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Food safety / Meatpacking / Infectious diseases / Microbiology / Escherichia coli / Escherichia coli O157:H7 / Beef mince / Beef / Cargill Meat Solutions / Food and drink / Biology / Health


From Farm to Fork Postharvest Food Safety Innovations Improve
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Document Date: 2006-10-03 14:53:52

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File Size: 393,87 KB

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Company

Cargill Meat Solutions / Swift & Company / Safe Foods Corporation / Electric Aquagenics Unlimited / Ozone International / Tyson Fresh Meats Inc. / /

Country

United States / /

Currency

USD / GBP / /

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Facility

Clay Center / /

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IndustryTerm

quality product / food technologists / fewer products / chemical compound / ground-beef products / beef products / food safety standards / high-energy radiation / chemical dehairing / chemical decontamination / beef-processing industry / hide-washing cabinets / beef processors / food / /

OperatingSystem

Fork / /

Organization

ARS’s Roman L. Hruska U.S. Meat Animal Research Center / Food and Drug Administration / National Cattlemen’s Beef Association / USDA / Clay Center / Food Safety / U.S. Department of Agriculture’s Food Safety / Roman L. Hruska U.S. Meat Animal Research Center / Centers for Disease Control and Prevention / /

Person

Mohammad Koohmaraie / Michael Guerini / PEGGY GREB / Terry Arthur / Tommy Wheeler / Steven Shackelford / Norasak Kalchayanand / Dayna Harhay / Mick Bosilevac / Dayna Brichta / Laura McGinnis / /

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Position

Microbiologist / Governor / acting research leader / director / USMARC director / representative / spiral plater / food technologist / /

Technology

radiation / enabling beef processors / /

URL

www.nps.ars / /

SocialTag