There are many arguments, pro and con, about efforts of the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) to renovate its meat processing inspection process. In my last ...

The Agriculture Department’s Food Safety and Inspection Service is proposing new rules that would allow faster line speeds at pork and poultry processing facilities. Under proposed rules released ...

Researchers have assessed the impact of processing on the presence and transfer of antimicrobial resistant bacteria on chicken meat. Findings showed that while Campylobacter and E. coli were present ...

In virtually all markets, it is a legal requirement to chill carcasses immediately after evisceration to prevent the growth of harmful pathogens. The temperature to which products must be cooled ...

Amirreza Davar, left, is a mechanical engineering graduate student in the Departments of Biological and Agricultural Engineering and Mechanical Engineering at the University of Arkansas. He designed ...

Nearly 1 million chickens and turkeys are unintentionally boiled alive each year in U.S. slaughterhouses, often because fast-moving lines fail to kill the birds before they are dropped into scalding ...

Most Americans don’t think very often about where their food comes from, or what work took place to prepare it for them. When it comes to our meats, that work can often seem barbaric. Modern ...