March 2019

Fight for Food Safety

LFTB reclassification shows science can win

March 1, 2019

After a multi-month evaluation, the Food Safety and Inspection Service (FSIS) has ruled that LFTB meets the regulatory definition of ground beef under the law in 9 CFR 319.15(a) and thus may be labeled as ground beef.

Regulations & Legislation

FSIS, FDA to jointly regulate cell-based meat

John Dillard

March 4, 2019

No Comments

Cell-culture technology will generate more headlines than protein for the foreseeable future. It is impossible to ignore the attention that the technology has garnered in the popular press and in the food and agriculture sector.

U.S. Poultry Production Index Data Trends

Market Snapshot | U.S. Poultry

U.S. poultry market: Slow, slight slide

Connor Lokar

March 5, 2019

No Comments

Average U.S. poultry production during the 12 months through October (latest data available) was up 2.7 percent from the prior year.

Meat Science Review

Effects of marbling, postmortem aging lamb loin

Andrea Garmyn Mallorie Phelps Chance Brooks Ph.D. Mark Miller

March 7, 2019

No Comments

The objective of this study was to evaluate the effects of marbling category and postmortem aging on the palatability of lamb loin chops as determined by U.S. consumers.

Attendees at the International Production and Processing Expo (IPPE)

Poultry Perspectives

IPPE: Where do the funds go?

John Starkey

March 11, 2019

No Comments

By the time you read this article, the 2019 International Production and Processing Expo (IPPE) will be in the books.

Father and Two Daughters Looking at Field of Cattle

Ag Advocacy

EAT-Lancet demonstrates need to tell ag's side of story

Casey Kinler

March 13, 2019

No Comments

Earlier this year, the EAT-Lancet Commission Report on Food, Planet, Health was published in the Lancet. The report claims it has found the answer on how to eat better for human and planet health and includes some radical recommendations to limit the amount of meat and poultry in global diets.

2019 Food Safety Report | Consultants Corner

2019 Food Safety Report: Outbreak of incompetence

How the nation's foodborne-illness investigations system is broken, jeopardizing the health and safety of consumers and the industry.

Andrew Lorenz

March 13, 2019

No Comments

The variability in capabilities at the state and local levels often results in botched investigations and turf battles, and sometimes there isn't any prevention of illness or reduction in the number of people who become ill or die.

2019 Food Safety Report | Food Safety Culture

Overcoming the human element of food safety

Dr. John E. Johnson

March 12, 2019

No Comments

This article will focus on the human element of food safety, which presents the most vulnerability to food safety. There are five steps that can be implemented to educate, train and reinforce food safety.

2019 Food Safety Report | Apparel

Food safety apparel: Dress for food safety success

Plant managers are key to educating employees on cross-contamination, auditing vendors and providing clean uniforms.

Megan Pellegrini

March 6, 2019

No Comments

In food processing plants, food safety garments are worn to protect the wearer and the product itself from cross-contamination. Simple enough. But how successful a plant is in preventing cross-contamination from uniforms is where it gets tricky.

2019 Food Safety Report | High-Pressure Processing

High-pressure processing: outsourcing vs. in house

Mark A. Duffy

March 7, 2019

No Comments

High-pressure processing (HPP) is fast becoming the preferred food safety method for many producers, allowing retailers to stock refrigerated foods and beverages that are safe, high quality, clean and taste great.

2019 Food Safety Report | Supplier's Perspective

Understanding changes to FSIS Microbiology Laboratory Guidebook

Raj Rajagopal

March 8, 2019

No Comments

Recently, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) revised its Microbiology Laboratory Guidebook (MLG) for certain foodborne pathogens.

2019 Food Safety Report | Food Safety Summit

Michael Taylor to headline deep Food Safety Summit speaker roster

Food Safety Summit offers four days of education sessions addressing current and emerging issues in the world of food safety.

March 11, 2019

No Comments

The Food Safety Summit, the premiere event for food safety professionals, has announced a dynamic education program for its 21st annual conference and trade show taking place May 6-9 at the Donald E. Stephens Convention Center in Rosemont, Ill.

Formulation Strategies | Barbecue Trends

A new spin on barbecue

Classic preparation method expands reach in non-traditional areas and flavors.

Elizabeth Fuhrman

March 15, 2019

No Comments

Originally used as a sauce to flavor meat at barbecue restaurants, many different varieties of barbecue exist today, ranging from sweet to sour to spicy and appearing on a multitude of proteins.

Processing Tech

Improving processing water filtration

Dynamic filtration shows increasing potential for water reuse and food safety in poultry-processing plants.

March 19, 2019

No Comments

Researchers developing the Georgia Tech Research Institute's (GTRI) Dynamic Filtration System have successfully increased the device's processing capacity by enlarging its filter area.

Processing Tech

Meat blends are experimenting with new cuts, ingredients and methods

Blends without end

Megan Pellegrini

March 21, 2019

No Comments

Where's the beef? Today, the better question to ask is what's the beef? Restaurants are marketing the tasty cuts blended together in their burgers and other dishes made of ground meat because it sets them apart.

Interleaving Pre-cut Sheets Under Patties

Packaging Tech

Stacking the deck for food safety

Hallie Forcinio

March 25, 2019

No Comments

Interest in hygienic machines and materials is high, particularly for handling ready-to-eat products. Materials and equipment for interleaving and stacking are no exception.

Special Report

2019 Burger Report: Beyond basics

Variety of grinds, textures, toppings appealing to consumers.

Richard Mitchell

March 4, 2019

No Comments

The burger sector is turning into an increasingly complex and opportunistic protein market.

Join Tony Vacaro, Foods Industry Manager, and Emile Klein, Foods Market Strategy Manager at Air Products and Chemicals, Inc. , as they tackle key questions surrounding heat removal in food processing.

The National Provisioner

Columns

LFTB reclassification shows science can win

FSIS, FDA to jointly regulate cell-based meat

U.S. poultry market: Slow, slight slide

Effects of marbling, postmortem aging lamb loin

IPPE: Where do the funds go?

EAT-Lancet demonstrates need to tell ag's side of story

Cover Story

2019 Food Safety Report: Outbreak of incompetence

Overcoming the human element of food safety

Food safety apparel: Dress for food safety success

High-pressure processing: outsourcing vs. in house

Understanding changes to FSIS Microbiology Laboratory Guidebook

Michael Taylor to headline deep Food Safety Summit speaker roster

Departments

A new spin on barbecue

Improving processing water filtration

Meat blends are experimenting with new cuts, ingredients and methods

Stacking the deck for food safety

Feature Articles

2019 Burger Report: Beyond basics

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