Food Safety

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The Department of Animal Science offers two-year and four-year degree programs.

The products were subject to temperature abuse during storage at a distribution center prior to delivery to retailers, which may have resulted in the growth of spoilage organisms or pathogens.

Makenzie Jackson is a Butterball research and development food scientist, and Nicole Maxwell is a Butterball quality assurance lab supervisor.

The product contains soy and milk, known allergens, which may not be declared on the finished product label.

FSIS continues to explore opportunities to reduce Salmonella and AMR in FSIS-regulated products.

High pressure processing helps improve safety, quality and shelf life for lobster products.

The research was made possible in part by an endowing USPOULTRY Foundation gift from Cargill and proceeds from the International Poultry Expo, part of the International Production & Processing Expo.

The product contains cashews, a known allergen, which is not declared on the product label.

FSIS is issuing this public health alert to ensure that consumers are aware that this product should not be consumed.

The number of grocery stores and retailers carrying Gary’s QuickSteak products has increased by 150% over two years.