Raw meat

Food Safety Tips for Produce and Fresh-Squeezed Juices

Retrieved on: 
Tuesday, July 20, 2021
Food and drink, Articles, Food safety, Meat, Food preservation, Raw meat, Foodborne illness, Juice, Refrigerator, Food, Seafood

Some foodborne disease-causing germs multiply faster in warm weather making food safety more important as temperatures rise.

Key Points: 
  • Some foodborne disease-causing germs multiply faster in warm weather making food safety more important as temperatures rise.
  • To keep nutritious produce and fresh-squeezed juices safe, follow these food safety tips:
    Purchase produce that is not bruised or damaged.
  • Keep produce separate from raw meat, poultry, and seafood in your cart and shopping bags.
  • In the refrigerator, store raw meat, poultry, and seafood so that their juices can't leak onto produce.

FSIS ISSUES PUBLIC HEALTH ALERT FOR RAW GROUND TURKEY PRODUCTS LINKED TO SALMONELLA HADAR ILLNESS

Retrieved on: 
Sunday, April 11, 2021
Food and drink, Infectious diseases, Medical specialties, Ground meat, Ground turkey, Food Safety and Inspection Service, Raw foods, Food safety, Raw meat, Salmonella

WASHINGTON, APRIL 10, 2021 The U.S. Department of Agricultures Food Safety and Inspection Service (FSIS) is issuing a public health alert for approximately 211,406 pounds of raw ground turkey products, produced by Plainville Brands, LLC, a Pennsylvania establishment, due to concerns the products may have caused Salmonella Hadar illness.

Key Points: 
  • WASHINGTON, APRIL 10, 2021 The U.S. Department of Agricultures Food Safety and Inspection Service (FSIS) is issuing a public health alert for approximately 211,406 pounds of raw ground turkey products, produced by Plainville Brands, LLC, a Pennsylvania establishment, due to concerns the products may have caused Salmonella Hadar illness.
  • The raw ground turkey products were produced on December 18, 2020 through December 29, 2020.
  • The following products are subject to the public health alert:
    1-lb.
  • FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume raw ground turkey that has been cooked to a temperature of 165F.

USDA Says Current Poultry Food Safety Guidelines Do Not Stop Salmonella Outbreaks

Retrieved on: 
Friday, August 28, 2020
Infectious diseases, Medical specialties, Articles, Pathogenic bacteria, Salmonella, Zoonoses, Foodborne illness, Salmonellosis, Food safety, Poultry farming, Raw meat, Outbreak of Salmonella

MCLEAN, Va., Aug. 28, 2020 /PRNewswire/ --Current poultry food safety guidelines for Salmonella, the leading cause of foodborne illness outbreaks, are inadequate.

Key Points: 
  • MCLEAN, Va., Aug. 28, 2020 /PRNewswire/ --Current poultry food safety guidelines for Salmonella, the leading cause of foodborne illness outbreaks, are inadequate.
  • The poultry industry currently uses Salmonella prevalence or positivity rate as an indicator of food safety, but there are numerous other factors that influence the level of risk to public health.
  • The current approach to food safety in the poultry industry consists of two pillars:
    Pathogen reduction and process control to reduce consumer exposure to these harmful pathogens;
    Active surveillance to identify foodborne illness outbreaks with subsequent recalls of implicated foods.
  • Processing plants with a high prevalence of Salmonella on its poultry meat do not necessarily pose a higher risk of salmonellosis.

Raw Fruits and Vegetables: Handle Them Safely!

Retrieved on: 
Tuesday, August 11, 2020
Articles, Food and drink, Food safety, Raw foods, Foods, Raw meat, Fruit, Foodborne illness, Cooking, Meat, Vegetable, Seafood

Safe handling of produce is especially important during the summer months because foodborne disease-causing bacteria multiply faster in warm weather and fresh fruits and vegetables are often consumed raw.

