Meat and Poultry Processing Top Stories

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The pest-control technologies currently used for poultry facilities primarily rely on spraying pesticides to disinfect waterers and feeders. 

Driven by the huge increase in at-home meal occasions during the COVID-19 pandemic, bacon, like numerous other proteins, has seen an upsurge in overall buyers vs. a year ago for the latest 52 weeks, ending June 14, 2020, in multi-retail outlets, excluding convenience, according to IRI, Chicago. 

The three major functional ingredients areas — salt, sodium nitrate and lactates such as sodium lactates and sodium diacetate — have the biggest impact on food safety, shelf life and product quality. 

Metal object contamination in the meat industry is relatively rare, but it can lead to a disproportionate amount of recalled products. According to 2019 USDA data, recalls for possible presence of metal objects accounted for 34% of foreign matter contamination cases and for 90% of total pounds of recalled meat.

The Coronavirus pandemic has hurt many businesses and affected many ways of life. Restaurants have been hit particularly hard, and the industry is still reeling from reduced capacity, closed dining rooms and the lingering uncertainty about how to avoid the virus.

When it comes to the holiday feast, nothing beats the sight of a perfectly cooked turkey at the center of the table.

Managers at aging processing plants are poised to improve or replace their existing wastewater systems. What will they find? Innovative, sustainable and less expensive cleaning systems that now require smaller footprints.