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Sanitation is one of the most important, if not the most important, departments in the food manufacturing plant. The actions of sanitation personnel mean that production starts the day with clean equipment and a clean environment, and this helps maintain sanitary conditions during operations to prevent food safety hazards or quality failures.
The overuse of antibiotics in livestock raised for food can seriously affect human health and fuel antimicrobial resistance by decreasing the effectiveness of medications used for treating bacterial infections. Without effective antimicrobials, common infections will become life-threatening and certain treatments will not be possible.
Food safety sampling and testing strategies must seek ways to adapt food safety plans that reflect the reality of contamination to improve hazard detection and ultimately help ensure that food is safe for consumers. One solution is to maximize the power of sampling plans to detect target hazards present at explicitly defined risk levels—prevalence, level, and/or distribution. This would allow food safety professionals to better manage risk in their specific system.
To understand and eventually reduce the risk of salmonellosis from poultry meat, it is necessary to understand the poultry production system, the introduction of the microorganism into the poultry ecosystem (as well as its gastrointestinal tract), the sources of Salmonella during production, subsequently, strategies to control or reduce the risk from this microorganism at both the pre-and post-harvest stages. Part 3 of this article will focus on post-harvest controls during processing to minimize the risk of Salmonella from poultry products.
Failure to plan, design, implement and upkeep good Safety Management Systems (FSMSs)along with a strong, positive food safety culture often leads to compromised food safety and subsequent foodborne illness outbreaks at food processing organizations. This phenomenon is observed with a much higher incidence in medium-and small-sized food companies. In this article, ice cream listeriosis outbreak case studies provide context for the importance of PRPs, GMPs, and process control in preventing foodborne illness outbreaks.
Advances in information technology, rapid advances in diagnostic sensitivity, and shifting regulatory requirements are changing the nature of food safety, while macroeconomic trends like globalization, competitive consolidation, and maturation of the industry are altering the structure of the markets. These trends are colliding with shorter-term disruptions like the economic recovery from COVID-19, inflation, and the war in Ukraine, making the near-term future difficult to see.
Food safety guiding principles are the same for all companies, but how they are used is dependent not only on the uniqueness of the company but also upon the biases and culture inherent to the company. The latter are often underestimated in their importance and impact. To address these topics, Food Safety Magazine
recently hosted a webinar that featured a group of experienced senior leaders and a food safety culture expert as the panelists and moderator, which this article summarizes.