Key Points: 
  • Safe handling of produce is especially important during the summer months because foodborne disease-causing bacteria multiply faster in warm weather and fresh fruits and vegetables are often consumed raw.
  • Keep produce separate from raw meat, poultry, and seafood in your cart and shopping bags.
  • Cut away damaged or bruised areas on fresh fruits and vegetables before preparing them for cooking or eating.
  • In the refrigerator, store raw meat, poultry, and seafood so that their juices can't leak onto produce.

Food Safety When Eating Outdoors

Retrieved on: 
Thursday, July 2, 2020
Food and drink, Articles, Health, Food safety, Food preservation, Foodborne illness, Raw meat, Food, Refrigerator, Meat, Po

Also remember to pack your picnic basket with food safety in mind, as foodborne bacteria that cause food poisoning (also known as foodborne illness) multiply faster in warm weather.

Key Points: 
  • Also remember to pack your picnic basket with food safety in mind, as foodborne bacteria that cause food poisoning (also known as foodborne illness) multiply faster in warm weather.
  • Follow these tips to keep your food safe when eating outdoors:
    Defrost meat, poultry, and seafood in the refrigerator or by submerging sealed packages in cold water.
  • You can also microwave-defrost, but only if the food will be grilled immediately afterward.
  • Never use the same platter and utensils for cooked food that you used for raw meat, poultry, or seafood.

Stay Food Safe this July Fourth

Retrieved on: 
Wednesday, July 1, 2020
Food and drink, Articles, Health, Food politics, Food safety in the United States, Food safety, Food science, Foodservice, Product safety, Food Safety and Inspection Service, Raw meat, Meat thermometer

No matter how youre celebrating the Fourth of July, the U.S. Department of Agricultures (USDA) Food Safety and Inspection Service (FSIS) encourages you to make food safety and other public health recommendations a part of your celebration.

Key Points: 
  • No matter how youre celebrating the Fourth of July, the U.S. Department of Agricultures (USDA) Food Safety and Inspection Service (FSIS) encourages you to make food safety and other public health recommendations a part of your celebration.
  • As we celebrate this Fourth of July holiday, I encourage consumers to use food safety steps to reduce their risk of illness.
  • Follow these tips from USDA to ensure a food safe Fourth of July:
    Always keep raw meat and their juices from touching other foods.
  • Using a food thermometer is the only way to know your food is done and safe to eat.

Visiongain Publishes Global Meat Processing Equipment Market 2019-2029 Report

Retrieved on: 
Tuesday, February 18, 2020
Food and drink, Meat, Foods, Sausage, Red Meat, Curing, Beef, Processed meat, Lunch meat, Raw meat, Pork, Horse meat

LONDON, Feb. 18, 2020 /PRNewswire/ -- Analysis by Equipment Type (Cutting Equipment, Blending Equipment, Tenderizing Equipment, Filling Equipment, Dicing Equipment, Grinding Equipment, Smoking Equipment and Massaging Equipment), Meat Type (Processed Beef, Processed Pork and Processed Mutton), Product Type (Fresh Processed Meat, Raw Meat, Precooked Meat, Raw Fermented Sausages, Cured Meat and Dried Meat), Company and Country Analysis and Forecasts

Key Points: 
  • LONDON, Feb. 18, 2020 /PRNewswire/ -- Analysis by Equipment Type (Cutting Equipment, Blending Equipment, Tenderizing Equipment, Filling Equipment, Dicing Equipment, Grinding Equipment, Smoking Equipment and Massaging Equipment), Meat Type (Processed Beef, Processed Pork and Processed Mutton), Product Type (Fresh Processed Meat, Raw Meat, Precooked Meat, Raw Fermented Sausages, Cured Meat and Dried Meat), Company and Country Analysis and Forecasts
    Meat processing equipment are used to handle, prepare, cook, store, and package meat and meat products.
  • Moreover, the innovation in rising efficiency of machine in terms of speed is expected to create opportunities for the manufacturers of global meat processing equipment market in the coming years.
  • In addition, the high price of the meat processing equipment might limit the growth of the market.
  • To find out more about this report please contact Sara Peerun at [email protected] or refer to our website: https://www.visiongain.com/report/global-meat-processing-equipment-marke...
    The meat processing equipment market is segmented on the equipment type, meat type, product type, and geography.

