Salmonella Contamination on Poultry Meat in Processing
Studies into testing poultry meat for Salmonella have called for a harmonisation of the procedures across Europe, writes TheMeatSite senior editor, Chris Harris.

UK Poultry and Poultrymeat Statistics - March 2010
This monthly publication by Defra combines the UK Hatcheries Survey and Poultry Slaughterhouse Survey results together with other Defra statistics, and trade data. It includes data to February 2010.

Automated Slaughter Line For Salmon
Automatic bleeding based on machine vision and robot technology: Norway is now operating the first salmon slaughter line in the world to use such techniques. The innovation makes for more rational operation, says the system’s pilot operator.

Handling and Transport of Pigs - A Report to the Industry
This article by Penny Lawlis, Humane Standards Officer at OMAFRA, provides tips on improvement of transport of pigs from the producers' perspective as well as that of the pig's.

Using Pigs to Grow Tomatoes with Biogas
An innovative eco-friendly pig farm of the future is the dream of a Danish pig farmer, Soren Hansen and the concept of a PhD architecture student, Nee Rentz Petersen, writes TheMeatSite senior editor, Chris Harris.

Beef Slaughter Figures on the Rise
The numbers of cattle being slaughtered in the UK over the last quarter has been gradually rising.

Campylobacter in Chicken Carcases
A US survey of the prevalence of Salmonella and Campylobacter in chicken carcases after slaughter has found there is a great reduction between the times of Re-Hang and Post Chill, writes TheMeatSite senior editor, Chris Harris.

Environmental Issues Control Slaughter Production
When the Danish Crown slaughterhouse in Horsens opened its doors in May 2005, it was not only one of the largest and most modern meat processing plants in the world, but also one of the most environmentally friendly, writes TheMeatSite, senior editor...

Risk Assessment of Animal Welfare during Stunning and Slaughter
Different conditions on farms, in fields, at abattoirs, in the laboratory and in emergencies can determine the choice of methods for stunning and killing of animals, writes TheMeatSite senior editor Chris Harris. Produced for the European Food Safety...

Pulse Electric Field in Scalding Tanks to Reduce Pathogens
Scalders and pickers are often the initial point of cross-contamination with pathogens such as Salmonella spp. and Campylobacter spp. in poultry processing plants according to a validation and feasibility assessment of a pulse electric field...

New Safe Slaughter Methods - Lessons from the US
In the US, as in Denmark, there are very high demands on food safety. Helle Daugaard Larsen, from the Danish Meat Research Institute looks at the advantages and disadvantages of automatic carcase washing to reduce contamination.

ARS Chemist Turns Feathers into Flower Pots
USDA Agricultural Reseach Service (ARS) scientists have developed a new use for chicken feathers: biodegradable flower pots.

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.

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.

Welfare of Farmed Animals at Slaughter or Killing
The second report by the Farm Animal Welfare Council (FAWC) dealing with the Welfare of Farmed Animals at Slaughter or Killing deals specifically with animals with white meat, namely meat chickens (broilers), laying hens, turkeys, ducks, geese, gamebirds...