Recently, the Food Safety and Inspection Service (FSIS) issued a white paper titled: “Current and Future Development and Use of Molecular Subtyping by USDA-FSIS.”
This summer, the U.S. Department of Agriculture proposed that mechanically tenderized beef and beef products injected with marinade or solution be labeled due to food-safety concerns.
The National Poultry Improvement Plan (NPIP) was established in response to a need to control diseases whose existence was incompatible with the development of a modern poultry industry.
Ready-to-eat (RTE) protein producers are more frequently being asked to deliver clean-label products by their retail, club-store and foodservice customers
The Food Safety Modernization Act (FSMA) was created to ensure the safety of the U.S. food supply. FSMA shifts industry focus from responding to contamination, to preventing it, making food processors take a more proactive approach to eliminating and preventing foodborne contaminants from entering their plants.
Winston Churchill once said that Americans are a great people in that you could always count on them to do the right thing, once they had tried everything else.
Apparently, the cure for nasty foodborne pathogens has been hiding in our yogurt all along. Lactic acid, which is a product of nature and dissolves without any chemical residue, is one of many natural acids fighting the good fight against pathogens on carcasses today.