Farmer LeTicia Marshall grew up helping her grandparents grow tobacco on 40 acres in Metcalf County. She has fond memories of ...

Salmonella is a common source of food poisoning that leads to potentially life-threatening illnesses, widespread food recalls and a consistent challenge for poultry producers. UConn Department of ...

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 ...

Each year, one in six Americans gets sick from eating contaminated food. There's a little-known rule that could change the chicken you eat without you even knowing it. It's a move that has some ...

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 ...

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 ...

Researchers in Arkansas and two other states will be using a $5 million grant to increase the use of artificial intelligence and robotics in chicken processing to reduce waste in deboning and detect ...