USDA’s Food Safety and Inspection Service (FSIS) is not usually thought of as a quick-moving policy shop. But, in the past two days, the agency has posted new guidelines
With its newly released study, Consumer Reports is arguing that ground beef from sustainably raised cows is safer than that from conventionally raised ones. Industry, however, says that the study
After testing for Salmonella and E. coli on a variety of beef carcasses at slaughter plants, federal food safety authorities are saying that slaughter plant beef safety measures seem to
Denver’s Lombardi Brothers Meats issued a July Fourth eve recall of approximately 26,975 pounds of tenderized steak and ground beef products that may be contaminated with E. coli
Despite decades of efforts to control contamination rates, Salmonella has long been the most common illness-causing bacteria in food, and it remains the leading cause of death and hospitalization from
Despite the proven effectiveness of vaccines designed to decrease the presence of E. coli bacteria in cattle by as much as 98 percent, beef producers are not likely to widely
Officials in Norway have announced that nation’s first-ever case of bovine spongiform encephalopathy (BSE), the neurological disease in cattle more commonly known as “mad cow disease,” according to Reuters.
Shiga toxin-producing E. coli (STEC) has been detected in 13 percent of beef samples tested from meat imported to Sweden between 2010 and 2011. The country’s National Food Agency
Unibright Foods Inc. of Bell Gardens, CA, is recalling approximately 48,139 pounds of frozen, ready-to-eat sukiyaki beef and gingered pork products that may be contaminated with metal extraneous materials,
Nijiya Market in Torrance, CA, is recalling approximately 359 pounds of frozen boneless beef products produced in Japan that were not presented at the U.S. point of entry for
Illegal levels of drug residues in food animals topped the list of problems with food producers in the latest round of warning letters from the U.S. Food and Drug
A widely held belief among food safety experts is that the U.S. beef industry has made enormous strides in the past two decades to reduce outbreaks and recalls associated