Summary: Canada’s historic meat recall provides lessons on the importance of a food safety culture for all those along the food supply chain.

There is work to do to help the public understand livestock production and the practices associated with it.  

Various segments of the beef processing industry now test for the Top Six EHEC using test kits or services from a number of companies or commercial laboratories.

When we debate how animals should be treated, we are also debating the safety of our food.  

Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.

In the manufacturing of meat products, starter cultures are still used for technological reasons but are also are protective by inhibiting spoilage and pathogenic bacteria.  

The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.

Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.

A review of the state of lean finely textured beef.  

Food safety policy of the European Commission is aimed at ensuring high levels of consumer interest and health protection.