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On Aug. 20, 2015, the Food Safety and Inspection Service (FSIS) issued Directive 10,010.1, Rev. 4.

The way FSIS conducts Food Safety Assessments (FSAs) is about to change.

In recent years, livestock producers, family farms and Attorneys General offices in the dominant agricultural states have been alarmed with the aggressive pursuit of the U.S. meat packers by foreign investors.

As a meat scientist, I try to be precise in referring to beef cuts. But at the same time, I must be aware of the alternative names for those cuts which may have historical, regional or marketing significance.

In the last few years, we have seen the public health community (and regulatory agencies) utilize a new microbial analytical method that will ultimately be a game changer — genome sequencing (GS).

Are the federally mandated safe-handling warnings present on every raw animal product outdated?

Any time a government agency seeks to advance regulation that can affect a property owner’s rights, controversy is inevitable.

Sustainability is top of mind for the meat industry, both for improving efficiency and managing resources. Demonstrating a commitment to sustainability can also be good for the bottom line.

Animal welfare auditing has become as commonplace in slaughter establishments as HACCP monitoring practices.

My trip to visit this year’s Independent Processor of the Year, Dole & Bailey, also left me with an afternoon to walk part of the Freedom Trail.