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University of Minnesota epidemiologist questions the wisdom of basing Salmonella performance standards on prevalence and not the infective dose.
Pilgrim’s vice president explains why the proposed rule for poultry slaughter will be a step forward for food safety
From the harvesting of chickens through to storage at the distributor, there are a number of points where special care and attention must be paid to ensure good shelf life.
Wastewater treatment is no longer the out-of-sight, out-of-mind department in the poultry industry.
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Winner of a 2013 Clean Water Award, GNP Company uses next-generation wastewater treatment technology to exceed regulatory standards and meet sustainability goals.
Poultry processors are preparing for coming evaluations of their HACCP plans for ground products and are working to lower Salmonella numbers in advance of new standards.
USDA FSIS microbiological testing data for the fourth quarter of 2012 show no improvement from testing conducted earlier in the year.
FSIS analyzes Salmonella trends in HACCP samples using data the agency has described as 'no longer useful as an indicator of trends.'
Value-added products, international operations, acquisitions part of growth plan
This year’s show will cover disease control, welfare, production efficacy, optimized feed systems and meeting consumer demand for food safety.
USDA Food Safety and Inspection Service-inspected facilities can register for access to the system over the coming weeks.
Rick Roop tells meat and poultry processors that the Global Food Safety Initiative can help to drive continuous improvement in food safety while also eliminating redundant audits.
Additional hall space and the latest trends will be available at this year’s meat industry trade show.
High pressure pasteurization allows for sliced products to be formulated with no or lower levels of inhibitors and still qualify for Category 1 status.
Discovery of equine and porcine DNA in beef products has resulted in one processor adopting DNA testing. Could all processors now be facing increased demands from retailers?
USDA FSIS microbiological testing data for the second and third quarters of 2012 shows a continuing reduction in the percentage of Salmonella-positive samples found on carcass and ground product tests.
The two HACCP systems do not produce the same results, as shown by the failure of meat and poultry HACCP to reduce the rate of human salmonellosis.
Dr. Kenneth Petersen said that poultry companies producing ground products will have to “take a look in the mirror” and rethink how they do some things if they want to reduce Salmonella numbers.
VIV sees today’s meat business as being about improving yield, traceability, profitability, quality, portioning, efficiency, hygiene, performance and transparency.
HACCP in poultry inspection has to be judged objectively on its merits, not by what we wish that it might have done.
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