Meat International.com

Meat processors constantly face the challenge of improving sanitary conditions in hygiene-sensitive areas while keeping costs as low as possible and increasing reliability. Read more >

Even with various governmental regulations and HACCP, many things still seems to be going wrong in manufacturing meat products. There are two misunderstandings behind this phenomenon - the cleaning procedure and the hygienic design of food equipment. Read more >

For food production, there is hardly another factor of such high importance than hygiene. Multivac's new hygiene design of their thermoforming machines creates more control to ensure a high standard of hygiene, with less effort and lower costs. Read more >

The USDAs Food Safety and Inspection Service recentlyheld a public hearing regardingthe petition submitted three years ago to allow irradiation as processing aid and enabling it to be potentially both an industry and publicly accepted weapon against food pathogens. Read more >

Food safety and product quality are major issues in meat processing. Researchers at the Georgia Tech Research Institute in Atlanta, GA, US believe that the infrared computer vision system could help make meat products safer, tastier, and less costly to produce. Read more >

Many factors contribute to foodborne disease outbreaks, including surface to product contact cross-contamination. A recent study demonstrated the efficacy of commercial conveyor belts containing a microbial inhibitor in reducing the populations of several foodborne bacterial pathogens. Read more >

Scientists worldwide are working hard to develop new food safety solutions. Some recent equipment innovations allow faster, more precise and more reliable micro-organism detection and quantification. Read more >

Nanotechnology can be used to detect pathogens and contaminants in meat at different stages in the supply chain, helping to ensure end-to-end food safety. Read more >

LITMUS LLC and the U.S. Food and Drug Administration (FDA)’s National Center for Toxicological Research announced a dramatic improvement over current testing methods to detect food borne pathogens such as Salmonella, Listeria, Campylobacter, and E.coli. Read more >

The U.S. Food and Drug Administration (FDA) recently issued Draft Documents on the Safety of Animal Clones. MI reviews the FDA’s findings, the response from the EU, and takes an in-depth look at the issues surrounding animal cloning. Read more >

Meat packers that control the temperature and humidity of their warehouse and production facility environments can potentially save thousands of dollars annually by protecting inventory quality. The trick is knowing how to do it. Read more >

A new computer vision system developed by Georgia Tech scientists detects foreign objects in processed meat products. It is now in its latest field trials, which show a promising future for the machine. By T.J. Becker Read more >

Ionising radiation is widely used around the world today as a safe and effective non-thermal way to pasteurise ground beef, poultry, and spices. Scientists in Wyndmoor, Pennsylvania, are discovering more about how this valuable technology can be used to improve food safety By Jim Core,... Read more >