This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Hal King, Ph.D., is managing partner of Active Food Safety, www.activefoodsafety.com, and a member of the editorial advisory board of Food Safety Magazine. He can be reached at halking@activefoodsafety.com.
Only when the most effective controls are consistently deployed will significant reduction in infectious diseases in retail foodservice businesses occur.
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.
