July 1, 2012
ICE interventions and fines associated with the Form I-9 can evaporate thanks to a new DHS worker eligibility screening process unveiled this year.
Read More
Finding sustainable methods of operation and energy consumption rule the day when it comes to the challenges facing the cooking and chilling processes.
July 12, 2012
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.
Read More
July 10, 2012
Renewed emphasis on preventing animal diseases pushes animal disease traceability programs forward.
Read More
July 17, 2012
The deli continues to modernize as it remains a destination for convenient meals.
Read More
July 13, 2012
A packaging optimization case study from Tyson Foods
Read More
July 3, 2012
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.”
Read More
July 1, 2012
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.
Read More
July 6, 2012
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.
Read More
July 16, 2012
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.
Read More
July 9, 2012
When hasn’t the cost of packaging materials been a primary concern to protein processors? Always has, always will be.
Read More
July 5, 2012
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.
Read More
July 19, 2012
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.
Read More
July 12, 2012
Tough economic times demand cost-savings efficiencies that often force us to settle for lower quality. But, what if we still demand excellence?
Read More
