, such as obesity,...
Mapping Pork Lymph Nodes
Alberta’s meat and livestock industry continues to evolve, sometimes in response to external drivers such as food safety guidelines and expectations....
Antibiotic Resistant Salad
Antibiotic-resistant strains of the food-poisoning microbe Listeria monocytogenes in unprocessed salad products is not quite as widespread as scientists originally suspected....
Effects of Generic Ractopamine on Pig Meat
Production and cutability were improved in finishing pigs fed 10mg per kg of generic ractopamine but the treatment had no significant effects on meat or fat quality, according to new research from the US....
Hygienic Design in Food Industry
Experts estimate the share of time spent with cleaning processing in the food and beverage industry to be up to 30 per cent....
Anti-microbial Coatings with Long-term Effect for Surfaces
Hygienic conditions and sterile procedures are particularly important in food preparation and in the manufacture of packaging material, as well as in hospitals, kitchens and sanitary facilities, air conditioning and ventilation systems....
Salmonella Reduction in Pig Herds and Pork: The Danish Experience
The success of the Danish programme is more due to improved slaughter hygiene than to reductions in primary production although more Salmonella in herds makes it more difficult for the slaughter house, according to Jan Dahl, DVM, Chief adviser with the...
New Salmonella Serotype Discovered
Lubbock is known for many things. Some of them are reasons to celebrate, like being the home of Buddy Holly. Some portray the city in negative ways, like dust storms....
Current Nutrition Labelling is Hard to Digest
Current government-mandated nutrition labelling is ineffective in improving nutrition, but there is a better system available, according to a study by McGill University researchers....
Finalisation of FSIS's Modernisation of Poultry Slaughter Inspection Rule
The Modernisation of Poultry Inspection Final Rule in the US was published in the Federal Register on 21 August last year, 937 days after it was proposed. During that time, the chicken industry was negatively portrayed by the media, consumer groups, and...
New Processes Protect Valuable Ingredients
Vitamins, mineral substances, fruit aromas or green tea catechins – many ingredients from the "microcosm" cannot be easily incorporated into the food matrix....
How Do Consumers Attitudes to Food and Food Safety Change?
A survey of consumer food and food safety habits in England has shown that just over half have changed their food buying habits in the last six months for financial reasons....
Longer Shelf Life and Fewer Plastic Substances in Food
Synthetic materials are convenient in many respects, but they have one disadvantage: they are permeable to gases....
Scientists Probe Milk Carbohydrates
Milk is under the microscope in a bid to breed for a change in carbohydrate content, hopefully improving infant milk formula. ...
 1  2  3  4  5  6  7  8  9  10 

Our Sponsors

Partners