The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) has been relatively quiet the past few months in terms of new regulatory initiatives. There are, however, a few recent noteworthy developments.

In "The Art of War," Sun Tzu admonishes us to know our enemy or be defeated by it. As a society, we have failed to heed that wisdom in our fight against foodborne illness.

Over the 30-plus years of my career, I have learned to ask one question whenever someone suggests a new idea or action to implement: For what purpose?

It is very important that owners and managers of small meat processing plants not only have personal work-life balance but that they also cultivate organizational work-life balance for their employees.

This article describes the process of utilizing a hazard analysis critical control point (HACCP) plan to identify, balance and mitigate key threats to animal wellness.

No two years in farming are alike or free of drama; however, this may be one of the craziest years we've seen in a long time because of all the variables in play.

Recently, I had the opportunity to speak at a conference in Chicago that was hosted by the Sustainable Agriculture Initiative. We discussed resilient agriculture, how producers can re-orient their practices to mitigate damage to the environment and build a more sustainable future.

It is typical for American Meat Science Association's annual Reciprocal Meat Conference to cater to large audiences with a wide variety of interests. Its 72nd year was no different. An underlying theme to all the keynote addresses and sessions, however, was the attention on the consumer.

Editor-in-chief Andy Hanacek shares his thoughts on a recent petition that called for McDonald's to create a plant-based, meatless burger option on their menu.

The Animal Agriculture Alliance hosted its annual Stakeholders Summit in Kanas City, Mo., earlier this summer.