New technologies have resulted in significant improvements in the safety of meat and poultry in recent years. FSIS defines "new technology" as new, or new applications of, equipment, substances, methods, processes or procedures affecting the slaughter of livestock and poultry or processing of meat, poultry, or egg products.
Steam vacuums, steam pasteurization, and antimicrobials are all examples of advances in food safety technology that have occurred in recent years.
In an effort to share this information, FSIS has provided a brief summary describing some of the new technologies that it has received and reviewed, and for which FSIS has had "no objection" to use in FSIS establishments.
The list and summaries can be viewed at the FSIS Web site.
Latest from Quality Assurance & Food Safety
- USDA Indefinitely Delays Salmonella Testing Program for Raw Breaded Stuffed Chicken
- American Soybean Association Names New Industry Relations Leadership
- Babybel Transitions From Cellophane to Paper Packaging
- Ambriola Company Recalls Cheese Products Due to Listeria Risk
- Horizon Family Brands Acquires Maple Hill Creamery
- Kellanova Shares Top Five Consumer Packaged Goods Tech Trends Shaping 2026
- Stay Ahead of Supply Chain Pressure
- Brendan Niemira Named IFT Chief Science and Technology Officer
