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Food Safety Featured Articles

Controlling Salmonella in the Food Chain in the European Union
A review of the incidence of foodborne Salmonella in humans in the European Union over the last 10 years and the programmes and regulations that have contributed to the decline in chickens and, more recently, turkeys....
Antibiotics in Livestock and Poultry Production
Developed by the American Meat Institute (AMI) to improve the accuracy of reporting on the issue of antibiotic use in livestock and poultry production, these Top Ten tips help to clarify some of the myths and misconceptions for everyone involved in these...
To Marinate or Not to Marinate?
Using less tender cuts of meat for grilling by marinating stretches the food dollar according to Christine Venema from Michigan State University Extension....
High Pressure Processing Equipment Market to Hit $600 million in 2018
HPP technology is a non-thermal food preservation technique used for food products that have high liquid content....
Diet Change in Broilers Can Reduce Salmonella Challenge
Following a Salmonella Typhimurium challenge in chicks, dietary supplementation with the amino acid, arginine and vitamin E improved immune response although the concentration of the bacteria in the birds' caeca were unaffected, according to new research...
Campylobacter in Chicken Grow-out Environmental Samples and Processed Carcases
Researchers at Virginia Tech have found a good indication of Campylobacter contamination and transmission in the number of the bacteria in the broiler house, together with carcase rinse data. ...
Risk-based Surveillance of Antimicrobial Residues in Pigs
Chronic pleuritis on the farm might be considered a risk indicator for use in surveillance of antibiotic residues in pig meat, according to the authors of this Danish study....
Effects of Zinc in Diets with Ractopamine on Pig Growth and Carcase Characteristics
As in previous studies, the addition of ractopamine hydrochloride (RAC) improved the growth and carcass performance of finishing pigs, according to C.B. Paulk and co-authors at the 2013 Kansas Swine Day. Adding zinc to the finisher diets containing RAC...
Ultrasound to Cut Salmonella in Chicken Meat
A research project at the Georgia Tech Research Institute in Atlanta demonstrates that ultrasound may be useful for reducing Salmonella levels on poultry meat in the processing plant. Its efficacy was enhanced when it was used in addition to chemicals....
Tuberculosis and Other Mycobacterial Infections
Tuberculosis in pigs can be caused by uncooked waste food or contaminated milk in their diets according to a paper by by Charles O. Thoen of Iowa State University in a fact sheet from Pork Information Gateway in which he looks at epidemiology, pathogenesis,...
Prevalence and Risk of Campylobacter in Broilers in Spain
Factors that appeared to decrease the risk of Campylobacter infection in broilers in southern Spain were the existence of an entrance room to access the poultry house and drinking water treatment, according to a research from the University of Cordoba....
Can Steam Cleaning Carcases Reduce Contamination?
Steam vacuum suction is a useful method to improve carcase hygiene on beef carcases, by removing hair, faecal material and soiled carcase spots....
Dressing Procedures In Slaughterhouses Limit Pig Carcase Contamination
There was a consistently lower prevalence of bacteria (Salmonella and Yersinia) found on the pig carcase than carriage of the same microorganisms in the animal. ...
Can Meat be Transported at Higher Temperatures than in Regulations?
Meat can be transported at temperatures higher than the current maximum of 7°C without causing additional bacterial growth, provided that specific maximum transport times are applied and bacterial growth is controlled by efficient chilling....
Phage Cocktail Wipes Out 99 per cent of E. coli in Meat
Treating food products with select bacteriophages - viruses that target and kill bacteria - could significantly reduce concentrations of E. coli, a Purdue University study shows....
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