USA: USDA announces additional steps to reduce pathogens in raw ground beef
Agriculture under secretary for food safety, Dr. Elsa Murano, has announced a series new meat safety directives to control pathogens in plants that produce ground beef. The Hazard Analysis and Critical Control Point (HACCP) system requires plants to determine those points in their process where contamination can occur and where it can be controlled. Under these new directives, Food Safety Inspection Service (FSIS) inspectors will determine whether plants have specifically addressed Salmonella and E. coli O157:H7 in their Pathogen Reduction/HACCP plans to have effective control measures for these pathogens.
Get full access to all content, just $1 for 30 days
A Message From The Editor
just-food gives you the widest food market coverage.
Paid just-food members have unlimited access to all our exclusive content - including 17 years of archives.
I am so confident you will love complete access to our content that today I can offer you 30 days access for $1.
It’s our best ever membership offer – just for you.
Dean Best, editor of just-food
- 2017: three major drivers of M&A strategy
- Comment: Premier has more to ponder than Brexit
- The food market in 2017 - consumer trends and M&A
- Trump seen as negative for global food trade
- Analysis: B&G Foods balancing growth and decline
- Premier Foods issues profit warning
- Nestle mum on Mead Johnson takeover talk
- Mondelez sells Vegemite to Bega
- Kellogg to slash 250 jobs
- Lindt sees FY sales acceleration on Europe growth