Over the last 2 years, Food Seminars International has produced over 100 online “webinars” on food safety and related fields. FSI often teams up with the Food Processing Suppliers Association to produce their webinars and
Continue Reading Watch a 1-Hour Webinar on Lean Finely Textured Beef
Congressman Steve King (R-IA) and Iowa Gov. Terry Branstad are pushing for a congressional probe into what many in the meat industry are calling a “smear campaign” against Lean Finely Textured Beef (LFTB), a formerly
Continue Reading Iowa Leaders Seek Congressional Hearing on Pink Slime Critics
Canadian health authorities are once again expanding a recall of certain beef products as part of an ongoing E. coli O157:H7 investigation.
One illness has been reported in connection with these products.
The Canadian Food
The February recall of certain beef burgers and beef steaks in Canada has been expanded, according to the Canadian Food Inspection Agency (CFIA). The beef may be contaminated with E. coli O157:H7 and has been
Continue Reading Recall Expands for Beef Linked to E. Coli Case
Despite repeated E. coli outbreaks linked to undercooked ground beef, millions of Americans continue to favor their burgers slightly pink inside.
That’s the gist of a survey by researchers at the Centers for Disease Control
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) will no longer test dry and semi-dry fermented sausage and fully cooked meat patties for E. coli O157:H7.
Saying it has tested more than
Continue Reading FSIS Cuts O157 Tests for Ready-to-Eat Meats
Minute metal fragments found on a ready-to-eat hamburger prompted an Iowa company to recall approximately 10,668 pounds of beef patties, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced late Friday.
Like an aftershock following a big earthquake, an outbreak of E. coli is causing apprehension in France, but is said to be unrelated to the larger outbreak of O104:H4 centered in northern Germany.
The outbreak
Continue Reading French Children Ill with E. coli from Hamburgers
“And how would you like your burger — medium, medium-well, or well-done?”
The cooked end of the spectrum is the only option at restaurants in North Carolina, where rare burgers have been banned by state
Hailing a patent-pending process for a new line of fresh hamburger patties as a “natural option for food safety” and a “technological breakthrough,” meat-industry giant Cargill has begun using a method of high-pressure processing to
Continue Reading Can High Pressure Technology Make Hamburger Safer?
