Researchers have assessed the impact of processing on the presence and transfer of antimicrobial resistant bacteria on chicken meat. Findings showed that while Campylobacter and E. coli were present ...

In virtually all markets, it is a legal requirement to chill carcasses immediately after evisceration to prevent the growth of harmful pathogens. The temperature to which products must be cooled ...

Food poisoning. We’ve all experienced it. A few hours after enjoying a meal, you suddenly find yourself vomiting—or worse. Each year, according to the Centers for Disease Control, foodborne illnesses ...

Broilers, chicken eggs and turkeys account for about $7 billion in Arkansas cash farm receipts. UA Division of Agriculture scientists were recently honored for work seeking solutions to challenges in ...

Poultry do not have muscular diaphragms. Consequently when birds are hung upside down for shackling purposes, abdominal organs compress their hearts. Additionally, compression of leg bones by metal ...

The Trump administration is working to finalize a rule that would allow poultry plants to increase slaughter speeds, an action that correlates with an increase in coronavirus infections, according to ...

The Agriculture Department’s Food Safety and Inspection Service is proposing new rules that would allow faster line speeds at pork and poultry processing facilities. Under proposed rules released ...

Amirreza Davar, left, is a mechanical engineering graduate student in the Departments of Biological and Agricultural Engineering and Mechanical Engineering at the University of Arkansas. He designed ...