FSIS Progress Report on Salmonella in Meat and Poultry
In 1996, the USDA's Food Safety and Inspection Service established the HACCP (hazard analysis and critical control points) rule to verify that establishments have consistent process...
Campylobacter levels in poultry increase after transport
Researchers at Bristol University recently presented new findings regarding Campylobacter contamination in poultry populations. Professor Tom Humphrey from the University’s Department of Clinical Veterinary Science,...
The Magic Number Is 165 When Cooking Poultry
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) recently advised consumers that cooking raw poultry to a minimum internal temperature of 165...
Revised labelling required for poultry products
Ahmed ElAmin of Food Production Daily reports that by next month food companies will be required to have more explicit instructions that uncooked, breaded or...
FDA Bans Use Of Antibiotic In Poultry
Anna Wilde Mathews and Zachary Goldfarb of the Wall Street Journal report that fearing that the animal drug Baytril -- used to fight infections in...
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