طراحی وب سایت

dutch food group vion has laid out plans to restructure its sausage processing in the uk, which could lead to the closure of a site in sheffield. the meat processor blamed the \"extremely competitive environment\" in the uk for the revamp. vion said its sheffield site - and a second facility in the scottish town of broxburn - were not using their full capacity. the company has proposed to move the work carried out in sheffield to broxburn, which could threaten the future of the english site and lead to the loss of around 205 jobs.

us meat group smithfield foods has revealed that improvements made at its restructured pork business have allowed it to capitalise on growing demand over the first nine months of its fiscal year. during the nine months to the end of january, smithfield said that consolidated sales rose to us$9bn, up from $8.2bn last year. operating profit increased to $828.4m, up from $23.5m booked for the first nine months of fiscal 2009 when the group saw significant losses at its hog production unit.

a row has broken out between the european commission and eu-wide food and farm federation copa-cogeca over its claims that a planned trade deal with south america\'s mercosur would destroy europe\'s beef sector. copa-cogeca\'s claims come ahead of negotiations this month between the eu and the mercosur trade bloc over a trade deal, which includes brazil, argentina, uruguay and paraguay. co-presidents padraig walshe and paolo bruni said: \"if trade is fully liberalised between the two sides, it is estimated to result in losses to the eu beef sector of as much as eur25bn (us$35bn).

the british meat industry seems completely unconcerned about the new government advice to limit red meat consumption to 70g a day, believing it will have no impact on the livelihoods of meat farmers and processors. the government advice was issued by the department of health last friday, following the publication of a report by the scientific advisory committee on nutrition (sacn) on the links between red and processed meat and bowel cancer.

bringing home the bacon might not be such a great idea, according to stricter new dietary advice from the british government issued friday. in the first new guidelines since 1998, britain advised people to help prevent cancer by cutting down on steaks, hamburgers, sausages and other red meat.

iceland has confirmed that meat with higher than allowed levels of dioxins have been put onto its domestic market and exported abroad - but said there was no immediate hazard to human health. the country’s food and veterinary authority (mast) told foodproductiondaily.com today an investigation has been launched and it was preparing to make a report to the european commission via the rapid alert system for food and feed (rasff).

exposing cured sausages to mild heat treatment for a 24-hour period is effective in both combating e.coli and maintaining product quality, according to new research from norway. the three-year project, led by the nofima institute, examined a range of methods in tackling foodborne pathogens in processed sausage s and assessed not just their efficacy but also their implementabilty within the meat industry.

fresh analysis of data from the epic study has again found no association between dietary intakes of red meat and the risk of bladder cancer. the prospective study, published in the journal cancer epidemiology, biomarkers & prevention, also found no link to increased risk of the cancer for intake of either fresh or processed red meat, nitrosamines (compounds formed on digestion of nitrate and nitrite additives), or heme iron.

concerns that the german dioxin crisis could force european pigmeat producers into losses have pushed the eu into offering emergency storage subsidies. handouts will vary by products being stored and the european commission is offering storage options of 90, 120 or 150 days. a brussels report said pigmeat prices fell 2.4% across the eu (7.2% in germany) immediately after the dioxin crisis in saxony, and the commission fears “a further price decline”.

major players in europe’s organic meat industry have expressed relief after the european commission (ec) chose not to ban the use of nitrates and nitrites for curing products. sodium nitrite (e250) and potassium nitrate (e252) are widely used in cured meats to prevent the growth of pathogens such as clostridium botulinum, the bacterium responsible for botulism, and add flavour and colour to products such as bacon.