When Harris Ranch renovated and expanded its cattle receiving and harvest floor at its Selma, Calif., processing plant earlier this year, it unveiled a design that maximizes animal welfare, food safety and ergonomics.
Last month, I wrote about how industry has managed to virtually eliminate E. coliO157:H7 from our beef supply. Indeed, in the last two years, there have been only a handful of recalls relating to E. coli, and none were associated with foodborne illnesses or outbreaks.
Whether or not the August 2013 proposed rule to mandate prominent labeling of raw “mechanically tenderized” beef is implemented by USDA-FSIS, producers of non-intact raw beef products (including ground) need to consider the raw materials used when assessing their food-safety system.
Integrated with an automated infrared pasteurization process, smoking with liquid condensates enables deli meat processors to enjoy rapid growth as well as improved yields and food safety.
November 9, 2013
The centuries-old process of smoking meat has taken a new turn. Instead of using the customary smokehouse to preserve and enhance the flavor of meats, food processors are integrating the smoking and browning into inline cooking, which not only simplifies a laborious process, but also delivers significant health and competitive advantages.