Food Safety

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Burak Aksoy, associate research professor at Auburn University, develops two novel products to help reduce waste in commercial aquaculture feed pellets and meat products intended for human consumption.

HPP Research Awards are open to undergraduate, graduate and postdoctoral researchers worldwide who have completed HPP-related food research projects between 2019–2024.

Cold chain logistics is one of the most challenging sectors in the already complex world of logistics and transportation, for the simple reason that so many things can go wrong. 

Fresh beef has relatively short shelf-life due to beef lipid’s susceptibility from attacks of free radicals and thus resulting in lipid oxidation.

Suppliers ensure proactive FSMA 204 compliance well before the January 2026 deadline.

At this stage, there is no concern that these detections pose a risk to consumer health.

After the confirmed discovery of HPAI in dairy cows by the USDA, the Meat Institute says that properly prepared beef is safe to eat and is not a food safety risk to humans.

Human illnesses caused by Salmonella has been an issue that the Centers for Disease Control and Prevention (CDC) and USDA’s FSIS have been grappling with for many years.

The company has received perfect ratings from preannounced audits in the past, but the AA+ rating is only achievable in an unannounced audit.

Researchers build a quantitative microbial risk assessment of Salmonella in poultry products to assess the likely impact on foodborne disease of interventions, performance standards and regulations targeting Salmonella levels and/or specific serotypes.