Visiongain Publishes Global Meat Processing Equipment Market 2019-2029 Report

Retrieved on: 
Tuesday, February 18, 2020
Food and drink, Meat, Foods, Sausage, Red Meat, Curing, Beef, Processed meat, Lunch meat, Raw meat, Pork, Horse meat

LONDON, Feb. 18, 2020 /PRNewswire/ -- Analysis by Equipment Type (Cutting Equipment, Blending Equipment, Tenderizing Equipment, Filling Equipment, Dicing Equipment, Grinding Equipment, Smoking Equipment and Massaging Equipment), Meat Type (Processed Beef, Processed Pork and Processed Mutton), Product Type (Fresh Processed Meat, Raw Meat, Precooked Meat, Raw Fermented Sausages, Cured Meat and Dried Meat), Company and Country Analysis and Forecasts

Key Points: 
  • LONDON, Feb. 18, 2020 /PRNewswire/ -- Analysis by Equipment Type (Cutting Equipment, Blending Equipment, Tenderizing Equipment, Filling Equipment, Dicing Equipment, Grinding Equipment, Smoking Equipment and Massaging Equipment), Meat Type (Processed Beef, Processed Pork and Processed Mutton), Product Type (Fresh Processed Meat, Raw Meat, Precooked Meat, Raw Fermented Sausages, Cured Meat and Dried Meat), Company and Country Analysis and Forecasts
    Meat processing equipment are used to handle, prepare, cook, store, and package meat and meat products.
  • Moreover, the innovation in rising efficiency of machine in terms of speed is expected to create opportunities for the manufacturers of global meat processing equipment market in the coming years.
  • In addition, the high price of the meat processing equipment might limit the growth of the market.
  • To find out more about this report please contact Sara Peerun at [email protected] or refer to our website: https://www.visiongain.com/report/global-meat-processing-equipment-marke...
    The meat processing equipment market is segmented on the equipment type, meat type, product type, and geography.

Public Health Notice - Outbreak of Salmonella illnesses linked to raw turkey and raw chicken

Retrieved on: 
Tuesday, October 1, 2019
Food and drink, Foods, Chicken as food, Turkey as food, Raw foods, Milk, American salmonella outbreak, Raw meat

The Public Health Agency of Canada continues to remind Canadians to always handle raw turkey and raw chicken carefully, and to cook it thoroughly to prevent food-related illnesses like Salmonella.

Key Points: 
  • The Public Health Agency of Canada continues to remind Canadians to always handle raw turkey and raw chicken carefully, and to cook it thoroughly to prevent food-related illnesses like Salmonella.
  • Based on the investigation findings to date, exposure to raw turkey and raw chicken products has been identified as the likely source of the outbreak.
  • This outbreak is a reminder of the importance of using safe food handling practices if you are preparing, cooking, cleaning or storing raw turkey and raw chicken products.
  • Canadians across the country are reminded to always handle raw turkey and raw chicken carefully, and to cook it thoroughly to prevent food-related illnesses likeSalmonella.The Public Health Agency of Canada is not advising that consumers avoid eating properly cooked turkey or chicken products, nor is it advising retailers to stop selling raw turkey and raw chicken products.

Washing Raw Poultry: Our Science, Your Choice

Retrieved on: 
Tuesday, August 20, 2019
Food and drink, Articles, Health, Raw foods, Hygiene, Livestock, Meat, Raw meat, Poultry, Salad, Washing, Lettuce

Of the participants who washed their raw poultry, 60 percent had bacteria in their sink after washing or rinsing the poultry.

Key Points: 
  • Of the participants who washed their raw poultry, 60 percent had bacteria in their sink after washing or rinsing the poultry.
  • 26 percent of participants that washed raw poultry transferred bacteria from that raw poultry to their ready to eat salad lettuce.
  • Of the participants that did not wash their raw poultry, 31 percent still managed to get bacteria from the raw poultry onto their salad lettuce.
  • Washing or rinsing raw meat and poultry can increase your risk as bacteria spreads around your kitchen, but not washing your hands for 20 seconds immediately after handling those raw foods is just as dangerous.