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Food Safety Featured Articles

Are E. Coli Really Becoming More Heat Resistant?
The past few columns have talked about how antibiotic use contributes to antibiotic resistant bacteria. The same survival-of-the-fittest principle applies to environmental stresses like heat....
Will consumers accept healthier meat products?
It is possible to produce healthier alternatives to the processed meat products, which are in high demand in Denmark as well as in the rest of Europe, but how do consumers respond to the different options, and which ones do they prefer? ...
Listening to Consumers Helps Maintain Agriculture’s Social Licence
Today it seems everyone has an opinion about how food should be grown, writes Angela Lovell....
Debunking Some Myths about Hormone Use in Beef
Beef is a great source of things like protein, zinc and iron but a really lousy source of hormones. But that’s not always what people believe, writes Angela Lovell....
Global Protein Developments: What are the Implications for the Meat Industry ?
Global protein demand will increase by a factor of 3.5 over a 50 year period, namely from 1980-2030. Poultry will show the biggest increase in demand, followed by eggs, with seafood and beef having the lowest increase in demand, writes Stuart Lumb....
Scanning Cattle Retinas Allows Faster BSE Detection
Studying a cow's retina could give secrets away about bovine spongiform encephalopathy (BSE), says a new study from Iowa State University. ...
Growth Implants in Beef: Beef Ambassador Analysis
As the cattle industry strives for efficiency, growth technologies are one way to minimise consumption of important resources in producing each kilo of beef. ...
Antibiotic Use in Cattle: A Quick Overview
Concern abounds when discussing the issue of antibiotics in the livestock industry, but lots is being done to minimise environmental and public health risks while considering the safety of the animal. ...
Beef: the Tastiest Multivitamin
A rancher's daughter from Wyoming bangs the drum for beef in the first opinion article in a series from the 2015 Beef Ambassadors. ...
Probiotics Reduce Shedding of Pathogenic E. coli in Cattle
Can probiotics lower the risk of cattle and E.coli? Mary Ellen Sanders from the California Dairy Research Foundation finds that, in certain circumstances, research says it could. ...
Questions and Answers on Hormones in Meat and Milk
Germany's Federal Institute for Risk Assessment (BfR) answers some frequently asked questions on the possibility of human health risks from hormones in meat and milk. ...
Food Loss: Questions About the Amount and Causes Remain
Two-thirds of the 133 billion pounds (5.9 million tonnes) of food loss in the US in 2010 occurred in homes, restaurants and other place outside the home, and one-third occurred in grocery stores and other food retailers, according to a new report from...
Getting Closer to Defining 'Probiotic'
Over twelve years ago, the scientific community met to flesh out a definition of 'probiotic'. This is a process still continuing today. ...
Can Meat be Transported at Higher Temperatures than in Regulations?
Meat can be transported at temperatures higher than the current maximum of 7°C without causing additional bacterial growth, provided that specific maximum transport times are applied and bacterial growth is controlled by efficient chilling....
Disaster Relief Plans for Livestock and Crops
Planning ahead and protecting animal feed and water are key elements in a disaster relief plan for livestock, according to guidelines from Mississippi State University....
 
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