Contamination Control

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An update on the latest developments in meat science, compliance and food safety presented by expert panelists in a roundtable format.

Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.

The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.

An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.

An interview with J. Stan Bailey, Ph.D. on where the food industry is with regard to control of microbiological contamination of poultry.

An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.

Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.

Although microbiological contaminants often take center stage in discussions about food safety and quality control in food plants, chemical contaminants and their residues also remain as significant safety and quality issues for food processors. 

The process of hard surface disinfecting is an integral component of a comprehensive cleaning protocol in the food processing and foodservice industries.

What has the industry been doing over the past 30 years to make meat safer?