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Keeping meat safe: understanding the basic chemical makeup of food-safety ingredients and the impact of these products on the meat and poultry processing industry is critical.(PRODUCT DEVELOPMENT)(Hazard Analysis and Critical Control Point)(United States. Department of Agriculture)
- Article from:
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The National Provisioner
- Article date:
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September 1, 2006
- Author:
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Copyright informationCOPYRIGHT 2006 Stagnito Communications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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It could be argued that the safety of the meat and poultry industry is at the mercy of food ingredients companies. With the mandated Hazard Analysis and Critical Control Point (HACCP) rule by the U.S. Department of Agriculture (USDA) and the continued focus on food-safety initiatives, these companies have been under pressure to keep pace with a number of pathogen concerns.
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"The main health issue is preventing food-borne diseases, especially those that can cause serious health problems and death," says Marcy Epstein, director of research and development at Long Island City, N.Y.-based First Spice Mixing Co. "To this end, state and federal ...
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