Dry Meat Snacks

Besides the long-term health risks of a fast-food diet, many restaurant chains receive contaminated food products from poorly ran packaging plants. To keep the prices of meat low, most slaughter houses have moved from big cities to small towns. Instead of hiring skilled workers, these packaging plants usually employ unskilled, untrained, immigrants and teenagers, who greatly increase the risk of food poisoning. Due to indecent handling and improper cattle processing, manure can and does get mixed in with the meat. Our meat is then contaminated with salmonella and Escherichia coli [E. coli]. E. coli is one of the worst types of food poisoning and can be very deadly.

However, most experts say that overall meat is safer now than it's ever been. There is still a risk, though. For example, according to a study published in the journal Clinical Infectious Diseases, almost half of our meat and poultry contain Staphylococcus aureus, a type of bacteria that can cause serious infections as well as death (Andrew E. Waters). Here's what Lance B. Price, Ph.D., senior author of the study said about the bacteria, “We know that nearly half of our food supply's meat and poultry are contaminated with S. aureus, and more than half of those are multidrug resistant.” However, he goes on to say, “What we don't know [is] how often these transfer to people. We need more studies to quantify the public health impact (Gardner).” Furthermore, Pascal James Imperato, M.D., dean of the School of Public Health at SUNY-Downstate Medical Center in Brooklyn, NY said, “Numerous studies of this type done in other countries...have generally come up with the same findings, that multidrug-resistant S. aureus are present in a variety of animal meats.” "But, so far, no one has been able to draw a connection between the presence of those bacteria in meats and human illness (Gardner)." So, as one can see, even though S. aureus is

Contamination may happen at any stage of food production, from seed and soil to packaging and cooking. Meat may be contaminated by inadequate storage or poor hygiene. Cross contamination can happen through raw meat. Pathogens can still be present in food due to food that is insufficiently warm. Food should only be reheated once, and drinking water could also be contaminated, although there are hygiene controls to prevent

Food Hygiene Legislation 2006 focuses the responsibility on food business operators to produce food safety. It states that the methods you use to ensure food safety is maintained should be effective and proportionate.

You should always wear gloves to minimize the chance of bacteria entering the food from unclean hands.

The Meat Inspection Act of 1906 was an attempt to regulate the meatpacking industry and to assure consumers that the meat they were eating was safe. In brief, this act made compulsory the careful inspection of meat before its consummation, established sanitary standards for slaughterhouses and processing plants, and required continuous U.S. Department of Agriculture inspection of meat processing and packaging. Yet, the most important objectives set by the law are the prevention of adulterated or misbranded livestock and products from being commercialized and sold as food, and the making sure that meat and all its products are processed and prepared in the adequate sanitary and hygienic conditions (Reeves 35). Imported meat and its various

Have you asked yourself yet, who regulates meat products? The USDA does. This government agency ensures that the nation’s commercial supply of meat, poultry, and egg products are safe, wholesome and properly labeled and packaged to consumer and buyers. The Department of Health and Human Services and The Environmental Protection agency are two reputable government agencies that coordinate with the USDA to ensure food and medical safety is regulated lawfully. Every four years, there is an important “food code” that is revised by U.S. Food and Drug Administration that affects all levels of government agencies. The food code is used as a model to develop and update food safety rules that require consistency with national food regulatory policies. Businesses and industries controlled and regulated by the food code are retail, food service, and medical institutions such as

There are many areas things can go wrong in the process of raising, slaughtering, and packaging the beef for human consumption. Especially so in slaughterhouses and processing plants, as there are many potential contamination hazards, and most depend on human attention to catch and correct. The cattle may arrive at the slaughterhouse with feces on their hides, which present the first risk of contamination as it can be very difficult to remove the hides from the animal without transferring any of the pathogen bearing feces to the carcass. The second high-risk area in the slaughterhouse is the gutting station, where at some locations, workers are expected to keep up an extremely fast pace, as many as sixty cattle per hour, which does not provide adequate time to prevent accidents. A ruptured gut sac can leave a carcass intended for human consumption covered in fecal matter or stomach acids all potentially containing the potentially deadly foodborne bacteria (Schlosser 203). At these slaughterhouses, steps are taken to clean and disinfect the carcasses, but E. coli is hard to kill. It is encouraged by the Agricultural Department to begin testing at these locations for E. coli, but most choose not to, as they stand to suffer significant monetary damage if they discover any E. coli present in their products (Moss 3). Most slaughterhouses will not sell their products to processing plants that plan to pre-screen the meat before combining and

A wide range of food products have been associated with the transmission of listeriosis, primarily milk and dairy products, meat products (cooked chicken, pate, rillettes, sausages, salami), vegetables (coleslaw and rice salads, celery, alfalfa) and, in a lesser degree, fish products (smoked fish, shellfish, shrimp). Generally, these foods have extended shelf life, do not require further cooking and support the growth of the bacterium.

Restaurants in particular, have to be very cautious to prevent their customers from being served contaminated food. Not properly handling meat or cross contaminating can cause food-borne illnesses or even death. A story reported in 2013 described an incident where 80 people became sick from improperly handled food (FoxNews, 2013). Their report demonstrates how easy it can be for people to get sick if food is not handled correctly. One of the most important parts to handling meat, is figuring out the safest way to thaw meat in order to prevent bacteria and disease from growing before cooking it. Although the bacteria is killed when heated above a certain temperature, it can still cause harm if not properly handled. This experiment will test the different possible methods of thawing meat to prevent disease and bacteria from spreading before

The Meat industry is a massive part of the food culture in Australia. Without this industry the Australian culture would be very different than it is today. Cakes, pasta’s and other foreign foods have impacted the Australian food Culture. However the production of meat has stayed strong and has picked up considerably in the last 10 years. The main factors for this are advancement in technology and production methods.

It is the job of the federal government to inspect meat, poultry, pork, eggs and other products in the processing or importation of these products for more than a century. Without this action, the public as a whole would be exposed to disease and unhealthy products. This extends from general cleanliness to the elimination of product pathogens, as we shall see.

Food is an essential constituent in human life. Nevertheless, some foods can be detrimental to a person’s organism by causing life-threatening diseases. For that reason, food safety comes into play. Food safety is a scientific discipline describing handling,

The Food Standards Agency deals with the safety of the food regime, established by Parliament to protect the public’s health and consumer interests in respect of food. It has a specific remit to provide consumer education. It is a Government agency, responsible to Parliament through Health ministers and to the devolved administrations. The Food Standards Agency has national offices in Scotland, Wales and Northern Ireland. (Food Standards Agency 2010)

The purpose of the antimicrobial active packaging is to enhance the safety of meat products that are highly susceptible to microbial contamination by prolonging the lag phase and reducing the growth phase of the microbes (Han, 2000). The packaging materials can be surface modified, incorporated, immobilised or coated to impart the antimicrobial activity. Basically, antimicrobial active packaging can be classified into four different categories based on the application (Cooksey, 2001). They