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Impact of Ractopamine on Pig Carcase Traits
The use of the beta-agonist, ractopamine, was found to increase hot carcass weight in pigs increasingly during the trial period of 35 days although its beneficial effects on growth diminished after 21 days, according to a new study from the US....
Is There Risk of MRSA in Pig Farm Households
Research in Belgium, the Netherlands and Denmark reveals that the risk for household members to acquire methicillin-resistant Staphylococcus aureus (MRSA) is limited, even when they live on farms with very high carriage rates of these antibiotic-resistant...
Risk of Salmonella in Commercial Swine Farms
Research from North Carolina reveals that some types of Salmonella are present in pigs and their environment throughout the pork chain, regardless of age or location and that this is likely due to the ubiquity of the bacteria in the environment. ...
Ways of Reducing Salmonella in Broiler Chickens
Research from Brazil shows that bacteriophage therapy of broilers can reduce Salmonella contamination of their carcases by lowering the number of bacteria in the live birds....
Effects of Ractopamine Feeding to Pigs on Low-sodium Ham Characteristics
Research at Iowa State University has revealed that although a low-sodium curing solution made hams paler and gave them a less intense flavour, this is an effective way to reduce sodium content without significant detrimental processing or sensory effects....
Best Practices to Sanitise Shell Eggs
A report of four trials at Texas A&M University to evaluate the use of hydrogen peroxide in combination with ultraviolet light to sanitise eggs prior to washing showed the combination was superior to methods currently used by the industry but it was more...
Preparing for the Changing Landscape in EU Pork Safety
The British Pig Executive (BPEX) recently held a series of meetings highlighting the growing importance of Salmonella control on pig units, with speakers offering practical advice on minimising the risks of a farm becoming Salmonella-positive. Stuart...
How Safe is Pink Pork?
UK - Pink Pork is more cooked than a rare steak would be, according to JSR Genetics' meat scientist Dr Caroline Mitchell....
Are You Making Jerky and Other Processed Meats at Home?
If you plan to make processed meat products such as jerky at home, consider these factors to ensure safety of the end product....
Challenges in Reducing Campylobacter Contamination of Poultry
The issues facing producers and meat processors in reducing or even eliminating Campylobacter from poultry carcasses were explored at the Poultry Sessions at the American Veterinary Medical Association (AVMA) 150th Annual Convention in Chicago in July...
DIVA Vaccine in Pig Feed to Control Salmonella
New Belgian research reveals the potential for a new vaccine against Salmonella Typhimurium and a coated organic acid salt in the feed to reduce the transmission of the bacterium between young pigs....
Occasional Excess of Nitrite from Foods in Finland
A study by the Finnish Food Safety Authority Evira has found that in Finland the nitrite intake from foods and household water exceeded the acceptable daily intake for many children....
Livestock and the Promise of Genomics
The application of genomics offers huge potential to help feed the growing global human population with animal products sustainably, according to leading academics at the University of Alberta in Canada, using examples in cattle and pigs. ...
Mathematical Modelling of the Dynamics and Control of Salmonella
Among the conclusions from new research reported by BPEX in no. 21 of its 'Research into Action' series was that pen floor type had a greater effect on Salmonella infections in finishing pigs than the standard of cleaning....
Monitoring Welfare Procedures for Slaughter of Cattle
Essential checks should be made during the slaughter of cattle to assess the consciousness, unconsciousness or death of an animal to ensure welfare standards....
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