Articles by Elizabeth Fuhrman

The slicing quality of meat and poultry items can be a feature used to appeal to consumers.

More meat and poultry processors are turning to high-pressure pasteurization (HPP).

Not one pre-harvest intervention can combat all pathogenic microorganisms alone

Cured meat competitions occur in regions, states, nationwide and internationally.

As interest in more natural products continues to grow, bacteriophages (phages) — basically viruses that kill bacteria — have become particularly appealing.

Metal detection is a fairly common activity for meat and poultry processors, but more processors are moving away from using metal detection alone and using X-ray systems for broader foreign-object detection.

Recently, more spices and seasonings are making their way into meat and poultry products for their antimicrobial and antioxidant benefits

Growth of prepared foods in delis has kicked into overdrive during the past few years.

Mixing quite possibly could be the place where more opportunities for mistakes can occur than any other spot in the pre-cooked process.

Wintertime may seem to be an easy time to discuss freezing systems, but the challenges — such as energy management — and solutions to answer those trials are in the works all year long.