July 2012

Packing case-ready pork, sustainably

Leigh Ann Johnston

July 13, 2012

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A packaging optimization case study from Tyson Foods

Update to FSIS traceback, recall procedures

Dennis R. Johnson

July 3, 2012

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On May 7, 2012, the Food Safety and Inspection Service (FSIS) posted a Federal Register Notice titled: “Traceback, Recall Procedures for Escherichia coli O157:H7 Positive Raw Beef Product, and Availability of Compliance Guidelines.”

Is it getting hot in here?

July 1, 2012

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On May 7, 2012, FSIS announced that its traceback policy was about to change. Previously, in the event of a positive E. coli O157:H7 regulatory finding in finished ground beef, or in the event of a foodborne illness outbreak linked to ground beef, FSIS rarely would attempt to demine the original source of the contamination.

Business strategies: The 98% rule

Dan Emery

July 6, 2012

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With two decades of experience in the protein business, I have seen the same lesson offered repeatedly; when supply exceeds demand, there are many losers and few winners. Economics should be prominent in the curriculum of poultry science students, because the principal lessons of economics are ignored by key management groups.

Can garlic help fight ‘campy’?

July 16, 2012

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Researchers at Washington State University have found that a compound in garlic is 100 times more effective than two popular antibiotics at fighting the Campylobacter bacterium, one of the most common causes of intestinal illness. Their work was published recently in the Journal of Antimicrobial Chemotherapy.

Scrutinizing packaging costs

Chip Bolton

July 9, 2012

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When hasn’t the cost of packaging materials been a primary concern to protein processors? Always has, always will be.

Waste, not …

Andy Hanacek

July 4, 2012

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West Liberty Foods attains landfill-free status at two of its facilities (with the third on the way) as the company raises the bar for the industry once again.

Meat Science Review: HPP, ground beef and the ‘Big 6’ STEC

Catherine Cutter David Depasquale John Hayes Reshani Seniviranthne Christopher Raines

July 5, 2012

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High-pressure processing (HPP) is a commercially available, non-thermal process that utilizes water under pressure to reduce pathogens while also extending the shelf life of the product. The mode of action of HPP against microbes is protein denaturation (breaking of covalent bonds), ultimately resulting in cellular death. Researchers have documented the effectiveness of HPP on pathogens in a variety of muscle foods.

Formed products continue to improve

July 19, 2012

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With the ever-changing world of value-added driving technology in forming technology across multiple proteins, The National Provisioner turns to Marc Gaddis, president of Gaddis Food Group Consulting, to get his perspective on the technology and trends driving the forming process today.

Protein Problem Solver: Generating smoke savings, while maintaining quality

Ed Daniels, D.F.E. Companies, industry consultant

July 12, 2012

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Tough economic times demand cost-savings efficiencies that often force us to settle for lower quality. But, what if we still demand excellence?

Cooking/chilling systems search for efficiency

Finding sustainable methods of operation and energy consumption rule the day when it comes to the challenges facing the cooking and chilling processes.

Megan Pellegrini Lynn Knipe

July 12, 2012

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Today, most methods of mass cooking and chilling are pretty economical and sufficient for their purpose. However, processors and manufacturers continue to tweak thermal-processing procedures to eliminate remaining challenges.