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

Prerequisite programs are absolutely essential for ensuring food safety, as they form the base of a food safety program.

Management, especially senior management, has a responsibility to identify and mitigate risks within the organization.

Every food contact package must be manufactured from materials that are approved by the regulatory agencies as acceptable for food contact.

The food industry is interested in controlling pathogenic bacteria from ‘farm to fork’ or ‘gate to plate.

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

All instruments used for ensuring quality, safety, sanitation and legal compliance must be calibrated.

The inherent risk of recontamination by L. monocytogenes in meat processing environments has been well documented and must be addressed.

The cook-chill process also decreases labor, product handling and chances of cross-contamination of foods.