MEAT+POULTRY - April 2015 - (Page 40)

FOOD SAFETY SHORING-UP GROUND-BEEF SAFETY Producing safe ground beef requires proven strategies, interventions, product testing and a knowledgeable staff BY B RYA N SA LVAG E | B SA LVAG E@ S OSL A N D.CO M Photos courtesy of Jensen Meat Co. "Our focus is simply on 'safe beef,' which helps to better ensure the safety of ground beef." - Dr. Angie Siemens, Cargill 40 D espite decreasing overall annual beef production totals in recent years, the US still produces an extraordinary amount of beef. Beef slaughter-production totaled 25.8 billion lbs. in 2013; 25.9 billion lbs. in 2012; 26.3 billion lbs. in 2011; 26.4 billion lbs. in 2010; and 26.1 billion lbs. in 2009, according to the US Dept. of Agriculture's National Agricultural Statistics Service. And when you peel back the layers to expose the ground-beef category, its production numbers are equally as impressive. Ground-beef production has declined in the past five years from 9.25 billion lbs. to 8.75 billion lbs. due to a decline in total beef production, explains Steve Kay, editor and publisher of Cattle Buyers Weekly, Petaluma, Calif., and veteran editorial contributor to MEAT+POULTRY magazine. "Beef imports going into ground-beef production have remained near-constant during those five years," he adds. Ground beef is a primary ingredient for countless retail and foodservice products in the US, including hamburgers, meatloaf, meatballs, taco meat, a variety of sausages, pasta meat sauce and dried-meat snacks that MEAT+ POULTRY | 04.15 | www.meatpoultry.com are loved by millions of consumers. And when it comes to hamburger consumption in the US, it remains high because Americans are hooked on an increasing range of hamburgers being offered at retail and foodservice. US hamburger consumption in 2012 (the most recent year tracked) was 29.6 lbs. - up from a low of 21.9 lbs. in 1970 yet down from 36 lbs. in 2002, according to last year's Meat & Poultry Facts. Eliminating bacteria during ground-beef production is not easy due to the sheer volume of product being produced each year, among other things. Harmful bacteria is ubiquitous, invisible to the human eye, odorless, some are very hard to detect - and always potentially dangerous. However, effectively battling bacteria is done daily by a cadre of front-line, US-based ground-beef processors. KEEPING IT SAFE, WHOLESOME Consuming meat and poultry products contaminated by pathogenic bacteria, such as Salmonella, Shiga-toxin producing Escherichia coli (STECs),Campylobacter jejuni, Listeria monocytogenes and Staphylococcus aureus, can cause illness - and in extreme cases death. If pathogens are present when meat is ground, http://www.meatpoultry.com

Table of Contents for the Digital Edition of MEAT+POULTRY - April 2015

MEAT+POULTRY - April 2015
TABLE OF CONTENTS
COMMENTARY - The not-so-great outdoors
BUSINESS NOTES - MCDONALD’S ANTIBIOTICS POLICY SPARKS REACTION
SANDERSON NAMES SITE FOR NEW POULTRY PLANT
TYSON PLANT TO UNDERGO $47M UPGRADE
WAYNE FARMS FILES FOR IPO
OMP TO ACQUIRE CONAGRA PLANT
WASHINGTON - Advisors’ idle hands at issue
BURGER REPORT - Graze Craze
OVERCOMING OFF-FLAVORS
FRESH MATTERS
SLIDING INTO FIRST
FOOD SAFETY - SHORING-UP GROUND-BEEF SAFETY
SMALL BUSINESS MATTERS - New kid on the block
PACKAGING SOLUTIONS - MAKING A CASE
INDUSTRY EDUCATION - AGGIE-STYLE MEAT EDUCATION
INGREDIENT ISSUES - CLEANING UP
LIFERS - A MAN OF DISTINCTION
SHOW PREVIEW - PROCESSORS UNITE
FROM THE CORRAL - Handling keeps improving
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER

MEAT+POULTRY - April 2015

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