Meat and Poultry Processing Top Stories

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In many ways, Listeria monocytogenes (Lm) continues to elude industry efforts to eradicate the pathogen from ready-to-eat (RTE) deli meats.

While at the Annual Meat Conference, Sam Gazdziak spoke with Lance Layman of Sugar Creek Foods about a European cooking technique called sousvide that never burns the meat.

Technology has come a long way and we see improved food safety as a result. More food companies are beefing up their food-safety programs, so instead of responding to contaminations, they are better prepared to prevent such incidents from occurring.

The presence of Salmonella in beef products and development of methods to prevent that presence have been focal points for all sectors of the beef industry in recent years.

One of the biggest challenges in food safety in today’s beef processing industry is the reduction of E. coli contamination in ground beef.

Someone who has never been through a recall doesn’t truly understand how costly even a small mistake can be. According to a New Jersey PIRG study, food recalls and foodborne illnesses cost approximately $77 billion each year in the United States alone.

Entropy has always been taught as a measure of the disorder in a system containing energy or information. In this definition the less ordered any system is, the greater is its entropy or disorganization.

So, you’re expanding operations and upgrading equipment. Maybe it’s time for a new packaging machine, or maybe a new grinder, splitting saw, etc.

Never before has “food safety awareness” been as high as it is today. As a result of the efforts of industry over the last 20 years, we have seen a drastic decrease in the annual number of outbreaks and recalls. In the food industry, however, even a single illness is one too many.