Hygiene, cold chains and microbiological safety in meat: research, control methods and practical requirements for safe processes.
A large ready-to-eat recall by Kayem Foods shows why the cold chain for cooked meat and poultry has to be managed as a continuous barrier, not as an isolated check at the end of distribution. The Chelsea, Massachusetts company is …
A Fleisch & Co publication brings a basic meat-hygiene issue back into focus: residues are not all alike. Fat, proteins, blood and mineral deposits adhere differently to machinery, tables, containers and floors. The practical …
On September 1, the American Meat Science Association made available a recording revisiting three discussion topics from its recent RMC conference: sustainable water management, meat’s role in human nutrition, and foreign-material …
Freezing does not reverse microbiological processes. This seemingly simple point lies behind an assessment published by the European Food Safety Authority on 27 January 2026. EFSA examined how bacteria develop on meat from cattle, …