On June 11, the Food Safety and Inspection Service (FSIS) announced the availability of its updated guidance, “Best Practices Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens.”
On Jan. 10, 2014, the Food Safety and Inspection Service (FSIS) released its updated Directive 10,240.4, Rev. 3, entitled: “Verification Activities for the Listeria monocytogenes (Lm) Regulation and the Ready-To-Eat (RTE) Sampling Program.”
A somewhat unusual aspect to "cured" natural and organic processed meats is that nitrate and nitrite cannot be added as ingredients, because "preservatives" are not permitted in natural and organic foods. This has resulted in alternative meat-curing processes that utilize natural sources of nitrate, typically celery juice concentrate or powder.
FSIS is alerting the public of a recall being conducted by the Canadian Food Inspection Agency and Aliya's Foods Limited for approximately 4,865 pounds of frozen butter chicken and rice products imported from Canada that may be contaminated with Listeria monocytogenes.
The January 2016 issue of The National Provisioner features our cover story on Butterball’s plant expansions and acquisition of two processing facilities, along with a Q&A from Andy Hanacek’s exclusive tour of the new Butterball further-processing plant, and much more.
Check out the December 2015 issue of Independent Processor featuring our cover story on West Loop Salumi, the only USDA salumeria in the city of Chicago. This issue also includes features on the rising popularity of lamb, how to track and trend your HACCP data, and much more.