The meat of healthy cattle is sterile and surrounded by two areas that are highly contaminated with microorganisms. These areas are the hide and the intestinal tract.

Wherever there are bacteria, very likely there are bacteriophages attacking them.

Cattle producers need a variety of tools in their pre-harvest toolbox to aid in food-safety interventions.

Manufacturers of ready-to-eat meat and poultry products have dramatically improved the safety of their products during the last decade.

The awards were presented during the 2013 Food Safety Summit held at the Baltimore Convention Center.

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.

Recalls occur on meat and poultry products for a variety of reasons — from positive tests for pathogens to allergen-labeling issues to foreign-material contamination. Any reason for a product recall is a serious one — and each should open the industry’s eyes to what it can do better to prevent these recalls from occurring.

In its first-ever lab analysis of ground turkey products, Consumer Reports found potential disease-causing organisms in most of the samples it tested.

Canada's beef industry is about to ask the federal government to approve the use of irradiation in meat-processing plants to kill E. coli bacteria in a full range of meat products.

Ground beef and chicken pose the greatest likelihood of hospitalization, according to a new report by the Center for Science in the Public Interest.