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The problem of Salmonella and Listeria bacteria represent one of the biggest challenges in meat processing industries. Frequent use of water to rinse and remove dirt and debris from the product, the work stations, floors, and walls is essential. Water supplies are often contaminated, though, or... Read more >

Securing the borders is one way of insuring the safety of food imported from other nations, but border management among trading nations also means finding ways to push the border back. Read more >

A study aimed to investigate the influence of non-indigenous bacteriocin-producing culture of Lactobacillus sakei on the safety and quality of traditional fermented sausages. The sensory properties of sausages were improved, mainly acidity, tenderness and juiciness. Read more >

No food processor wants pathogens contaminating the product in the plant for one obvious reason - the product on sale at retail might carry the risk of foodborne illness. Read more >

With recent developments concerning E. Coli O157: H7, the importance of effective and efficient holding of tested product planning has never been greater. Read more >

Meat processors need to link up with livestock producers, retailers and national authorities to jointly accept and share responsibility for food safety and the prevention of crippling animal disease, as well as the costs, when things go wrong. Read more >

Consumer confidence is falling despite the fact that the US reported the least amount of E. Coli-related recalls in ground beef in 2007 than it did in 1997. This indicates that the meat processing industry is improving its standards. Read more >

The growing incidence of E. Coli 0157:H7 pathogens found in ground beef in the US during 2007 did not stop at year end. More recalls were announced during January 2008, ahead of a special E. Coli 0157 Briefing Conference in Washington D.C. on 23 January. Read more >

The details of this European meat scandal read like a detective novel, potentially ending up at the doorstep of one of the world’s largest meat companies. Read more >

The recent outbreak of foot and mouth disease (FMD) among UK cattle has cast a dark shadow over the meat industry there, as government officials struggled to confirm the source of the infection. Read more >

Reportedly, there are 12 federal government agencies administering as many as 35 laws dealing with food safety in the US. A series of embarrassing slip-ups has people asking if major reforms are needed. Read more >

Whether it is beef and pork given contaminated feed or baby milk poisoned with chemicals, food scares are helping drive sales in the budding organic food sector in China. Read more >

Six cases of bovine tuberculosis in Britain suggest the cow illness may spread by human-to-human contact, say researchers who traced transmission of the disease between patrons of a bar and a nightclub. Read more >

Three consumer advocates supported the US National Meat Association’s recent award to Mr. Eldon Roth for outstanding industry achievement; including his high-tech processes for eliminating pathogen risks in ground beef. Read more >

The past decade has brought food safety to the fore of meat processors’ minds, as both customers and governments have put more pressure on them to improve their testing capacities. The industry has kept itself updated on the newest advances in pathogen detection. Read more >

Grovac processing, developed in the mid-80s and currently used in seafood and poultry operations, could offer small meat processors and retailers a way to reduce the pathogen load in their meat products,while increasing shelf life. Read more >

ISO 22000, a new International Standard designed to ensure safe food supply chains worldwide, was recently published. As meat companies begin complying with the standard, here's a brief look at the new requirements. Read more >

Food service giant Compass Group North America, together with its partners Environmental Defense and Smithfield Foods, announced a first-of-its-kind purchasing policy to curb antibiotic use in pork production. Read more >

The few cases of BSE in cattle in Canada and the US should not cause panic among consumers and producers, the FAO says. Nor should the single case of BSE recently confirmed in a goat in France. Read more >

As the battle for meat free of disease-causing micro organisms continues, researchers are looking at ways of reducing the initial contaminating load. It seems rather straightforward, but one of the best strategies is to keep a clean production line, from farm to abattoir. By David Edmark Read more >

Meat International celebrates 15 years of service to the meat Meat International celebrates 15 years of service to the meat industry. As part of these celebrations, several articles throughout the year will focus on changes and developments in this industry during this past decade and a half. In... Read more >