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Articles Tagged with ''antimicrobial''

Antimicrobial dips & sprays

Intricate aid for food safety

Elizabeth Christenson Fuhrman

Elizabeth Fuhrman

December 21, 2015

Antimicrobial dips and sprays have tested properties that have been aiding processors in the meat and poultry industries for decades now.

Pre-harvest interventions beef up biosecurity

Pre-harvest interventions run the gamut of biosecurity, antimicrobials and carcass washes.

Megan Pellegrini

Megan Pellegrini

June 16, 2015

This winter, Foster Farms announced that a strain of avian flu was discovered at one of its commercial turkey ranches.

AMSA 68th RMC Symposium Speakers Announced Antimicrobial Resistance In Livestock Production

May 6, 2015

The American Meat Science Association (AMSA) is pleased to announce that, Drs. John Schmidt, Scott Ladely and Morgan Scott will be the featured speakers.

FDA reports positive trends in antimicrobial resistance

April 17, 2015

The 2012 Retail Meat Report and the 2013 Retail Meat Interim Report showed mostly decreasing antimicrobial resistance trends.

In search of the right spice

Spices and seasonings can make meats safer and more nutritious, but incorporating ingredients that won’t compromise the sensory appeal of proteins remains a stumbling block.

Rich Mitchell

Richard Mitchell

March 12, 2015

Proteins that can enhance health and wellness are becoming more valuable shopper magnets.

The Ericson Manufacturing Company expands Perma-Kleen anti-microbial product

February 13, 2015

Ericson Manufacturing announces a revolutionary step in the fight against bacterial contamination and growth.

Confinement odors, meet your match: Paper Pak Industries introduces UltraZapOdorVac

February 10, 2015

UltraZapOdorVac is an absorbent that simultaneously captures any confinement odors and reduces bacterial growth in the purge.

Food Safety

Antimicrobials add safety layer

Elizabeth Christenson Fuhrman

Elizabeth Fuhrman

December 9, 2014

The meat and poultry industries use a multi-hurdle approach to food safety.

Meat Science Review: Using faster instrument measurements to evaluate shelf life

S. Niebuhr, Iowa State University J. Dickson, Iowa State University K. Adams, Iowa State University

October 9, 2014

The standard method of determining microbial populations in meats involves time-consuming microbial plate counts

Ingredients & Formulation

Keeping brines, marinades and seasonings safe

New technologies are sanitizing the ingredient label.

Megan Pellegrini

Megan Pellegrini

September 18, 2014

While marinades get spicier for Latin and South American cuisines and barbecue grilling, new technologies are keeping them safe.

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