A recent study evaluated and compared the level of conformity with food safety requirements in cattle and pig slaughterhouses, for which large-scale and beef facilities scored better, on average.
Only when the most effective controls are consistently deployed will significant reduction in infectious diseases in retail foodservice businesses occur.
High hydrostatic pressure in combination with heat, involving either an acidified or low-acid food that is intended for ambient distribution, must involve the expert services of a processing authority.