Microbiological Control

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With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.

Seafood-borne diseases of microbiological origin can be caused by viable organisms and/or by toxins that they produce.

The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.  

Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.

Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.

Development of alternative pathogen decontamination technologies would certainly improve the safety of ready-to-eat and fresh agricultural products.

No matter which parameter is considered, studies clearly show that poultry plants across the U.S. are utilizing interventions that are effective for significantly reducing bacterial populations.  

Low-acid aseptic filling is the process of bringing together a commercially sterile product with a commercially sterile package in a sterile environment.

Testing raw beef products for E. coli is only one piece of a larger puzzle to make sure contaminated meat doesn’t make it into grocery stores or homes.

Bioaerosols are a risk factor in food safety and should not be overlooked.