January 2013

New, improved Lm sampling program arrives

January 11, 2013

On Dec. 19, 2012, the Food Safety and Inspection Service (FSIS) issued Notice 73-12 implementing changes in the agency’s two robust Listeria monocytogenes (Lm) sampling programs.

Employee Matters

Employee wellness in the new economic world

When it comes to employee wellness programs, one doesn’t have to be a big company to achieve big results.

Preston Diamond

January 14, 2013

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Wellness is a state of mind and body. It is an individual thing.

5 tips for writing your company's sustainability report

Pointers on how to put pen to paper and represent your company's information successfully.

Leigh Ann Johnston

January 15, 2013

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In February 2013, Tyson Foods will release its fourth sustainability report. Very few people know that, with the exception of our first report, our sustainability reports have been developed by Tyson team members.

Fight for Food Safety

Incentivizing food safety, part 1

Shawn K. Stevens

January 11, 2013

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Not a single day goes by when we don’t hear about the critical importance of food safety. We need to develop, embrace and encourage a robust food-safety culture, we’re told.

Agri Beef's STAR-studded growth

Andy Hanacek

January 21, 2013

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Having had impressive success thus far, Agri Beef Co. uses its STAR Commitment as the basis for growth of its premium products to consumers worldwide.

Protein Problem Solver

Williams Sausage streamlines shrink-wrapping efficiency on breakfast-sandwich line

January 17, 2013

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Since 1958, Williams Sausage has produced country-style whole hog breakfast sausage.

Elizabeth Fuhrman

January 25, 2013

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Demand for trays in meat, poultry and seafood packaging is expected to increase 3.9 percent per year to $860 million in 2015, according to Cleveland, Ohio-based The Freedonia Group Inc.’s April 2011 Meat, Poultry & Seafood Packaging report.

Elizabeth Fuhrman

January 24, 2013

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Processors face a variety of trials with slaughter equipment. It is a real challenge to design equipment that is durable, easy to maintain and capable of work cycling in environments that have large changes in temperature and humidity. In addition, processors still need to protect workers and be concerned about food safety.

Food industry reassessing phosphates?

The food industry is researching and testing natural alternatives to inorganic phosphates, due to recent health concerns.

Megan Pellegrini

January 23, 2013

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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.

Safeguarding tenderized meat

How should processors deal with allegations that mechanically tenderized beef is unsafe?

Megan Pellegrini

January 22, 2013

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

Battling the bad intentions of food fraud

What protein processors can do to combat the latest challenge to a safe food supply — the concept of food fraud.

Elizabeth Fuhrman

January 11, 2013

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In recent years, the science of food safety has evolved from the continuous supply of safe food to encompass terminology such as food defense and food fraud.

Meat Science Review

Salt penetration in dry-cured hams

Gregg Rentfrow Ryan Chaplin Surendranath P. Suman

January 14, 2013

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Dry-cured hams, popularly known as country hams, are a regional delicacy enjoyed in the southeastern United States.

Special Report

A sharper image for Hillshire Brands

After renewing its emphasis on meat-centric innovation, Hillshire Brands feels as though its direction is clear and its employees are tightly focused on its goals.

Andy Hanacek

January 16, 2013

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This is the first installment of what is expected to be a quarterly check-in with the Hillshire Brands team as it maneuvers through its first full year removed from the days of Sara Lee Corp.

2013 Economic Outlook