Editor-in-chief Andy Hanacek spoke with We R Food Safety! consultant Molly Linden about heat resistant bacteria and how producers can work to reduce instances of heat resistant bacteria while putting in procedures to deal with it if it occurs.
Andy Hanacek: As an industry, what can we do to change the approach? We kind of got into it a little bit here, but give me a little bit more on what the industry can do. If Appendix A isn’t addressing that, what should the industry be doing? What’s the next steps?