Production of Radiation-Induced Compounds in Irradiated Meats
A study by researchers at Iowa State University aimed to determine the best irradiation markers in irradiated meat.

For Now, an End to the Beef Hormone Dispute
The beef hormone dispute between Europe and the US ran for 20 years before recently being brought to a four year close. Adam Anson, reporting for TheMeatSite finds out what the resolution will hold.

The Science Behind Fish Welfare and Food Safety
It is well known that the welfare of farmed fish can have dramatic affects on food quality, but, the relationship between farmed fish and food safety is yet to be fully understood, writes Adam Anson, TheMeatSite.

Dioxin Discovery Leads National Residue Plan Results
The discovery of dioxin in samples of pig fat is the major feature in the Irish Department of Agriculture, Fisheries and Food (DAFF) results of testing carried out under the National Residue Control Plan for 2008, writes TheMeatSite senior editor Chris...

MHS Meets Changes over the Year
The last year has seen a shake up in the management and organisation of the Meat Hygiene Services in the UK, writes TheMeatSite senior Editor, Chris Harris.

Water Hardness Plays a Role in Removing Bacteria from Chicken Skin
Reducing water hardness may increase its ability to remove bacteria from broiler chicken skin, according to USDA Agricultural Research Service (ARS) scientists in Athens, Georgia.

Control of Listeria on No-Nitrate-or-Nitrite-Added Frankfurters
Researchers at Iowa State Univesity studied the growth of Listeria monocytogenes on eight brands of commercially available uncured, no-nitrate-or-nitrite-added frankfurters and found that the no-nitrate-or-nitrite-added brands exhibited a decreased lag...

Meat and Meat Products in a Balanced Diet
The primary target of a balanced diet: maintain a healthy weight as weight is a determining factor in the development of chronic diseases such as Cardio Vascular Diseases-Type 2 Diabetes, Cancers, according to a report prepared by Prof. Karl-Otto Honikel...

EFSA Perspectives on Microbial Safety of Beef
EFSA was established in order to provide scientific advice and technical support for legislation and policies in all fields which have a direct or indirect impact on food and feed safety, Marta Hugas and Ernesto Liebana, from the Biological Hazards Unit...

Putting Pressure on Salmonella
Salmonellosis is a major foodborne illness in many counbtries and although Salmonella is ubiquitous, its primary reservoir is the intestinal tracts of animals, writes TheMeatSite senior editor, Chris Harris.

A Business that Gets Bigger as the Work Gets Smaller
Researcher Vincent Legendre is working for the French pig institute IFIP to map the flow of pig meat from abattoir to retail customer, writes Peter Crosskey for ThePigSite.

Controlling Campylobacter
The Food Standards Agency in the UK has been developing an action plan against Campylobacter food poisoning sine 2003, writes ThePoultrySite senior editor Chris Harris.

Clostridium Perfringens in Organic Frankfurters
Eight out of 10 commercial brands of natural or organic frankfurters is the US are more susceptible to the growth of Clostridium perfringens than the conventionally cured sausage, writes TheMeatSite senior editor, Chris Harris.

Try Thai or Rosemary on Meat to Curb Carcinogens
Warm weather brings on the seasonal meat favorites that are barbecued, grilled, broiled or fried. That also means more potential exposure to carcinogenic compounds known as heterocyclic amines (HCAs).

Consumers Seeking Convenience and Functionality
Apart from price, there are two main drivers for processed meat products in consumers' minds - convenience and wholesomeness, writes TheMeatSite senior editor, Chris Harris.