FSIS considers any raw breaded stuffed chicken product that tests positive for Salmonella at one colony-forming unit
per gram or higher to be adulterated.
Nearly 2,300 meat scientists represent university research and teaching institutions, government and meat processing, packaging, equipment, ingredient and service companies in the United States and internationally.
Sustaining partnerships from companies associated with the meat industry stabilizes the association and allows for expanded educational resources and student events.
Each supplier uses ReposiTrak's network to share traceability data with their customers who now require FSMA 204-level traceability for more food categories than are included on the FDA’s Food Traceability List.
New members include producers of cured and smoked meats, fresh and frozen poultry, fully cooked options, on-the-go meat snacks and plant-based meat alternatives.
AIB International's research aims to equip these organizations with the knowledge and tools necessary to assist in proactively adapting to regulatory changes while enhancing consumer protection globally.
Burak Aksoy, associate research professor at Auburn University, develops two novel products to help reduce waste in commercial aquaculture feed pellets and meat products intended for human consumption.
On demand Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.
On demand Concerns over food safety, reliability, and traceability get a great deal of attention within plants. Yet the highly regulated – but often-overlooked – concern for the storage and use of hazardous materials is also important.
On Demand The National Provisioner’s Food Safety Webinar will host Dr. James Dickson, a Professor in the Department of Animal Science and the Inter-Departmental Program in Microbiology at Iowa State University. He will discuss strategies for dealing with two of the industry's most common and potentially deadly pathogen threats: Listeria and Salmonella.