Articles by Megan Pellegrini

The likely culprits in most cases of foodborne illnesses are improper equipment maintenance and sanitation. Mixers and blenders are being upgraded for increased sanitary design and automation.

In 2015, the U.S. had its largest increase in seafood consumption in 20 years and was the second largest consumer of seafood in the world after China.

Snacking is becoming a way of life for younger consumers, and is affecting menu development and product choices.

Despite minimal changes to the livestock of slaughter in the past 30 years, innovation efforts are focusing on refinement of methods and equipment.

The year 2016 was a far less dramatic year for the beef, pork and poultry industries and provided breathing room for industry participants to absorb last year’s sluggish export sales, large animal supplies and falling prices.

As consumers demand more transparency on product labels, they are requesting fewer ingredients or, at least, ones that don’t sound like they come from chemistry class.

While the meat processing system relies heavily on worker skill, meat and poultry processors are looking at automation to help eliminate repetitive worker motions and reduce work-related injuries.

Bacteriophages have been the next big thing for several years. Will this be the year phages break through for critical acceptance?

According to the Department of Labor (DOL), workers in the meat and poultry slaughtering and processing industries are experiencing fewer injuries and illnesses.

A person would be forgiven if they confused a grocery store deli for a fast-casual restaurant or vice versa.