Articles by Elizabeth Fuhrman

Antimicrobial interventions have been instrumental in improving food safety in the meat and poultry industry.

Processors continue to push the growth of vision systems in automating some procedures on processing and packaging lines.

MOL-PCR can rapidly screen samples concurrently for several STEC O serogroups and three major virulence factors (genes for two Shiga toxin and intimin).

Consumers’ interest in natural and organic products along with products that are labeled with simplified ingredient lists are driving the development and increased use of shelf-life extenders.

Bacon has become a bright spot in the day, all times of the day, for consumers, retailers, foodservice and processors alike.

Processing wastewater is consistently at the top of processors’ challenges as they continue to look at wastewater treatment systems advancements, water conservation and water recycling.

Sales of cooking sauces, pasta sauces and marinades grew 12 percent between 2010 and 2015, according to Chicago-based Mintel International’s Cooking and Pasta Sauces, Marinades – US report from December 2015.

Many processors, such as OSI Group, in Aurora, Ill., have established multiple hurdles to prevent and detect foreign material within their product streams.

The use of antimicrobial and antioxidant ingredients is growing in meat and poultry products because of the need for longer and more dependable shelf life along with increasing the safety of food products.

Sixty-two percent of nearly 1,600 chefs surveyed for the National Restaurant Association’s What’s Hot 2016 Culinary Forecast named barbecue a perennial favorite in 2016, making it one of the top three leading perennial favorites in restaurants.