In this video interview, Executive Director of AMSA Thomas Powell discuss the goal to standardize industry terms as well as the challenges he anticipates the task force may encounter during the process.
In this video interview, Deidrea Mabry, Director of Scientific Communications and Technical Programs of AMSA, discusses the launch of AMSA’s new website.
Researchers at the Georgia Tech Research Institute (GTRI) are exploring the use of ice slurry as an alternative chilling medium for poultry processing.
The aim behind humane methods of slaughter in processing plants is to ensure the welfare of any animal subject to pre-slaughter stunning by means of diminishing stress levels and eliminating any pain felt during slaughter.
Federal U.S. food safety surveillance data in recent years shows significant progress by the poultry and red meat industries in reducing foodborne pathogens.
Editor-in-chief Andy Hanacek uses the recent media coverage of the measles outbreak as an example of how the media and consumers react positively to scientific research that counters popular opinion.
Despite decades of research, implementation of the Food and Drug Administration’s Food Code, and millions of dollars invested in food safety training programs, there has not been a significant reduction of foodborne illness outbreaks or food product recalls