Megan Pellegrini

Tech | Food Safety

Hygiene: What was old is new

Hand-washing and other employee hygiene practices once protected the food supply; now, those same procedures keep employees safe as well.

Megan Pellegrini

July 7, 2020

Employee hygiene in packing plants is now not just about protecting food, but protecting employees.

Food Safety

Sanitary design in meat and poultry facilities

Designed right: Automation and easy-to-clean equipment are key components to sanitary design.

Megan Pellegrini

January 21, 2020

Sanitation-design technology and streamlined equipment factor into food safety, but increased prioritization will hopefully lead to cleaner results.

Food Safety

Plant sanitation and product safety start with employee hygiene

Come clean

Megan Pellegrini

July 24, 2019

Simply put, sanitation starts and ends with employees. How do companies maintain high standards when they likely experience high employee turnover?

Food Safety

Can genomics advance pre-harvest intervention strategies?

Common-sense prevention still works for pre-harvest intervention, while new food safety tools continue to be researched.

Megan Pellegrini

June 29, 2018

Researchers are harnessing a still-developing field of study, microgenomics, to limit pathogens in the pre-harvest stage of cattle, while common sense methods are still being used to protect poultry.

Processing Tech

Improved sanitation and design on slicers, dicers and cutters

A cleaner cut: Improved sanitation and design is creating the slicers, dicers and cutters of the future.

Megan Pellegrini

May 1, 2018

Improved sanitation and design on slicers, dicers and cutters in general continues to motivate the food industry.

Bacteriophages: Natural disinfectants

Megan Pellegrini

September 15, 2017

As consumers increasingly demand antibiotic-free meat and poultry (and processors look to avoid antimicrobial resistance), alternative treatment and disinfection methods such as bacteriophages should become more popular in food and medicine.

One result of the trend towards antibiotic-free production is the industry must use new ingredients in feeds

Technology intervenes on pre-harvest interventions

Consumer demand for antibiotic-free products requires new  pre-harvest interventions.

Megan Pellegrini

June 22, 2017

Consumers increasingly demand antibiotic-free meat and poultry. So how do processors prevent contamination during the pre-harvest stage without using this common antimicrobial?

Live: June 26, 2025 at 2:00 pm EDT: During this webinar, attendees will learn how to conduct challenge studies for microbial spoilage and pathogen growth, including the common challenges encountered, laboratory selection, and use of predictive models.

Stay informed on the latest food safety trends, innovations, emerging challenges, and expert analysis. Leave the Summit with actionable insights ready to drive measurable improvements in your organization. Do not miss this opportunity to learn from experts about contamination control, food safety culture, regulations, sanitation, supply chain traceability, and so much more.

Megan Pellegrini

ARTICLES

Hygiene: What was old is new

Sanitary design in meat and poultry facilities

Plant sanitation and product safety start with employee hygiene

Can genomics advance pre-harvest intervention strategies?

Improved sanitation and design on slicers, dicers and cutters

Bacteriophages: Natural disinfectants

Technology intervenes on pre-harvest interventions

Never miss the latest news and trends driving the food safety industry

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