The poultry industry’s anti-microbial actions from the “re-hang” to the “post-chill” steps in the young chick slaughter process are dramatically reducing Salmonella and Campylobacter contamination on ...

Food poisoning. We’ve all experienced it. A few hours after enjoying a meal, you suddenly find yourself vomiting—or worse. Each year, according to the Centers for Disease Control, foodborne illnesses ...

Washington, DC—The US Department of Agriculture continues to allow birds to be mutilated by machinery, slammed against walls, and buried alive in slaughterhouses without holding the industry ...

GOBBLERS GONNA GOBBLE: Hickory Nut Gap Farm in Fairview is raising 450 turkeys in preparation for the Thanksgiving holiday. Photo courtesy of Hickory Nut Gap Farm Fall is always busy on Western North ...

KANSAS CITY — When you ask Carmen Rottenberg, acting deputy undersecretary for food safety and administrator of the Food Safety and Inspection Service (FSIS) what her top priority is for making meat, ...

Let’s be clear and stick to the facts when discussing line speeds in poultry plants. Parsing words and bending facts will have real victims: consumer and worker safety. There is no such thing as just ...