The very recent attacks on Beef Products Inc. by groups of well-intentioned but seriously misguided foodies is more proof that good science is too often trumped by manipulated public opinion.
Ground beef sold to Americans is going to undergo more E. coli testing in 2012, and the historic decision to require it was 2011’s 4th more important food safety
As an outbreak of antibiotic-resistant Salmonella linked to ground beef unfolds in the Northeast, Rep. Chellie Pingree (D-ME) is asking the U.S. Department of Agriculture why it hasn’t
In the outbreak linked to ground beef sold at Hannaford Supermarkets, 16 people in seven states have now been infected with an antibiotic-resistant strain of Salmonella Typhimurium linked, the Centers
Reacting to the most ground beef recall and outbreak involving an antibiotic-resistant strain of Salmonella, Congresswoman Louise Slaughter (D-NY) and the Center for Science in the Public Interest are again
Tyson Fresh Meats is recalling approximately 40,948 pounds of ground beef in 16 states because the meat may be contaminated with E. coli 0157:H7.
In a recall alert
Fourteen people are confirmed infected with an antibiotic-resistant strain of Salmonella in an outbreak that has led to a recall of ground beef from a Northeastern chain of grocery stores.
On Aug. 3, 2011, U.S. Agriculture Secretary Tom Vilsack gave a speech in Milwaukee that included the following statement:
“In 90 days, I expect the agency [FSIS] to announce
Under the U.S. Department of Agriculture’s soon-to-be-implemented policy on non-O157 E. coli, confirmed positives for O157 and the so-called “Big 6” strains of non-O157 Shiga toxin-producing E. coli
The meat industry wants more time — 120 days instead of 60 — to comment on the Food Safety and Inspection Service (FSIS) proposal to ban six more pathogenic serotypes of Shigella
A Los Angeles company is recalling approximately 377,775 pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s
Editor’s Note: This is the first part in a series written by John Munsell of Miles City, MT, who explains how the small meat plant his family owned for