If a meat processor were to spend $16 million a year on vaccines for its cattle to prevent bacterial contamination, but a recall still takes place due to contamination further down the line, is the earlier pre-harvest investment worth it?
This month, I’d like to talk about the little critter you see in the photo to the right. I’m doing this for a couple reasons. First, as a new dad, it’s my right to brag about the new baby. Second, I wanted to introduce you to your newest future customer.
In today’s world, safety seems to be something most people leave on the back burner. Although our world is an inherently dangerous place, the fact remains that, during the course of an average day, most people still never really worry about their own personal safety.
To provide the latest information on pre-harvest food safety practices to the poultry industry, NAMP is partnering with USPOULTRY, the National Chicken Council (NCC), Auburn University and the University of Georgia to host a major conference at the International Poultry Exposition (IPE) in January.
It’s that time of year when consumers typically experience increased media attention to food safety, as most foodborne pathogens grow fastest at summertime temperatures and high humidity.
Packers and processors are often targeted when beef safety issues surface. But we all know safety is not the responsibility of just one link in the beef production chain.
There have been recent examples of recalls for pathogens in raw products, even if the pathogen is not generally an adulterant in such products. These recalls have involved raw ground products bearing Salmonella and E. coli O26.
Researchers at the University of Florida Emerging Pathogens Institute have identified the Top 10 riskiest combinations of foods and disease-causing microorganisms, providing an important tool for food safety officials charged with protecting consumers from these costly and potentially life-threatening bugs.
