Articles by Megan Pellegrini

This spring, a Cargill pork plant in Ottumwa, Iowa, accidently released 20,000 gallons of untreated wastewater (because of a control panel malfunction) into the Des Moines River until a backup pump began operating.

Last year, a new burger patty was introduced to foodservice operators that cooks in half the time of other burgers.

Cook and chill technologies affect products as small as individual airline entrees to 2,000-pound batches of meats for casino commissaries to luncheon meats for school and hospital commissaries.

Since 1998, food-grade lubricants haven’t been regulated by any government body

How do whole-muscle products fit in with the latest natural and grass-fed trends?

The lunch menu is changing — whether at restaurants, work or schools — due to a recovering economy, high protein prices, increased focus on ethnic cuisine or health.

What’s more powerful for food safety: a sanitizer or effective sanitation procedures?

How does meat become gluten-free exactly?

Which is the greater threat to food safety: the bacteria on the employee or the food itself? Employee

Sausage isn’t usually thought of as being trendy.