Reduction of Salmonella Enteritidis in eggs has been a focus of the egg industry, consumer groups, research scientists and the federal government for the last decade.
For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.
As E. coli O157:H7 emerged as a significant foodborne illness-causing pathogen, efforts were made to measure the incidence of this microorganism in raw ground beef and trimmings.
Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.
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