— OPINION —

The recent news about an outbreak of Listeria infections from deli meat products serves as a stark reminder of the ongoing threat posed by the deadly bacterium Listeria monocytogenes. This bacterium has haunted our food supply for decades, claiming lives and leaving devastation in its wake.  Consider

Continue Reading Deli meat safety and Listeria: More can be done to protect consumers 

Youngstown Grape Distributors Inc., a co-manufacturer of Happy Moose Juice, is voluntarily recalling Happy Moose Tropical Roots Juice and Happy Moose Strawberry Fields because a portion of the production did not complete the High-Pressure Processing (HPP) treatment.

The treatment prolongs the product shelf-life, prevents spoilage, and significantly reduces the risk

Continue Reading Happy Moose juice recalled because of potential contamination

The 1998 Major League Baseball season will forever be remembered for “The Chase,” first by Ken Griffey, Jr., and finally between Mark McGwire and Sammy Sosa, to top Roger Maris’s home-run record of 61. “The Chase” brought beer-drinking and hotdog-eating fans streaming back to MLB parks, many for the first
Continue Reading High Pressure Processing Can Make Ready-to-Eat Meats and Other Foods Safer

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 produce its newly introduced “Fressure” hamburgers for food-service customers.

fressure trademark logo - featured.jpg

Cargill spokesman Michael Martin told Food

Continue Reading Can High Pressure Technology Make Hamburger Safer?