Food Safety

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Recently I have been reading a book by a philosopher who tells how the events in our lives that we may initially interpret as good may not turn out that way; similarly those events we initially see as bad may in fact lead to something good.

In food safety, the stakes are high. If a food processor doesn’t take a proactive food-safety stance, and then experiences a recall due to E. coli or Salmonella, it could put the company out of business.

So, which comes first, clean-in-place systems or plant design?

Nanotechnology deals with “nanoscale” materials and structures, their synthesis and applications.

Many companies promote “authentic” products, but Cher-Make Sausage Co. of Manitowoc, Wis., is in a unique position to make such a claim.

Ready-to-eat (RTE) protein producers are more frequently being asked to deliver clean-label products by their retail, club-store and foodservice customers

The meat-processing industry’s relationship with high-pressure processing (HPP) appears to have all the ingredients for long-term success.