Meat and Poultry Processing Top Stories

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Barbecue is growing moderately in restaurants, with overall barbecue menu items growing 11 percent from the fourth quarter of 2016 to the fourth quarter of 2019, according to Chicago-based Mintel International’s Menu Insights (MMI).

Andrew Lorenz, president of We R Food Safety and Editorial Board member for The National Provisioner, discusses how meat and poultry processors should be prepared to protect themselves in the event that one of their products is recalled.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) recently updated two guidance documents regarding meat and poultry labeling claims.

It is almost impossible to be successful in any activity if you don’t fully understand the rules that govern success. By rules, I mean the way different elements of the activity interact and influence each other in order to achieve your goals. 

Investments in food-safety apparel and training workers to properly wear and handle garments seems a natural course for meat and poultry processors.

Bacterial pathogens, such as Salmonella spp. and Campylobacter, continue to be the leading suspected causes of foodborne illnesses from poultry products today.

Another weekly excursion to the grocery store, and I am approaching this trip as an adventure. The duration of my trips is increasing as I explore the origins of my food purchases. 

Another recall just came across the news feed. A few minutes before that, there was a news flash about a foodborne outbreak. It got me to thinking: What is the correlation, if any, between the foodborne outbreaks and recalls?