Megan Pellegrini

Blades of glory: A little TLC goes a long way on slicers

Slicers improve in cut accuracy and waste reduction by staying sharp, flexible, and easy to clean.

Megan Pellegrini

March 15, 2013

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Without a little TLC, slicers couldn't effectively slice product nor keep it pathogen-free.

The 2013 Sausage Report: Steady as she goes ...

The sausage category has remained competitive and "drama-free" due to its share of the breakfast day-part, steady pricing and versatility.

Megan Pellegrini

February 11, 2013

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If you've eaten at a restaurant this year, you're familiar with the diversity of sausage offerings, whether a turkey sausage breakfast sandwich, modern peasant fare of homemade sausage, mustard, potato dumpling and kraut at a trendy restaurant, or just a straightforward bratwurst at a baseball game or cookout.

Food industry reassessing phosphates?

The food industry is researching and testing natural alternatives to inorganic phosphates, due to recent health concerns.

Megan Pellegrini

January 23, 2013

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Due to ingredients such as phosphates, processors of lunch meat, sausage, ham, canned fish and processed meats can offer long-lasting, moist and tender products.

Safeguarding tenderized meat

How should processors deal with allegations that mechanically tenderized beef is unsafe?

Megan Pellegrini

January 22, 2013

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Could mechanically tenderized beef become 2013's version of "pink slime"?

Preventive Maintenance

Programmable worker safety?

Preventive maintenance software programs are identifying worker-safety issues and helping solve many of them.

Megan Pellegrini

December 21, 2012

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Once a basic preventive-maintenance program is in place, tools such as software programs can certainly be used to increase its effectiveness and efficiency, but the onus still rests with management.

Spray ’n’ wash

New antimicrobial dips and sprays are available to help poultry and beef processors fight pathogens.

Megan Pellegrini

December 18, 2012

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Did tougher food-safety regulations lead to advances in antimicrobial applications over the last year?

Slicing done naturally

How well do naturally processed meats hold up in high-speed slicing operations?

Megan Pellegrini

November 13, 2012

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Food Safety online exclusive

The State of Food Safety Q&A with Dr. Elisabeth Hagen

Megan Pellegrini

November 6, 2012

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The National Provisioner sits down with Dr. Elisabeth Hagen, USDA Under Secretary for Food Safety, to assess the state of food safety in the meat- and poultry-processing industries.

State of the Industry: Food Safety