The launch of this meat research and discovery program will drive innovations beyond conventional meat processing and will streamline the tracking of foodborne pathogens throughout the meat production chain and evaluations of the efficacy of intervention measures.
The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is seeking comment on an advance notice of proposed rulemaking regarding the labeling of meat and poultry products created using cultured cells from animals.
The meat and poultry industry faced unprecedented disruption from the COVID-19 pandemic, as employees worked in tight quarters on production lines, making it especially vulnerable. What is the current state of knowledge of the risk factors for such workers?
The North American Meat Institute has released new equipment design principles to help with equipment food safety hazards in the meat and poultry industry.
There may be more antimicrobial-resistant Salmonella in our food animals than scientists previously thought, according to a new University of Georgia report.
The U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS) has changed its guidelines on controlling Salmonella and Campylobacter in raw poultry.