Ready-to-eat

RSS

Thermal treatments are critical in controlling food-borne pathogens in ready-to-eat meat and poultry products.

Washing cannot always make leafy greens safe, so the concept of homogeneity in all microbial testing is critical for the ability of samples to represent the lot.  

A large number of studies have examined the relationships between various manufacturing practices and the impact of such practices on food safety.  

The food industry and government have long been aware of the persistence of Listeria in the environment and in processing plants.  

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

The environmental sampling program is critical to preventing and controlling Listeria in ready-to-eat meat and poultry environments.

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

Visiting and observing retail establishments will provide a broad perspective on how food safety processes are implemented and the level of commitment to food safety.

The measurement of L. monocytogenes plays a significant role in the perceived control of this specific microorganism in ready-to-eat foods.

Meat slicers are among the most difficult items to clean and are probably the most microbiologically hazardous pieces of equipment used in retail foodservice establishments.