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Welcome to the page about Food safety of Engormix; a source of knowledge on Food safety.
ARLINGTON, Va. – In its mission-driven work to provide the U.S. animal food industry with tools to support industry members in developing and advancing internal sustainability programs, the Institute for Feed Education and Research (IFEEDER) has added ...
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1. Introduction Infectious bronchitis (IB) and Newcastle disease (ND) are highly transmissible diseases that cause substantial economic losses in the poultry industry [1, 2]. Infectious bronchitis is caused by infectious bronchitis virus (IBV), a gammacoronavirus with a single-stranded positive sense RNA genome [3]. Newcastle disease is caused by virulent strains of Newcastle disease virus (NDV), a paramyxovirus with a single-stranded negative sense RNA genome [4]. Infectious...
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Jean Stoll (Global Head of Protein and Dairy at Maersk) talks about innovation, reach, transit times, and requirements of poultry shipping, in this Engormix interview....
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Rendering is a vital part of sustainable agricultural production. Renderers take the parts of animals that North Americans choose not to utilize and make them into valuable products like livestock feed, pet food, biofuel, fertilizer, and other industrial products. The truth about rendering is much different than you may have been told....
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Rendering involves repurposing animal co-products that would otherwise be discarded. It converts the parts of a meat animal we choose not to eat into stable, usable materials such as fuel, pet food, and livestock feed, creating a highly sustainable alternative. Below, learn more about products made from rendered materials in detail. You can discover...
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Short Answer: Rendering is Recycling It’s a process that repurposes co-products(also called by-products) that would otherwise go to waste from the “meat we don’t eat.” By rendering specific materials that many North American consumers would consider inedible, such as certain fats, bones and proteins, renderers provide...
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ARLINGTON, Va. – The Institute for Feed Education and Research (IFEEDER) is excited to announce the launch of its blog, IFEEDER Fodder . For nearly 15 years, IFEEDER has been at the forefront of advancing understanding and trust in sustainable feed and pet food supply chain through research and education. The IFEEDER Fodder blog will serve as a platform for industry professionals,...
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Joshua Jendza (Qualitech) talks about avoiding pathogen growth while providing iron to the bird, and how iron works against Salmonella and other bacteria, during this Engormix interview....
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I. INTRODUCTION The quality of poultry feed and litter are important for maintaining and improving poultry production. Poultry feed (raw materials and formulated diet) is highly variable and large safety margins are needed to buffer the nutritional variability in feed ingredients when formulating diets (Moss et al., 2021). Feed ingredients delivered to feed mills are not comprehensively analysed using current methods (i.e., wet-chemistry and NIR). This is because the large quantities...
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INTRODUCTION Fusarium verticillioides has long been known to be a causal agent of maize ear rot but has received more attention since the discovery that fumonisins, the mycotoxins it produces, can accumulate in maize kernels (Gelderblom et al., 1988). Fumonisin consumption can lead to serious disorders in humans and animals; for example, leukoencephalomalacia in horses and pulmonary edema in swine, both are accompanied by injuries to the liver and heart; hepatic necrosis and,...
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1. Introduction Mycotoxins are naturally occurring secondary metabolites produced by various genera of molds, such as Aspergillus, Fusarium, Penicillium, and Alternaria. About 400 mycotoxins have been identified, with some of the most important ones being aflatoxins B1 (AFB1), aflatoxin B2 (AFB2), Ochratoxin (OTA), and deoxynivalenol (DON) [1]. The consumption of mycotoxin-contaminated foods can have serious health consequences, being potentially fatal, depending on the specific...
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The International Production & Processing Expo (IPPE) offers attendees access to the latest in protein and feed technology through exhibits and educational programing. TECHTalks are free, 20-minute technical presentations, offered each day at IPPE. For the 2024 IPPE, 97 presentations will be given in the TECHTalks theaters in the A-Hall at Booth A244, in the B-Hall at Booth B48027 and in the C-Hall at Booth C14185.
The TECHTalks presentations will address many topics, including...
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I. Introduction Immediately after birth, or hatch in birds, the initial inoculum shapes the gut microbiota for life. The first bacteria to settle in the intestine can attach to epithelial cells with no competition, rapidly establish, grow, and set the intestinal environment to suit their own needs (Stecher and Hardt, 2011; Edwards, 2017). The first bacterial settlers have the most substantial influence on developing the host's immune system and overall ability to thrive (Stecher...
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INTRODUCTION Listeria monocytogenes is a Gram-positive, facultative anaerobe that is the causative agent of listeriosis (Gudbjörnsdóttir et al., 2004). They are considered saprophytic organisms with the capability to adapt to an ever-changing environment because they possess multiple stress response mechanisms to overcome varying temperatures, salt concentrations and pH (Berrang et al., 2000; Milillo et al., 2012a; Giaouris et al., 2015; Saldivar et al., 2018). Listeria...
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The Meat Institute is hosting several special workshops at the International Processing & Production Expo (IPPE) in Atlanta between Jan. 29 – Feb. 1, 2024.
The first featured session, Food Safety Design Principles Workshop, will provide an in-depth overview of the 10 Principles of Food Safety Design and how to apply these principles in processing facilities. This workshop will take place over two days – Jan. 29 from 1 p.m. to 5:30 p.m. ET and Jan. 30 from 7 a.m. to 2...
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1 Introduction Mycotoxins are toxic metabolites produced by fungi. The fungi grow on food commodities such as cereals, coffee, fruits, nuts, oilseeds, and spices when there are favorable conditions (Awuchi et al., 2021). Currently, over 400 mycotoxins have been recorded, and 25% of food has been shown to be contaminated. (Tola and Kebede, 2016; Escrivá et al., 2017); however, only a few are of concern from a food safety perspective: Aflatoxins (AFs), Fumonisins (FBs),...
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INTRODUCTION Mycotoxins are toxic secondary metabolites produced by filamentous fungi on agricultural products, which cause acute or chronic toxic effects in farm animals and humans called mycotoxicosis (Schirone et al., 2016; Du et al., 2017). The contamination of agricultural products with fungi occurs during pre-and post-harvesting stages due to inappropriate and unhygienic practices (Bernhoft et al., 2012). The Food and Agricultural Organization (FAO) of the United Nations...
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INTRODUCTION Mycotoxins are secondary metabolites that are produced by microfungi which are capable of causing disease and death in humans and other animals (Bennett and Klich, 2003). According to a risk assessment overview provided by the European Food Safety Authority (EFSA) (EFSA CONTAM Panel) related to the main contaminants in food and feed, mycotoxins represented 15% of the overall risk for human and animal health, for the period between 2003 and 2012 (EFSA,...
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1. Introduction One of the important tasks facing the Russian agro-industrial complex is to increase the digestibility of grain components of feed, increase the content of nutrients in feed. In addition, feed accounts for the largest share in the structure of costs for the production of livestock products. One of the promising directions for the intensification of technological processes is the change in the physical and chemical properties of feed products when exposed to them...
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