Archive for the ‘Beef’ Category

Microbiological Interventions in International Operations

August 14, 2015, Mike Gangel, President, Chad Equipment, LLC
Mike Gangel President, Chad Equipment, LLC

International companies may finally be grasping the benefits of the critical antimicrobial interventions employed in the North American beef slaughter…

The “Internet of Things” Making Food Industry Equipment Intelligent

June 8, 2015, Bob Ogren,, Director of Sales and Marketing, Chad Equipment, LLC
Bob Ogren, Director of Sales and Marketing, Chad Equipment, LLC

The “Internet of Things” is here and amazing advances are not far behind. Many devices and heavy equipment which were…

Creating a Culture of Food Safety

May 18, 2015, Elis Owens, Ph.D., Senior Chemist / Microbiologist
Elis Owens, Ph.D. Chemist / Microbiologist

Does your facility have a culture of food safety? Does every employee understand what food safety is, why it’s important…

Cleaning and Sanitation in Organic Food Processing Facilities

December 1, 2014, Elis Owens, Ph.D., Senior Chemist / Microbiologist
Elis Owens, Ph.D. Chemist / Microbiologist

Each week, multiple calls come in to the Birko Tech Desk asking about products for cleaning and sanitation in organic…

Coping with Drought Through Chad’s WaterSmart

March 31, 2014, Mike Gangel, President, Chad Equipment, LLC
Mike Gangel President, Chad Equipment, LLC

Epic drought conditions have swept across the American West, threatening municipal supplies of potable water and causing severe conservation measures….

Employee Practices

January 8, 2014, Elis Owens, Ph.D., Senior Chemist / Microbiologist
Elis Owens, Ph.D. Chemist / Microbiologist

While equipment, chemicals and policies are all key elements of the food safety program, sometimes it can be easy to…

Beefxide® Gains Approval for Use On Beef Products Exported to Japan

December 3, 2013, Mark Swanson, Chief Executive Officer
Mark Swanson Chief Executive Officer

Earlier this fall, Birko’s Beefxide® was confirmed as acceptable for use on beef products intended for export to Japan. This…

Posted in: Beef | Comment (1)

Separating Water From Fat in Low Temperature Rendering Operations

September 17, 2013, Terry McAninch, Vice President of Research and Development
Terry McAninch Vice President of Research and Development

When tallow is processed through the decanter (horizontal centrifuge), it is homogenized just like milk is homogenized. The water and…

Posted in: Beef, General | Comment (1)

Familiarity Breeds Complacency

May 21, 2013, Elis Owens, Ph.D., Senior Chemist / Microbiologist
Elis Owens, Ph.D. Chemist / Microbiologist

The old saying, “familiarity breeds contempt,” may be a little harsh, but there is some wisdom here for the food industry….

Testing, Testing, Testing

September 20, 2012, Dana Johnson, Brewery and Winery Specialist
Brewery and Winery Specialist

It has been a busy month as it relates to changes for testing food products for pathogenic bacteria. On Wed., Sept….

Posted in: Beef, Poultry | No Comments