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Home » Topics » Expert Commentary

Expert Commentary
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Cordray's Corner
Cordray's Corner | Dr. Joe Cordray

Maintain Safety Measures

Joecordray
Dr. Joe Cordray
July 31, 2020
No Comments

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.


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woman with a petri dish
Commentary | Regulations & Legislation

FSIS proposes to expand E. coli testing for non-O157 STEC

John Dillard
July 31, 2020
No Comments

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. 


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gavel with Covid-19 on a sticky note
Commentary | Fight for Food Safety

COVID-19 aftermath: Come together, don’t fall apart

Shawn stevens 200x200
Shawn K. Stevens
July 30, 2020
No Comments

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. 


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kitchen with metal appliances
Tech | Processing

Steamed up for food safety?

Hydrated surfaces appear effective at preventing bacteria from forming during the heating process.
Megan pellegrini
Megan Pellegrini
July 2, 2020
No Comments

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


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hand washing
Tech | Food Safety

Hygiene : What was old is new

Hand-washing and other employee hygiene practices once protected the food supply; now, those same procedures keep employees safe as well.
Megan pellegrini
Megan Pellegrini
July 1, 2020
No Comments

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


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summer sausage
Tech | Meat Science Review

HPP can help reduce E. coli in beef summer sausage

Macc Rigdon Alexander M. Stelzleni Harshavardhan Thippareddi
July 1, 2020
No Comments

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).


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vector image of people and a graph
Guest Commentary | Dr. Phil Bass

Meat industry resiliency

The meat industry has bounced back from major challenges and changes before; in the post-COVID-19 world, we should expect a similar outcome.
Phil bass 2018
Dr. Phil Bass
July 1, 2020
No Comments

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.


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ground beef in small bowls
Commentary | Fight for Food Safety

Will expanded E. coli sampling be good for consumers?

Shawn stevens 200x200
Shawn K. Stevens
July 1, 2020
No Comments
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) recently announced plans to plans to significantly expand its routine verification testing for Shiga toxin-producing Escherichia coli (STECs), which includes the six non-O157 strains O26, O45, O103, O111, O121 and O145.
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hot dogs
Tech | Packaging

Consumer favorites rely on hot dog casings and netting

Hallie Forcinio
June 13, 2020
No Comments

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).


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cows in stalls
Tech | Processing

Tailor-made inventions for food safety

A multi-hurdle approach to pre-harvest interventions can be uniquely designed to meet each operation’s needs.
Megan pellegrini
Megan Pellegrini
June 13, 2020
No Comments

The three main components of pre-harvest intervention — probiotics and prebiotics in animal feed, pathogen resistance through vaccines or antimicrobials, and biosecurity protocols — all work together to reduce foodborne pathogens in beef, poultry and pork. Each operation, however, has to tinker with the formula to create its ideal solution.


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