Microbial control strategies are needed in the food industry to prevent foodborne illnesses and outbreaks and prolong product shelf life, says Joe O’Neill, VP sales & business development, A&B Ingredients, Fairfield, NJ. The case for continued use of new antimicrobial strategies is also needed to reduce food spoilage and global food loss.
“In order to develop strategies to better control microbial spoilage and pathogenic bacteria in food products, it is beneficial to understand their specific conditions for growth so one can limit or change conditions conducive to growth,” he explains.