The April 2019 issue of The National Provisioner features our 2018 Sourcebook. Other features include automated slicing machines, the role of education and training in sanitizing meat and poultry plants, and much more.
It appears increasingly likely that we are approaching another major shift in food safety regulation. The shift in this case would be the declaration of Salmonella as an adulterant in raw meat and poultry.
Within FSMA includes regulations specific to the sanitary transportation of farm-to-table food processing. That means motor carriers are specifically held responsible with regards to prevention practices during transportation.
For the 2019 Food Safety Summit, organizers have partnered with National Environmental Health Association (NEHA), the Food Safety Preventive Controls Alliance (FSPCA) and the Association of Food and Drug Officials (AFDO) to offer eight certification classes, which give attendees the opportunity to get the training they need.
The biggest change occurring with antimicrobial ingredients is the increased use of natural antimicrobials, especially in the formulation of cured products.
The latest development for antioxidant ingredients used for meat and poultry products is a better understanding of how the animal proteins spoil and the development of antioxidant combinations for superior shelf-life extension.
The challenges of labeling aren't limited to ingredients in products — even proper identification of species has become a tremendous problem, explains researchers.
Canada continues to have a problem with fish mislabeling, and the problem persists throughout the supply chain, according to a first-ever study produced by University of Guelph (U of G), Canada.