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.

Small batch versus large batch mixing: which one works better? It all depends on how the operating controls are set.

It makes sense that consumers would rather read “carrot fibers” on an ingredient list than inorganic phosphates.

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.

Without a little TLC, slicers couldn't effectively slice product nor keep it pathogen-free.

Due to ingredients such as phosphates, processors of lunch meat, sausage, ham, canned fish and processed meats can offer long-lasting, moist and tender products.

Could mechanically tenderized beef become 2013's version of "pink slime"?

Once a basic preventive-maintenance program is in place, tools such as software programs can certainly be used to increase its effectiveness and efficiency, but the onus still rests with management.

Did tougher food-safety regulations lead to advances in antimicrobial applications over the last year?