Food Safety - Articles - Page 132 | The National Provisioner

Pew Report: Slow government response contributed to illnesses in 2011 Salmonella outbreak

April 4, 2013

An examination of a Salmonella Heidelberg outbreak linked to ground turkey illustrates that health authorities must be more aggressive in their efforts to detect and respond to foodborne illnesses.

Sanitizers build upon past success

Meat and poultry processors are doubling down to fight foodborne pathogens through new and old mixtures.

Megan Pellegrini

March 18, 2013

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Apparently, the cure for nasty foodborne pathogens has been hiding in our yogurt all along. Lactic acid, which is a product of nature and dissolves without any chemical residue, is one of many natural acids fighting the good fight against pathogens on carcasses today.

Protein Problem Solver

X-ray system provides quality for food safety

February 22, 2013

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St. Clair Foods is one of the premier foodservice providers for salads and entrees in the United States.

Animal disease traceability picks up the pace

Elizabeth Fuhrman

February 11, 2013

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States continue to develop and implement an efficient and cost-effective animal disease traceability (ADT) system.

Meat Science Review

Properties of natural and organic 'naturally cured' meats

Joe Sebranek, Iowa State University Gary Sullivan, University of Nebraska-Lincoln

February 8, 2013

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A somewhat unusual aspect to "cured" natural and organic processed meats is that nitrate and nitrite cannot be added as ingredients, because "preservatives" are not permitted in natural and organic foods. This has resulted in alternative meat-curing processes that utilize natural sources of nitrate, typically celery juice concentrate or powder.

Until the next time

John Vatri

February 6, 2013

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Cardinal Meats experienced its first recall in 2007. The details surrounding the recall were typical for a burger processor: We unknowingly purchased boneless beef from a CFIA approved supplier – this meat was contaminated with E.coli O157:H7.

Interative solutions and tools available at the Food Safety Summit

January 30, 2013

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BNP Media’s Food Safety Summit, April 30-May 2, at the Baltimore Convention Center in Baltimore, includes an interactive feature in its lineup.

West Liberty Foods installs high pressure pasteurization systems

January 24, 2013

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The company has completed the installation of a Hiperbaric High Pressure Pasteurization System (HPP) in their Mount Pleasant, Iowa facility.

Battling the bad intentions of food fraud

What protein processors can do to combat the latest challenge to a safe food supply — the concept of food fraud.

Elizabeth Fuhrman

January 11, 2013

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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.