A recent study evaluated and compared the level of conformity with food safety requirements in cattle and pig slaughterhouses, for which large-scale and beef facilities scored better, on average.

A recent project report published by the UK Food Standards Agency reflects the potential of advanced technologies and data analytics—such as artificial intelligence (AI) and imaging methods—for improving meat inspection processes.

Atelier Meats explains the benefits and technology behind lab-cultivated meats—including the food safety concerns underlining the science.

The European Food Safety Authority (EFSA) published a study that measured the prevalence of Salmonella in swine carcasses and evaluated the factors that influence Salmonella levels.

The Joint Food and Agriculture Organization of the United Nations and World Health Organization Expert Meeting on Microbiological Risk Assessment (JERMA) recently published a summary of control methods for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy.

The American Association of Meat Processors (AAMP) recently announced an upcoming video series to help meat processors adjust to proposed revisions to the U.S. Department of Agriculture’s Food Safety and Inspection Service’s Appendices A and B.

The Danish Veterinary and Food Administration has released a new action plan for reducing illnesses from Campylobacter from chicken.

Kansas State University and Cargill have joined forces to identify an effective pre-harvest, pre-grind sampling strategy for predicting Salmonella contamination in turkey flocks that are raised for ground meat.

Reducing food waste is imperative for fighting world hunger, and technologies to reduce food waste can also help improve food safety, quality, and shelf life.

The COVID-19 pandemic has significantly shifted consumer demand away from restaurants and foodservice to home meals and ready-to-eat (RTE) meat and poultry products. As a complement for more convenience-type items, consumers began focusing on product expiration dates to limit trips to retail markets. Combined with consumers' nutritional focus on sugar, sodium, fat content, and additives, meeting these expectations and requirements is a serious challenge for meat and poultry processors. The most common challenges for reformulation are reduction of sodium and replacing additives such as nitrite and preservatives.