Meat and Poultry Processing

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Happy belated Thanksgiving to all, as unusual as this holiday might have been for many of us. Here in the Hanacek household, we kept it low-key this year. 

In this episode, Francisco Najar-Villirreal speaks with Dr. Sara Gragg of Kansas State University. Dr. Gragg received her Ph.D. in Animal Science from Texas Tech University in 2012.

When it comes to reducing Salmonella prevalence at processing, U.S. Department of Agriculture (USDA) data show the industry is making progress.

Salmonella Reading is not usually a pathogen of concern, however when an outbreak does occur it garners plenty of public attention. There have been two recent S. Reading outbreaks in North America. The most recent outbreak occurred in 2019 and was linked to contaminated ground turkey products.¹

Though frontline jobs on the packing or processing floor are often assumed to be devoid of technology such as email or instant messaging, “deskless” shouldn’t mean disconnected. 

A recent survey conducted by Accenture found that 83 percent of respondents believe it’s important or extremely important for companies to design products that are meant to be reused or recycled.

It’s a juicy time to be in the U.S. plant-based meat market.

Dry-aged beef is a specialty meat product that has recently enjoyed an increase in popularity in the high-end food market. It is considered especially desirable for its unique flavors.

Rapid testing for pathogens in meat and poultry plants is crucial for minimizing the risk of foodborne illness, protein contamination and spoilage. Yet, getting accurate readings can be difficult.

Managing conveyors and belting in meat and poultry plants can be a complicated business.