The first-ever American Meat Science Association (AMSA) virtual experience was held as AMSA hosted the 66th International Congress of Meat Science and Technology (ICoMST) and the AMSA 73rd Reciprocal Meat Conference (RMC), where science and inspiration met. AMSA was able to welcome the world’s meat science community via an exclusively virtual event thanks to our virtual platform sponsor Empirical. 

As the COVID-19 pandemic lingers on, some people are becoming lax in three areas that are critical to decreasing the spread of the COVID-19 virus: face masks, social distancing and handwashing.

On June 4, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS, or the agency) published a Federal Register notice, Expansion of Shiga Toxin-Producing Escherichia coli Testing to Additional Raw Beef Products. 

As COVID-19 cases continue to rise in the United States, the meat industry increasingly faces the potential of pandemic-related economic and legal threats. 

What if the key to improving food safety in thermal processing — heating, cooking and smoking — is more water?

Employee hygiene in packing plants is now not just about protecting food, but protecting employees.

Traditional processing of summer sausage applies lower fermentation pH values (≤4.6) and higher thermal treatments after fermentation to meet U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) performance standards for E. coli O157:H7 lethality (5D process; decimal reduction dose).

While listening to an inspiring podcast recently, the speaker made an impact on my view of the unusual times we as a global community have recently encountered due to the COVID-19 pandemic.

Approximately 7 billion hot dogs are eaten between Memorial Day and Labor Day each year with 150 million eaten on July 4 alone, according to the National Hot Dog and Sausage Council (NHDSC).