Halal butchers' premises were investigated as they had not been represented in a recent study of butchery products and butchers' premises conducted by the Local Authorities Coordinating Body on Food and Trading Standards and the PHLS. This study examined 183 raw prepared meats and 212 environmental samples from 105 halal butcher premises. Only raw meats were prepared on 97 of the premises visit...

The authenticity of food is currently a major issue for researchers, consumers, industries and policy markers at all levels of the production process. Particularly in the meat industry, products from game animals are susceptible targets for fraudulent labeling due to the economic profit that results from selling cheaper meat as meat from more profitable and desirable species. A part from meat s...

The growing popularity of food products marketed in the United States as "natural" and "organic" has resulted in a proliferation of marketing efforts to meet consumer demands for these foods. Because natural and organic foods are not permitted to use chemical preservatives, the traditional curing agents used for cured meats, nitrate and/or nitrite, cannot be added to natural and organic process...

UNLABELLED Food Business Operators (FBO) are responsible for the safety of the food they produce and in Ireland those under the regulatory control of the Department of Agriculture, Food and Marine are required to provide summary data on microbiological tests undertaken as part of their food safety controls. These data are provided to the National Reference Laboratory through the 25 private labo...

The consumption of animal flesh food in Ethiopia has associated with cultural practices. Meat plays pivotal and vital parts in special occasions and its cultural symbolic weight is markedly greater than that accorded to most other food. Processing and cooking of poultry is a gender based duty and has socio-cultural roles. Ethiopians are dependent on limited types of animals for meats due to the...

U.S. Department of Agriculture (USDA) composition-based labeling standards for various ready-to-eat (RTE) meat products typically specify maximum product pH and/or moisture:protein ratio and less often maximum water activity (a(w)). Compliance with these standards often has been regarded as proof of shelf stability. However, the USDA now requires additional proof, e.g., challenge study results,...

Infections from antibiotic-resistant bacteria are a major concern for human health professionals around the world. Methicillin-resistant Staphylococcus aureus (MRSA) is just one of the resistant organisms of concern. MRSA prevalence has also been recently reported in retail meat products at rates higher than originally thought. Although the risk of contracting an infection from handling contami...

In the present study suitability of different packaging materials for microbiological quality of Japanese quail (Coturnix coturnix) meat (bone in) pickle at room temperature for three months was assessed. Pickle was prepared using common products recipes contains common salt, sodium pyro-phosphate, spice ingredients etc. Pressure cooking with water was applied for 20 minutes (400 ml water/ kg o...

Listeria monocytogenes is a common postprocess contaminant on ready-to-eat foods including premade ready-to-eat sandwiches. One popular type of sandwich product is the tortilla wrap, which contains sliced luncheon meats and cheeses rolled within a flour tortilla. This study determined the radiation resistance of L. monocytogenes surface inoculated onto two types of commercially available wheat ...

American Meat Science Association Risk assessment models of meat animal production and processing systems have great potential for assisting meat animal producers, meat animal processors, and regulatory agencies in making critical food safety decisions that impact public health. With the advent of computer software programs, such as @Risk (Palisade Corporation, Newfield, NY), that perform simul...