Meat & Poultry

The GreenLight™ series was developed to provide precise, same-day results in a cost-effective manner. Depending on the bacterial load, results can be obtained between minutes and 12 hours. This is more than ten times faster than the traditional agar plate or film methods, which typically require 48 to 72 hours to achieve a meaningful microbial count. Shorter testing cycles provide packers and processors with the potential of getting their perishable food items to the consumer in less time. …

Papa Cantella's Inc., a Vernon, Calif. establishment, is recalling approximately 456 pounds of chicken sausages because of misbranding and an undeclared allergen, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today. The product being recalled contains walnuts, a known allergen, which is not noted on the label. …

When it comes to sausage making knowledge and production equipment, the Germans do it best. That is why, back in 1974 Elmer Hensler, founder and president of Queen City Sausage Co. traveled all the way to Germany to purchase the companys’ new sausage chopping and mixing machine. 37 years later, it is time to reinvest. This time, the replacement sausage machine, the backbone of sausage making production costs about 5X the 1974 machine it replaces. …

Before Seth Tibbott invented Tofurky, a tofu-based, turkey-flavored roast, he was losing money every year. The product turned his fortunes around, and his company is still growing today. …

There’s no need to just rely on a socio-environmental rationale for sustainability. Its applicability for meat processors is also a matter of dollars and sense. …