Page 250 of articles about meat

A new technology that kills dangerous pathogens on food at home, and in restaurants, grocery stores, beverage-manufacturing and food-processing facilities, was licensed this week to the maker of FIT Fruit and Vegetable Wash™.

Maple Leaf Foods CEO Michael McCain will address the Canadian Club, in Ottawa, on April 20th where he will be providing his perspectives on "Improving Food Safety in Canada".

Murphy-Brown LLC, the livestock production subsidiary of Smithfield Foods, Inc., announced today that it is on schedule to complete the certification and farm site assessment components of the Pork Quality Assurance Plus (PQA Plus) program for all its company-owned and contract grower-owned swine production farms in the United States before the end of 2009.

Thermo Fisher Scientific Inc., the world leader in serving science, today announced availability of a testing method that it has developed to help food producers detect deadly Salmonella contamination in their products. The Salmonella Rapid Culture Method delivers highly accurate results in less than 48 hours, compared to up to four days for other methods.

Not surprisingly, not many people even know what boar taint is. But that may be about to change. A new website which explains what causes boar taint and how it is controlled has just been launched.

From 10 April 2009, butchers across Australia will help consumers more clearly identify home-grown, fresh Australian pork.

Tulip Ltd is very disappointed to have to confirm that following the consultation process it entered into in January with colleagues at its Bromborough site, it has been unable to identify a viable alternative to its closure.

German purchasers consider German pork to be the best. However, Denmark holds a safe second place as the preferred foreign supplier of pork to the German market.