Food Safety

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In recent years, the science of food safety has evolved from the continuous supply of safe food to encompass terminology such as food defense and food fraud.

Did tougher food-safety regulations lead to advances in antimicrobial applications over the last year?

The National Provisioner sits down with Dr. Elisabeth Hagen, USDA Under Secretary for Food Safety, to assess the state of food safety in the meat- and poultry-processing industries.

JBS USA, held a press conference this afternoon to discuss details of its agreement with Canadian beef processor XL Foods, regarding the XL Lakeside facility in Brooks, Alberta, Canada.

This summer, let alone the past year, has been a busy one for new programs and guidelines from the USDA Food Safety and Inspection Service (FSIS).

Hygiene mandates in food production and packaging facilities continue to be a critical focus of processors and regulators, yet some companies still cling to cumbersome and less-than-effective methods of washing and sanitizing containers used in the process stream.

Between the field, the transportation, the slaughterhouse, the processing and the further processing, there are dozens of places where a foreign object can become embedded in the meat tissue.

Change is coming as clean-in-place and open-plant cleaning systems embrace sustainability measures and add more automation.

Astra's Philly cheesesteaks earn top marks for quality and safety, thanks to high-pressure processing.