Microbiological

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Let’s take a journey back in time and reflect on how and why hygienic design plays a critical role in food safety and pathogen control.

The control of L. monocytogenes in RTE meat products…relies on the use of intensive environmental sanitation programs.

This is the time for the spice industry to ensure that they have nothing less than a world-class food safety system.

Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.

Campylobacter are the most common bacteria associated with food poisoning and contamination in Europe, the U.S. and in the developing world.

N-halamine sanitizers have superior efficacy against a broad spectrum of microorganisms, a lack of toxicity to humans, stability and low cost.  

Acme Smoked Fish Corporation is widely recognized as an industry leader for premium specialty smoked and cured seafood products.

Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.  

The health and well-being of food handlers and proper hygiene practices often gets over-looked when push comes to shove in the retail food industry.