Food Safety

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Recently we received that dreaded call that a child had become ill with E.coli O157:H7 poisoning, and although they couldn’t say for sure, they believed over the past couple of weeks the child may have eaten one of our burgers.

Comparing 2013 to 2015 there has been a 15 percent increase in the total recalls, but that in and of itself doesn’t tell the whole story.

Current research has implicated bovine lymph nodes as a potential source of Salmonella contamination of ground beef.

The never-ending quest for greater operating efficiencies by meat and poultry plant operators is making the sector ripe for clean-in-place (CIP) systems.

Keeping workers safe is an ongoing challenge for meat and poultry processors.

A recurring question I receive from clients, former colleagues, the public, family and associates is, “HIMP, what’s the big deal with it?” Then it seems everyone has an opinion, most based on what they have “heard” in the media.

In the meat industry, one might consider Wayne Marcho, founder of Marcho Farms, to be a trailblazer, as he has had a long history of investment into doing “what’s right” by the company and its consumers — the most recent evidence occurring when its continuous-improvement efforts were turned toward its already-strong food-safety record.