This article explores the use of growth inhibitors into formulations for deli meats to mitigate Listeria monocytogenes contamination, and provides guidance for the various options of effective compounds, including clean-label ingredients, to reduce the risk of Listeria contamination in deli meats.
Hydroxyl radicals offer an effective, safe, and scalable approach to food plant hygiene and food safety. This outcome can be achieved by devices that use ultraviolet (UV) energy to generate hydroxyls from water vapor, turning the ambient air into a mechanism for cleaning.
Food safety programs based on strong relationships are crucial for ensuring food safety, a continuous and quality supply, and smooth operations. This article explains how establishing strong relationships with suppliers and other key internal and external stakeholders is part of being an effective food safety business leader.
The Pre-Harvest Agricultural Water Rule amends existing provisions within the Food Safety Modernization Act’s Produce Safety Rule, representing a shift from strict microbial quality criteria to a nuanced, systems-based assessment approach, intended to support food safety by addressing contamination risks through an adaptive, comprehensive framework.
There are many vehicles to provide food safety learning to industry professionals. While none can provide a one-time or all-encompassing food safety learning experience, all learning opportunities are investments in one of industry’s most essential resources—the people directly supporting safe food production.
This article addresses the requirements of the 3-A Sanitary Standards and some common misconceptions. It also describes the relationship between the 3-A Standards and U.S. federal regulations, as well as hygienic requirements beyond the sanitary design of the equipment—installation, validation, and maintenance.
